Ganzo Dinner Executed by SNHU Brigade

Photos by Daniele Onori

On Thursday, May 7th, five study abroad students from Southern New Hampshire University produced a special dinner event at Ganzo, the school restaurant and creative learning lab of Apicius. After initial planning and development guided by Apicius culinary arts faculty members, the SNHU brigade fully managed and executed the menu on its own during the evening of the event. Team members included Emmalee Aiken serving as the chef in charge, Christina Cameron, Jillin Higgins, Shyann Gauthier, and Shannon Lavargna.

The 6-course menu featured specialties such as homemade ravioli with a browned butter sage sauce, ricotta-stuffed zucchini blossoms, and citrus-flavored shrimp. The goal of the menu was to use traditional Italian ingredients and the concept of simplicity to offer guests an authentic and high-quality food experience in a contemporary setting. The menu was enhanced by the wine pairings for each course, served by a team of Special Event Management students led by hospitality manager and faculty supervisor Daniele Onori.

Apicius Executive Chef Trapani shared his impressions regarding the fine dining event, emphasizing in particular the SNHU brigade’s “ability to demonstrate teamwork, planning, execution, and effective communication.” The dinner was a part of Ganzo’s weekly Thursday Themed Dinner open to the general public, and Trapani states that “the event was a success, performed with high standards.”

Download the menu for a complete view of the event designed by the SNHU brigade and check out the Ganzo calendar for upcoming special events.