A Class Act V Fundraiser Set for Feb. 22-23 at Crescent Hotel in Eureka Springs

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Student chefs in the hospitality and restaurant management program prepare the evening’s meal.

FAYETTEVILLE, Ark. – A Class Act V, a fundraising and career networking event for the hospitality and restaurant management program in the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas, is set for Feb. 22-23 in Eureka Springs, Ark.

The event is held at the Crescent Hotel & Spa, and the theme is “The Physiology of Taste.”

Class Act weekends showcase authentic Arkansas hospitality, cuisine and entertainment.

Packages include an overnight stay in the historic 1886 hotel, a reception with hors d’oeuvre stations, wine service, a silent auction, dinner featuring an Arkansas-inspired menu and entertainment on Friday, Feb. 22. A breakfast buffet in the Crystal Dining Room is offered on Saturday, Feb. 23, followed by an opportunity to participate in Career Networking Day.

Industry recruiters will see potential employees in action on Friday and participate in the networking event on Saturday from 10 a.m. to 1 p.m. Students will be available to interview for internships, part-time and full-time positions.

“Now in its fifth year, the event continues to provide significant benefits for our students as a unique experiential learning opportunity,” said Bob Harrington, professor of food, human nutrition and hospitality. “It provides funds for student scholarships and facilitates industry mentoring with the career networking component.”

In addition to the fundraising and networking events, Ted Belden, owner of the Inn at Carnall Hall on the U of A campus, is being presented with the 2013 “A Class Act Industry Award for Hospitality.” Jack DeBoer, author of Risk Only Money and creator of the extended-stay lodging concept, is also on the program as a guest speaker.

A Class Act V, a fundraising and career networking event for the hospitality and restaurant management program, is set for Feb. 22-23 in Eureka Springs, Ark.

Options include a Corporate Package ($1,400) for eight, which includes the reception, a table for dinner, wine, entertainment and breakfast, four rooms and special recognition in the program. The Cottage Package ($750) is for four and includes the reception, dinner, wine, entertainment and breakfast, a two-bedroom cottage and special recognition in the program. The Benefactor Package ($500) is for two with the reception, dinner, wine, entertainment and breakfast, one upgraded room and program recognition. The Patron Package ($350) is for two and includes the reception, dinner, wine, entertainment and breakfast, and a standard room. A Sponsors Table ($750) includes the reception, dinner for eight, wine, entertainment and program recognition.

Companies may also request a table for Career Networking Day only.

Friday’s menu includes the following reception items – umami sliders (small rolls topped with sea salt and rosemary, carved tri-tip marinated in soy and Worcestershire, oven-dried tomatoes, confit of caramelized onions, mushroom catsup and topped with parmesan crisps); Arkansas souse: bitter, sour and salt (sliced hog souse with Belgian endive, grape catsup, greens and hot sauce-vinegar foam); sweet and salty crostini (toasted crostini topped with aged bleu cheese and Port wine jelly); umami goat cheese tart (pastry filled with goat cheese, bacon, chives, arugula and tomato seed dust); and fruit, cheeses, crackers and condiments (sweet and salty contrasts).

Friday’s dinner menu consists of a salty and sweet starter: grilled watermelon with feta cheese, sea salt, shrimp and arugula; five key tastes for the entrée: roast filet of beef with jus lie’ served with bitter greens and shitakes, sweet potato crisps and roasted green beans with smoked tomato chutney; and a sweet dessert: flourless dark chocolate “biscuits” with white chocolate sauce, Pacotized strawberry ice cream, peanut butter “dirt” and fresh mint air.

Companies and recruiters interested in participating should contact Leanna Potts at 479-575-7131 or lpotts@uark.edu, or Robert Harrington at 479-575-4700 or rharring@uark.edu, or register online at hesc.uark.edu/5838.php.