Wiregrass Foundation South Hosted Fourth Annual Corks and Forks Fundraiser

May 15, 2014

Evan Karanovich, Beth Meeks, Gary Black, Paul Thompson
From the Georgia Department of Agriculture Evan Karanovich, Assistant to the Commissioner; Beth Meeks, Area Marketing Coordinator; Gary Black, Commissioner; Paul Thompson, Market Manager

Valdosta, GA - Wiregrass Georgia Technical College Foundation South hosted its fourth annual “Corks and Forks: An Evening of Classic Southern Cuisine” on May 6, 2014 at Kinderlou Restaurant. The event was a fundraiser to provide scholarships and program assistance for the College and resulted in over $10,000 in donations. The faculty, staff, and trustees are deeply appreciative of the community’s participation and support of workforce education at Wiregrass Georgia Technical College.

Corks and Forks featured several local chefs and restaurateurs who expertly paired a wine or ale with their exquisitely prepared dishes. Guests were delighted to experience the tasteful creations of Executive Chefs David Butler, Kinderlou Restaurant; Keira Moritz, Steel Magnolias; Mikki Hudson, Jessie’s Eats and Treats; and Rick Van Hook and Ian Crabill, Wiregrass Georgia Technical College Culinary Program; along with those of restaurateurs Sue Cox, owner of 306 North and Covington’s, and Gus Walters, owner of Smallcakes in Thomasville. The Foundation staff and trustees are grateful to each of these people for their donations of time, talent, and food. Additional sponsors included Carter and Sons Produce, Empire Distributing, Five Points Liquors, Georgia Department of Agriculture, Gores Seafood Company, Johnson Distributing, Kinderlou Restaurant, CK Mondavi, Publix, South Georgia Pecan, Sysco, Wal-Mart, and The Warehouse.

While guests were enjoying the tasting, the band “Jack Rabbit Slim” with Frank Simons, Al Turner, and Will Curtis provided music on the patio of Kinderlou Restaurant.

Special speaker this year was Georgia Department of Agriculture’s Commissioner Gary Black who thanked the chefs for supporting “Georgia Grown” foods from local farmers and highlighted the connection between the technologically-based agricultural work of today and technical education. Each year, Corks & Forks features a new element and this year that was the addition of a silent auction. Guests bid on fabulous vacation packages, cocktails and dinner parties, and a cooking class. Sponsors of these items included Larry and Paula Carter, Ben and LaVonne Copeland, Stanley and Sue Cox, Kinderlou Restaurant, and Bill and Beverly Langdale.

Corks and Forks was an idea initiated by Ben Copeland several years ago and has grown in popularity each of the four years since its inception. Special thanks go to the Corks and Forks planning committee including Dr. Tina Anderson, Larry and Paula Carter, Ben and LaVonne Copeland, Sue Cox, Ian Crabill, Angela Crance, Beth DeLoach-Meeks, Dr. Penelope Schmidt, Katy Shaw, Florence Staten, Rick Van Hook, and Cathy Walker.

For more information on how you can help support the Foundation and its mission, contact Dr. Penelope Schmidt at penelope.schmidt@wiregrass.edu or 229-293-6190. For information about enrolling in classes, please call 229-333-2100.

Dr. Ronald Zaccari and wife, NancyDr. Ronald Zaccari and wife Nancy

Cindy and Michael Pullen
Cindy and Michael Pullen

Charles Hobby, Nancy, and David
Dr. Charles Hobby, wife Nancy, and son David