The Leader Holiday Dinner returned Dec. 16 after a two-year hiatus because of the COVID-19 pandemic and drew a sellout crowd to the Jefferson College campus in Hillsboro.
Sponsored by Leader Publications and the Jefferson College Foundation, the dinner featured a six-course meal, entertainment by the Jefferson College Jazz Combo, food demonstrations and more.
For the dinner, staff and students from the college’s Area Technical School culinary program prepared five recipes readers submitted for the Leader Holiday Recipe Contest, as well as an entree. The culinary program includes both high school and college students, who worked as chefs, assistants and servers at the dinner, and many of them did food demonstrations as well.
Each of five finalists in the recipe contest received a $50 cash prize.
At the dinner’s end, diners voted for their favorite of the five reader-submitted recipes. All five dishes garnered votes, but Herculaneum home cook Kathy Poss captured the grand prize and another $250 cash prize for her savory, delicious Mimi’s Comfort Soup Italiano, receiving the thumbs-up by a three-to-one margin.
“Everything was yummy, but Mimi’s soup knocked it out of the park,” one diner commented on the ballot. “Can’t wait to make it at home.”
Many voters said the dessert offering, Taffy Apple Tartlets by Teri Shirah of Pevely, was a strong second choice. Rounding out the menu were an appetizer called Avocado Caviar in Fried Plantain Cups and Roasted Beet and Kale Salad, both by Melissa Mantl of Hillsboro, and a side dish called Gemelli and Brussels Sprouts with Dijon Vinaigrette by Kelli Fraley-Williams of Cedar Hill.
Diners were generous in their praise for the student servers.
“Our server, Alex, was very pleasant and attentive,” said one of the diners. “Alex was a sweetheart,” a tablemate agreed.
Servers Gavin, Bray, Cheyenne, Sam and Izzy also were singled out for praise in the comment section of the ballots.
“The student servers did a great job,” another diner wrote. “They worked very hard and were courteous. It was an awesome night.”
“Thank you to all the students. They have done a wonderful job,” another commenter said.
“Flavors were distinct and yummy. Great time!” another diner said.
“We plan to make some of these dishes for the holidays, or at least try,” one of the comments said.
“Delicious. Can’t wait for Christmas 2023,” said another.
Chef Garrett Miller, head of the culinary program, was the emcee for the event.
A VIP reception held prior to the dinner saw about 50 people enjoy wine and cheese and conversation in the Viking Room before heading out into the main seating area.
Proceeds from the event go to the Jefferson College Foundation. In its seven-year history, the Holiday Dinner has raised more than $15,000, which has been used to send students to culinary competitions across the region.