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Monty Tech to hold 32nd annual Superintendent’s Dinner

  • Monty Tech’s 32nd annual Superintendent’s Dinner will be held Wednesday, April 3, in the school. Preparing for the event, are, from left, Culinary Arts students: Olivia West of Leominster, Allison Truehart of Athol, Vanessa Troche of Fitchburg, Casan Bernard of Fitchburg, Ashley Binkauski of Athol, Renee White of Holden, Mason Bourque of Ashburnham and Jordan Albert of Westminster. They are joined by Superintendent-Director Dr. Sheila M. Harrity and Monty Tech chef/instructors, Joseph Haggerty (in rear), Michael Banks, executive chef, and Paul Gosselin. Missing from photo is Nancy Despres, dining room manager/instructor.

Published: 3/24/2019 10:04:27 AM
Modified: 3/24/2019 10:04:27 AM

FITCHBURG —Montachusett Regional Vocational Technical School’s 32nd annual Superintendent’s Dinner will be held Wednesday, April 3, in the school.

The gala event, the school’s major fundraiser, is sponsored by the Monty Tech Foundation. Proceeds benefit the foundation’s student scholarship and grant fund. This year, the foundation expects to award a total of $35,000 in scholarships, and tool and equipment grants.

Each year, representatives of statewide business and industry, education, banking and finance, and health care, gather to support the school and enjoy an evening of fine dining and fellowship.

Chris Gabrieli, chairman of the Massachusetts Board of Higher Education, is the keynote speaker. Appointed to the board by Gov. Charlie Baker in 2015, Gabrieli is the co-founder of three non-profit education innovation and reform initiatives and serves as a lecturer at Harvard’s Graduate School of Education.

David Hickley Jr. and Grace Kirrane, recent graduates and scholarship recipients, will speak about how the foundation helped them transition from high school to their college programs.

A multi-course gourmet dinner, prepared and served by students and teacher/chefs in the Culinary Arts program, will be served at 6 p.m. A social hour at 5 p.m. will kick off the evening.

This year’s theme is the “Kentucky Derby,” and guests are invited to wear derby attire.

Students and teachers in many of the school’s career and technical programs are busy working on projects and displays that will transform the school into a replica of the famous derby.

The social hour will feature a seafood bar; assorted imported and domestic cheeses and seasonal fruit; canapes and hors d’oeuvres, and charcuterie tray.

For their first course, guests will dine on Kentucky burgoo, a rich stew with pork, chicken, beef and lamb, garnished with lima beans. Next is a “black and blue” salad of mixed greens, fresh blackberries, blue-cheese crumbles and raspberry vinaigrette.  Grilled lamb chops with mint-julep sauce will be served next, followed by an intermezzo of passion fruit sorbet.

Petite-filet mignon with moonshine demi-glaze, roasted sweet potato wedges and seasonal vegetables will be served as entrée. Derby pie, a decadent chocolate and pecan creation with whiskey sauce, tops off the elegant meal.

Each year, some of the area’s premier chefs volunteer to assist with the dinner.


A silent auction will be held, with a wide variety of gift items up for bid, including some made by students. Corporate sponsorships are also available.

Each dinner guest will receive a unique “thank you” gift, designed and crafted by students and teachers in the cabinet making and machine technology programs.  Students are making and packaging approximately 400 items, which will not be revealed until presented that evening.

Wachusett Brewing Co., Westminster, is sponsoring the gift this year.

Call 978-345-9200, ext. 5253, for tickets and to inquire about corporate sponsorships.

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