RIT’s Annual ‘Puttin’ on the RITz Dinner’ Goes ‘Green’, March 29
Twenty-third annual dinner benefits the RIT Hospitality Education Fund
March 27, 2008
by John Follaco
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Organic foods, local agricultural production and sustainability will be the focus of the 23rd annual ‘Puttin’ on the RITz Dinner’ at 5:30 p.m. Saturday, March 29, at the RIT Inn and Conference Center.
The dinner, which is organized and run entirely by students in RIT’s School of Hospitality and Service Management, will feature the theme “Tastefully Green, Celebrating the Heritage of Food.” Organizers say this year’s theme allows them to highlight alternate food production and feature locally grown organic and free-range foods.
Ryan Brooks, a 1996 School of Hospitality and Service Management graduate and owner of Brooks’ House of Bar-B-Q in Oneonta, N.Y., is the honorary chair and guest of honor for this year’s dinner.
Proceeds from the dinner will benefit the RIT Hospitality Education Fund, which provides scholarships, undergraduate and graduate awards, equipment and money for educational student travel.
For more information, visit www.rit.edu/cast/ritz.