Dessert is Not Enough: Annual Puttin’ on the RITz Dinner Features James Bond Theme

Alumnus Tom Ingle ’84 of Disney is honorary chair for annual black-tie fundraiser April 13




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James Bond’s cars, guns and gadgets will be replaced with delectable seafood entrees, truffle risotto and tiramisu. Elegant tuxedos and evening dresses are a must.

Guests will be treated to a five-course, 007-inspired gourmet meal for the 28th Puttin’ on the RITz Black Tie Dinner at 5:30 p.m. Saturday, April 13, at Monroe Golf Club in Pittsford.

Tickets remain for “From the RITz With Love: Shaken, Not Stirred,” the annual dinner and fundraiser hosted by the School of International Hospitality and Service Innovation at Rochester Institute of Technology. The dinner is open to the general public. Tickets are $125 per person for the event, and all proceeds go toward the RIT Hospitality Education Fund.

The event is completely student-run, from planning the entertainment and decorations to creating a menu and running the kitchen, says Nicholas Weidenbach, one of this year’s event co-chairs with classmate Brittany Wilson, both hospitality students in RIT’s College of Applied Science and Technology.

“It is always entertaining when the executive board gets together to decide the theme, ” says Weidenbach, a fourth-year student from Greece, N.Y. “We spend quite a while bouncing ideas off each other; some are crazy, some great, but when we find the right one, we just know and run with it.”

The all-Bond course references include “For Your Mouth Only,” the appetizer course, that features fresh crab with cardamom infusion, tropical fruit topped with frisee and tossed in a lemon and caramel vinaigrette. “Mission One: From the Sea With Love” is pan-roasted cod with summer vegetables in basil broth. “Mission Two: Beef Royale” is braised beef with soy and sweet white wine. “Risotto is Forever” is a side to the main entrees. “Dessert is Not Enough” is tiramisu with espresso and mascarpone cream.

“The RITz has become a tradition for the hospitality program at RIT. It’s a way for students to show alumni what we can do, and it gives all the students involved some real-world experience in planning a black tie event,” says Wilson, a fifth-year student from Painted Post, N.Y. “This is my second year working on the RITz. I really enjoy the whole event-planning process. It allows me to use all the skills I’ve learned in class. Being able to see the growth of the event from the beginning stages to the end of the dinner is just awesome to see.”

This year’s honorary chairperson is an RIT alumnus, Tom Ingle ’84, senior sales manager for Disney Destinations. He joined Walt Disney World after graduating from RIT with a Bachelor of Science degree in hotel and resort management, and served as the company’s food and beverage supervisor. Ingle also worked in Disney’s Resort Sales and Convention Services as well as its Travel Industry Sales department. He was part of the company’s early entrance into the cruise industry with the launch of its Disney Magic and Disney Wonder cruise ships.

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