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Trident Technical College welcomed a large crowd for the 2014 fundraiser, A Night in the Valley. The night began with a silent auction and cocktail hour that included many fabulous auction items ranging from a party with the Kickin’ Chicken food truck to locally made jewelry and art to luxurious weekend getaways in the Lowcountry. The live auction and sit-down dinner boasted even more terrific items such as a Charleston Place weekend getaway, a pig roast for 50 guests featuring Chef Jeremiah Bacon, and a Napa Valley “Epicurean Adventure.”
Students from the Culinary Institute of Charleston prepared hors d’oeuvres, a four-course meal, and coffee and dessert for all in attendance. Pre-dinner snacking consisted of traditional Southern cuisine with an added twist, such as shrimp corndogs, variations of the classic deviled egg, and even cream biscuits. Dinner began with ahi tuna tartare made with avocado and cilantro; followed by pan-seared branzino accompanied by a tangine of vegetables and Israeli couscous; only to be topped by grilled fillet of beef, fingerling potatoes, and winter greens; finished with a chocolate salted caramel tart and fresh raspberries. Each course was expertly paired with wine courtesy of Harris Teeter. Coffee and handmade truffles wrapped up the night and each guest was given a box of chocolates as they took their coats at the end of the party.
A very special guest was in attendance this year, Sen. Ernest F. Hollings, known as the father of technical education in South Carolina, was helping the college to raise money and celebrate the start of its 50th anniversary. A dinner with Sen. Hollings and TTC President Mary Thornley was auctioned off multiple times as part of the fundraising for the school.
A Night in the Valley raised more than $480,000 for TTC this year, where 85 percent of students require financial aid.