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Event Details

Birchrun Hills Farm Benefit Dinner

Wednesday, April 23, 2014

6:00 PM-8:30 PM

As a part of the Spring Dinner Series, the Center for Hospitality and Sport Management will be hosting the Birchrun Hills Farm Benefit Dinner on April 23 at 6pm.   Join us for an exclusive dinner from Chef and Drexel Alumnus Nick Macri of Border Springs Lamb Farm, Sue Miller of Birchrun Hills Farm and Drexel Alumna Mary Grace Hodge of Flying Fish Brewery.

The Birchrun Hills Farm Benefit Dinnerwill begin with a happy hour at 6pm followed by dinner at 6:30pm. The dinner will be held in the Academic Bistro on the 6th floor of the Paul Peck Problem Solving and Research Building located at 101 N. 33rd Street.  Meals for these events are prepared by Drexel Culinary Arts students in Chef Mike Traud’s a la carte cuisine class with service by Drexel Hospitality Management students in Prof. Paul O’Neill’s Fine Dining class.



First Course - Birchrun Blue and Mushroom Soup

Second Course - Veal Tartare, shaved romaine, and equinox cheese

Third Course - Roasted lamb ribs, red cat grits, mixed radishes

Fourth Course - Fat cat panna cotta w macerated fruit and hazelnuts


The cost of the dinner will be $40 per person.

To make a reservation, please visit:


The Center for Hospitality and Sport Management’s Spring Dinner Series features renowned chefs, authors, farms, beverage companies and purveyors.  The dinner series was designed to showcase and acknowledge several of the center’s collaborators, sponsors and partners. 

Contact Information

Michael Traud

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Paul Peck Problem Solving and Research Building
101 N. 33rd Street
6th Floor - Academic Bistro


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