For the third year in a row, Hanson’s Chairman and CEO Sergio “Satch” Pecori, P.E., lent his culinary skills for an event benefitting students.
Satch and Mike Aiello, president of Troxell, a Springfield, Illinois-based personal and business insurance broker, prepared a five-course meal featuring their families’ Italian recipes for dozens of diners at the third Joys of the Table dinner this fall at Lincoln Land Community College (LLCC) in Springfield, Illinois. The popular event again sold out, and garnered $7,500 toward scholarships for LLCC’s culinary students.
Assisted by LLCC’s Culinary Specialist Sean Keeley, Culinary Institute Coordinator Jolene Adams and culinary students, Satch and Mike started the dinner with small peppers stuffed with Italian sausage and stuffed dates wrapped with prosciutto. Scampi arabiata served with whipped potatoes in a martini glass was also a hit with diners. Lobster ravioli in brandy cream sauce was served before the main course: filet mignon encrusted with parmigiano-and-caper breadcrumbs in a Marsala reduction, paired with pancetta-wrapped asparagus on top of fire-roasted grape tomatoes. Italian wines were paired with each dish, and limoncello was served with a dessert of mascarpone custard over summer berries, garnished with lady fingers.
Dinner attendees included representatives of the American Council of Engineering Companies (ACEC): Manish Kothari, ACEC chair-elect; Gregs Thomopulos, former ACEC chair; Dave Bender, executive director of ACEC-Illinois; and Jay Simson, president of ACEC New York.
“Lincoln Land Community College extends special thanks to Mike and Satch for sharing their talents as well as their treasure in presenting this event,” Karen Sanders, executive director of the Lincoln Land Community College Foundation, said. “The two donated all food and beverages, allowing for 100 percent of the proceeds to benefit LLCC culinary students through the Mike Aiello and Sergio Pecori Scholarship.”
“The Joys of the Table event has lived up to its name. For the last three years, I have been privileged to cook alongside my longtime friend and fellow business leader Mike Aiello and LLCC’s culinary arts staff and students, sharing our families’ Italian recipes and our passion for food, cooking and education. We’re proud of our involvement with this fundraiser,” Satch said.