A Taste for the Arts
Forks & Corks is a fundraiser that celebrates the culinary arts. Attendees sample the best of some of the area's favorite restaurants with music, wine, and more. The event sells out each year, so don't wait!
Funds raised support art education programs in Oktibbeha County, including after-school programs, summer scholarships, micro-grants to teachers, and other art-related projects. In 2019, this event raised more than $10,000 for art and art education programs in Oktibbeha County.
Forks & Corks will be coming back Spring 2022! Stay tuned for more information.
Funds raised support art education programs in Oktibbeha County, including after-school programs, summer scholarships, micro-grants to teachers, and other art-related projects. In 2019, this event raised more than $10,000 for art and art education programs in Oktibbeha County.
Forks & Corks will be coming back Spring 2022! Stay tuned for more information.
Interested in sponsoring this event? Contact the Executive Director at director@starkvillearts.org.
Forks & Corks 2019: August 24, 2019
at The Mill Conference Center in Starkville.
Meet Our 2019 JUDGES!
Alexei Harrison
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Alexei Mastin Harrison is a Starkville, Mississippi native and 2003 graduate of the MUW Culinary Arts Institute. Chef Harrison served as roving manager for University Management and the Little Dooey before going back to graduate school to complete a Master’s degree in Hospitality Management from the University of Alabama. Harrison launched the culinary arts program at East Central Community College as program coordinator and instructor. While at ECCC, she also provided food and beverage training for the casinos at Pearl River Resort, Tulane University, and the Mississippi Band of Choctaw Indians. Chef Harrison is an active judge and facilitator for various high school and community college culinary competitions such as SkillsUSA, DECA, and ProStart. Chef Harrison returned to teach at her alma mater in 2012 and currently serves as Assistant Professor and Director for the MUW Culinary Arts Institute in Columbus, Mississippi.
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Vicki Leach
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Chef Vicki’s varied culinary career began when she decided to take culinary certificate classes as a diversion and wound up getting a B.S. in culinary arts. She interned with Viking Range in Greenwood, which led to serving on the opening team for the Viking Cooking School, as well as stints as Kitchen Manager and Lead Chef/Culinary Instructor. During her time there she had the opportunity to work with award winning chefs and culinary personalities.
For several years, Vicki was a full-time Chef/Culinary Instructor at Mississippi University for Women’s Culinary Arts Institute. She spends every June at the ‘W’ directing and teaching the Kid’s Culinary Camp. Currently, Chef Vicki is the Food Service Coordinator for FBC in Starkville, and is part-time faculty in the Department of Food Science, Nutrition and Health Promotion. She’s even been known to teach a class or two in her house when she gets a chance. She lives here in Starkville with her husband, Rob, and has 4 kids, 5 grandkids, and a quiver of pets. |
Erich Ogle
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Chef Erich Ogle is a native of Southwest Virginia but has called Mississippi home for more than twenty years. Chef Erich holds degrees from The Culinary Arts Institute and Le Cordon Bleu Australia. He is involved with the National Restaurant Association and the ProStart programs at the state and national levels and is co-author of the National Restaurant Association Foundation text books used to teach culinary arts across the nation.
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2019 Awards and Dishes!
Awards
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Originality: Bulldog Burger Co.
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Savory Dishes
929 Coffee Bar: Chef Corey Patton -
Buffalo Chicken Stuffed Sweet Potato, Honey Cilantro Crème Fraiche
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Bulldog Burger Co.: Chef
Tim Raffel -
Beef & Chorizo Sliders w/ Smoked Pimento Cheese, Pickled Onion, Arugula, Cilantro Lime Aioli - Bacon Wrapped Chorizo Stuffed Dates
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Camphouse: Chef Thad Elmore -
Pork Terrine with Preserves over French Baguette
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Central Station Grill: Chef Leon Jefferson -
Rosemary Pork Rib Confit, Apple Puree, Roasted Red Pepper Mashed Potatoes, Brussel Sprouts with Wild Berry & Gorgonzola
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Harveys Starkville:
Chef Eric Stewart -
Savory Waffle Cone with Roasted Pork, Cabbage Slaw, House Srirachi Honey
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Restaurant Tyler: Chef John Fitzgerald -
Smoked BBQ Chicken Thigh Sliders with Sweet Creamed Corn & House Bacon Slaw
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The Mill: Chef Stewart Woodman -
Pan Seared Barramundi on Persillade, Mussel Foam & Bacon Powder
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Sweet Dishes
Central Station Grill: Chef Leon Jefferson - Dark Chocolate Cake with Chocolate Ganache, Espresso, & Bailey's Swiss Mirengue Buttercream
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Harveys Starkville: Chef Eric Stewart - Carmelized Bananas with Dulce de Leche, Graham Cracker, Whipped Cream, & Coffee Sprinkles
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The Mill: Chef Stewart Woodman - Strawberries with Sabayon & Genoise
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2019 Restaurants & Breweries
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Hearty THANK YOU to our 2019 Sponsors
Cory Lucius
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