SCC BASH 2019
A BASH Unlike Ever Before
This year’s BASH promises to rock your taste buds in ways not done before. Attendees will enjoy several appetizer stations followed by a delicious dinner prepared and served with the help of the college’s Culinary Arts and Hospitality Management students. A silent auction and raffle items will also be available.
The annual charitable event raises dollars to support scholarships and programming at Scott Community College.
This year’s BASH, happening Thursday, October 3 from 5 - 8:30 p.m. at the Quad Cities Waterfront Convention Center, promises to wow attendees with a variety of mouthwatering dishes, including foods of Greek, Middle Eastern, Latin American, and Iowan descent.
Four SCC culinary students were chosen to prepare appetizers, each dish a reflection of their own experiences and heritage. Read about them each here:
- Celebrating Greek Culture
- Moving to the Middle East
- Heading South to Latin America
- Bringing It All Home
Register Your Phone for Auction Bidding and Donations
This year, we will be using a new online system, called Qtego, to host our silent auction. This will allow you to pre-register, view and bid on items prior to the event, place bids using your mobile device, and receive instant notifications if you are out-bid on an item. Click here to register your phone for BASH.
Cookin' Up Fun Raffle
Purchase your raffle tickets now for $20 each to be entered to win a dinner for 8 at the SCC Culinary Arts Center prepared by our very own Chef Reese McRae. Only 100 entries will be sold. A winner will be randomly drawn at BASH on Thursday, October 3rd electronically, so no physical tickets are needed. You do not have to attend BASH to purchase a Cookin’ Up Fun raffle ticket or be present to win. Prize restrictions: Not valid on Sundays or Holidays. A specific date will be mutually selected by the winner and chef. Package Value: $800.
To purchase a raffle ticket before October 3rd, you will need to pre-register your mobile phone number by going to: http://qtego.net/qlink/eicc. Once you register, you will receive 2 text messages. Next, follow the instructions below for your preferred method of purchase.
- To purchase tickets by text: just reply to the text message you received from Qtego with: BUY 800 [Qty of tickets you would like to purchase]. For example, if you wanted 3 tickets, you would text: BUY 800 3
- To purchase tickets by phone via your Personal Bidding Page: just click the blue URL link in your second text message to view your Personal Bidding Page on your smart phone. Click the Instabuy option to purchase your tickets.
- To purchase tickets by iPad or Computer: first register your phone by going to http://qtego.net/qlink/eicc. Then, on your computer select SIGN IN and enter your Personal Pin that you received
in the second text message. Once signed in, look for the Instabuy section on the website
to purchase your tickets.
Having trouble? Please call us at 563-441-4063.
Join us as a sponsor
New this year!
We have incorporated new sponsor benefits that include seat and advertising opportunities (based on sponsor level) for the Student Showcase in the spring. At the Student Showcase, groups including scholarship recipients, scholarship donors, Honors Program participants, student club members, and student ambassadors are all recognized. It is a great opportunity for you to meet the students whose lives you are changing through your support of BASH.
We're using SignUp.com to organize volunteers for the BASH.
Here's how it works in 3 easy steps:
- Click this link to go to our invitation page .
- Review the options listed and choose the spot(s) you like.
- Sign up! It's Easy - you will NOT need to register an account or keep a password on SignUp.com.
Note: SignUp.com does not share your email address with anyone. If you prefer not to use
your email address, please contact the Foundation Office and we can sign you up manually.
Visit our event website for more information or call us at 563-441-4063.
SCC BASH 2019 to Celebrate Diversity with Varying and Unique Culinary Dishes
Jordan Karben will prepare a traditional Greek dish called Dolmathes, which is the Greek word for stuffed grape leaves. Her take on the dish consists of ground beef and steak mixed with rice, parsley, and mint. The contents are then rolled up into a grape leaf and boiled, says Karben.
“It’s a lemony, savory dish. Everything Greek is lemony, so this fits right in.”
Karben has a long history of preparing Greek food. She’s of Greek descent, and the recipe she’s using belongs to her great grandmother.
“Every year when I was growing up, my family would do these big, Greek dinners. We would talk about our heritage and make all this food. Eventually, it turned into this really big annual party with a lot of people showing up,” Karben said.
After spending years preparing Greek food for her family and friends, Karben is excited to share the dish with an entirely different audience at this year’s BASH.
“I was so pumped and excited when I learned I’d be cooking for this event,” she recalls. “I thought last year would be my last BASH. So being able to come back is so cool.”
Salma Arabi will prepare Tabulah, a Syrian salad consisting of bulgur wheat, green onions, sumac, tomatoes, mint, lemon, and olive oil.
“It’s a very refreshing, comforting salad,” Arabi said. “Traditionally we would eat it in the summer with grape leaves. You would pick the leaves fresh off the vine and make a sandwich out of the combination.”
For Arabi, the dish is about a lot more than just refreshing flavor. She recalls making Tabulah with her family when she was younger.
“I remember all the laughter and being surrounded by family,” she said. “So many great memories are tied with this dish.”
Arabi, too, was excited when she learned she would be preparing an appetizer for the BASH.
“I’m so proud of myself and all my friends who are going to be together,” she said. “Last year I helped with dessert, but this year we’ve been asked to prepare appetizers. It’s going to be very different but very exciting.”
Continuing the theme of cultural diversity, José Trigueros will prepare Pollo con Arroz, a stew primarily made of chicken, rice, tomatoes, and chilis.
“Pollo con arroz is a traditional Hispanic dish,” he said. “I ate it a lot while growing up. It’s very colorful and has great flavor.”
Just like his fellow classmates, Trigueros is looking forward to preparing a dish for this year’s BASH.
“I feel valued as a student,” he said. “To be chosen shows that I’ve learned a lot and am capable of doing something like this.”
An Iowa native, Brandon Dobbs will prepare a sweet corn cheesecake with a graham cracker crust. Dobbs got into culinary arts program at SCC after serving in the U.S. Army.
For the past year Dobbs has worked at the Faithful Pilot in LeClaire, IA, as the sous chef and pastry chef. It was while at work that he and a co-worker created the sweet corn cheesecake dish.
“This is like our brainchild,” Dobbs said. “We managed to make a corn jam that you could eat with crackers and whatnot. We then took it and put it in a cheesecake.”
Dobbs says he rotates the cheesecake flavors at the Faithful Pilot, and that his customers routinely request a whole sweet corn cheesecake.
“After that, it took off like wildfire.”
Dobbs is looking forward to expanding the recipe to a much larger audience at this year’s BASH. “It’s really an honor,” he said. “Knowing that we were just messing around on this recipe and that it’ll now be served to so many people…it’s a complete honor.”