Here are some brief updates from Grossmont’s culinary program.

Monthly to-go meals are still happening. Fresh meals made for two are packed and ready for anyone interested in picking up an order for $35.00. Each meal is made from scratch by the culinary department, and the menu changes monthly. You can pick your order up in the parking lot of Building 56.

In addition to creating to-go meals, James Foran, the college’s baking and pastry chef said, “We do a lot of charity events; we do a lot of fundraisers.”

Foran said the department just did one for the San Diego Food Bank, and its most recent one was an event called “The Friendly Feast,” which picks a different charity every month.

Grossmont College’s culinary program will be attending and working the 18th annual San Diego Bay Food and Wine Festival from Nov. 8 to 13. This is not the first year Grossmont has worked at the annual festival, which will be held in Downtown San Diego on Kettner Boulevard. Ticket prices will vary depending on which package you choose to purchase.

The festival includes a wine-tasting event called The Grand Decant, and will also be introducing the Grand Fiesta for the first time. The Grand Fiesta celebrates the cross-border connection to Latin America with all types of food and beverages. For more information about the event, visit.sandiegowineclassic.com.

Grossmont’s culinary staff and students always work hard and prepare delicious foods. Check them out on Instagram @grossmontcollegeculinaryarts.