Spots are filling up fast for “A Taste of ACS” — an exclusive cooking, dining, and fellowship event for parents, faculty, and staff on Tuesday, March 15. The registration deadline online is Tuesday, March 8 and participation is limited to 50 cooks and their spouses.  There is a $10 entry fee for cooks and a $20 fee for cooks accompanied by their spouses. All proceeds will support PTF student scholarships and programs.

What do you have to do to participate? Make your favorite appetizer, main dish, or dessert and bring it to the event to share with other cooks and their spouses.  You will also need to provide the recipe of your dish to the PTF, which will become part of a recipe collection that each participant will receive.  A panel of judges will also be tasting the food throughout the evening and selecting winners to receive prizes for “Best Sweet Dish” and “Best Savory Dish.”

How many people should your dish serve? The serving size should be for 30 people, which will be divided into smaller, tasting-size portions.

CLICK HERE to register online by no later than Tuesday, March 8.

Questions? Please call or text PTF President Terry Vogel — 609-226-4383

The Parent-Teacher Fellowship is sponsoring a new cooking and dining experience — “A Taste of ACS” — to be held on Tuesday, March 15, from 6:30-8:30 p.m. in the ACS Multi-Purpose Room.  “A Taste of ACS” is an exclusive fellowship event for parents, guardians, faculty, and staff to enjoy an evening with other cooks and foodies and taste their creations. Participation is limited to 50 cooks and their spouses.  Participating cooks are asked to make their favorite appetizer, main dish, or dessert to bring to the event and share with other cooks and their spouses.  Participants must also provide the recipe of their dish to the PTF, which will become part of a recipe collection that each participant will receive.

Want to participate?  CLICK HERE to register online by no later than Tuesday, March 8.

A panel of judges will also be tasting the food throughout the evening and selecting winners to receive prizes for “Best Sweet Dish” and “Best Savory Dish.”  The serving size for a dish should be for 30 people, which will be divided into smaller, tasting-size portions for participants and judges to sample.

The entry fee for cooks is $10; the entry fee for cooks accompanied by their spouses is $20. Funds raised will support PTF student scholarships and programs.

For any questions, please call or text PTF President Terry Vogel — 609-226-4383