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Inspiration, collaboration
and graduation play their parts at California State University, Fresno
in free, public tastings to unveil Fresno State Pork Pinot sausage on
Thursday-Saturday, May 21-23, at the Rue and Gwen Gibson Farm Market.
Phil Paggi, a meat science major from Tulare, and Mayo Saito, an intern
at the Fresno State Winery from Japan, came up with the idea of
producing a sausage flavored with Fresno State Winery 2008 San Joaquin
County Pinot Gris. Saito and Paggi are candidates for graduation in the
university’s Commencement on May 23.
But even before that, Paggi and Saito will present tastings of sausage
and wine 3-6 p.m. Thursday and Friday, May 21 and 22, and noon-4 p.m.
Saturday, May 23. Convocation events will be held throughout Friday, the
Hooding Ceremony Friday night, then University Commencement the morning
of May 23.
Klaus Tenbergen, culinary science professor at Fresno State’s Food
Sciences and Nutrition Department and a master baker, will prepare the
Pinot sausage and pasta for the Thursday demo using Fresno State Olive
Oil.
Under the guidance of Dr. John Henson, meat lab students created and
produced the new variety of sausage, which marks the first food pairing
between the two programs in the Jordan College of Agriculture Sciences
and Technology.
“This pork sausage is infused with the wine and includes Parmesan cheese
and pesto to complement and bring out unique flavors from the wine,”
Henson said. “This pairing results in a harmony of aromas and flavors
that enhances the characteristics of both products.”
Animal science students make the sausage in a 4,500 square-foot meat lab
on campus that must meet USDA inspection requirements and is equipped to
provide hands-on practice for students before they embark on careers in
the industry, Henson said.
The 2008 Pinot Gris is a fresh, friendly wine that has a crisp acidity
balanced with flavors of lemon, pears and honeydew, said John Giannini,
Fresno State winemaker. “The soft and complex texture results in a
lingering fresh finish that pairs with the pinot infused sausage,” he
added.
The 2008 Pinot Gris will be sold at the Farm Market for $9.95 per bottle
(must be 21 or older to purchase) and so will Pork Pinot sausage
(packages about $5-$7, sold by weight).
Paggi, who has worked in the meats lab facility for two years, will
receive a Bachelor of Science in Animal Science - Meat Technology. He
plans to work as manager of the cook plant at Harris Ranch in Selma upon
graduation.
Saito, who will be awarded a Bachelor of Science in Enology and
Viticulture, was selected for the internship by winery faculty and staff
to gain more hands-on experience in winemaking so she can return to
Japan and start her career.
"At the Jordan College of Agriculture Sciences and Technology, we
combine theory with practice, using the outstanding facilities available
on campus. This is reflected in the success of our students and the
products they produce," said Ganesan Srinivasan, director of the Fresno
State Agriculture Operations.
This weekend’s tastings provide an occasion for graduating students and
their families to celebrate their recent accomplishments and those of
other students, said Jennifer Sobieralski, enterprise product marketing
manager and Gibson Farm Market manager.
Graduating students who bring in their ceremony program will receive a
discount of 25% off on all wine purchases on Thursday through Saturday.
The Gibson Farm Market is at the southeast corner of Chestnut and
Barstow avenues. It is open 9 a.m.-6 p.m. Monday to Friday, 9 a.m.-4
p.m. Saturday and 11 a.m.-4 p.m. Sunday. All proceeds from the market
benefit Jordan College student programs.
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