Savannah Technical College will host Bistro Savoir Interactif in partnership with the Savannah Food and Wine Festival at 5:45 p.m., on Thursday, November 1 in the Eckburg Auditorium (5717 White Bluff Road, Savannah, 31405).

“This is absolutely one of my favorite events of the year,” said Michael Owens, co-founder of Savannah Food & Wine Festival and President/CEO of Tourism Leadership Council. “There’s just something special about an evening dedicated to the appreciation of great food, wine, education all in the name of supporting the Patrick Williams Scholarship fund. This event is so important to the mission of the Savannah Food & Wine Festival to fundraise and increase awareness of local non-profits organizations and funds.”

Bistro Savoir Interactif will feature four destinations stations along with appetizers and desserts. Guests will travel around the world with elegant tasting opportunities paired with wine selections at the destination stations with take-home recipes. Three stations will feature chef demonstrations where guests work alongside chefs to learn techniques of making two types of Asian dumplings, Turkish meatballs and pickled peppers. Chef Vendeville will provide insight for a Australian wine pairings with sausage rolls with chef-made filling, beef sliders with beetroot and pavlova at one of the stations. International cuisine will include China, Turkey, Jamaica, and Australia.

Cost is $100 per person with proceeds supporting the Patrick Ansley Williams Scholarship at Savannah Technical College. Seating is limited to 120. Advance tickets may be purchased online: www.savannahtech.edu/BistroSavoirInteractif.

The evening will be hosted by the American Culinary Federation 2014 Chef Educator of the Year Chef Jean Vendeville. Guests will sample red snapper Escovitch over vegetables, Turkish meatballs with tzatziki and traditional Turkish salad and Asian stir fry along with, artisan breads, cheeses and charcuterie, artisan chocolates.

In the past four years, Bistro Savoir Interactif raised more than $55,000 to benefit the Patrick Ansley Williams Memorial Scholarship Fund. This scholarship was started in 2012 by Bill Dickinson to honor the late Patrick Williams. Five $1,000 scholarships are awarded annually to STC culinary and hospitality students with a minimum 3.0 grade point average, who are selected by the College’s scholarship committee. Funds are applied toward tuition, fees, books and required supplies.