SCC BASH

What you get:

• 4 seats at the Bash to be held in the Culinary Arts Center, meals prepared by the Culinary Arts students, tours of the new Health Sciences Center & Student Commons, and your choice of date to attend: 
   
  
  • Dinner – Friday, November 3: Tasty Appetizer Tour 5 – 6 p.m., Dinner & Entertainment 6:15 – 8 p.m. 
  • Dinner – Thursday, November 9: Tasty Appetizer Tour 5 – 6 p.m., Dinner 6:15 – 8 p.m.  
  • Lunch – Tuesday, November 14: Lunch 12 – 1 p.m., Tasty Dessert Tour 1:15 – 2:15 p.m.
• Logo on banners displayed during all 3 events
• Logo and website link included on BASH 2023 website
• Emcee recognition during all 3 events 

PLUS, you also receive exclusive Student Showcase benefits:

• Showcase seats with students at your table
• Name/Logo on Welcome Signage
• Emcee recognition of your continued support of EICC students
• Name/ Logo on Student Showcase Program 

What you get:

• 2 seats at the Bash to be held in the Culinary Arts Center, meals prepared by the Culinary Arts students, tours of the new Health Sciences Center & Student Commons, and your choice of date to attend: 
   
  
  • Dinner – Friday, November 3: Tasty Appetizer Tour 5 – 6 p.m., Dinner & Entertainment 6:15 – 8 p.m. 
  • Dinner – Thursday, November 9: Tasty Appetizer Tour 5 – 6 p.m., Dinner 6:15 – 8 p.m.  
  • Lunch – Tuesday, November 14: Lunch 12 – 1 p.m., Tasty Dessert Tour 1:15 – 2:15 p.m.
• Logo and website link included on BASH 2023 website
• Emcee recognition during all 3 events 

PLUS, you also receive exclusive Student Showcase benefits:

• Showcase seats with students at your table
• Emcee recognition of your continued support of EICC students
• Name/ Logo on Student Showcase Program 

What you get:

• 1 seat at the Bash to be held in the Culinary Arts Center, meals prepared by the Culinary Arts students, tours of the new Health Sciences Center & Student Commons, and your choice of date to attend: 
   
  
  • Dinner – Friday, November 3: Tasty Appetizer Tour 5 – 6 p.m., Dinner & Entertainment 6:15 – 8 p.m. 
  • Dinner – Thursday, November 9: Tasty Appetizer Tour 5 – 6 p.m., Dinner 6:15 – 8 p.m.  
  • Lunch – Tuesday, November 14: Lunch 12 – 1 p.m., Tasty Dessert Tour 1:15 – 2:15 p.m.
• Emcee recognition during all 3 events

PLUS, you also receive exclusive Student Showcase benefits:

• Showcase seats with students at your table
• Name/ Logo on Student Showcase Program 

This year's BASH is going to be held under a tent in front of our Culinary Arts building. Attendees will enjoy food prepared and served with the help of the college's Culinary Arts students. A virtual silent auction, exciting raffle, and the chance to purchase an exclusive Isabel Bloom ornament will take place with this year’s event.

 

The 2021 BASH was a little bit different than previous years. Instead of one large event, we hosted three small events at our brand new outdoor kitchen at our Culinary Arts & Hospitality Management Center. Attendees enjoyed food prepared and served with the help of the college's Culinary Arts and Hospitality Management students. We also had a virtual silent auction and an exciting raffle for participants.

In response to the pandemic, and for the safety of our students and supporters, we chose not to host our annual fundraiser, BASH, in-person for 2020.  Instead, we were excited to have people celebrate with us this year by trying desserts made by our Culinary Arts students, preparing dinner at home using recipes from our own SCC chefs, and joining us for our live virtual event.  

Although we didn't quite reach our fundraising goal, we were extremely grateful to have the support of 30 generous sponsors and the donation of over 40 auction items. The $20,000 we raised will greatly help our students with scholarships and Student Emergency Assistance needs.

BASH 2019, on October 3, was a celebration of diversity. Four SCC culinary students were chosen to prepare appetizers, each dish a reflection of their own experiences and heritage. The mouthwatering dishes featured included food of Greek, Middle Eastern, Latin American, and Iowan descent. Over 350 community members, friends, and college faculty and staff helped the Foundation raise just over $40,000. Thanks to the generosity of everyone in attendance, we are able to support our students through scholarships and projects that mean the world to them.

 

With a record 33 sponsors, BASH 2018 was a great success! The event, held on October 4th, featured four of the chefs that had participated in the Foundation's past fundraising event, the Home Grown Iron Chef Competition. The chefs each prepared an appetizer to share with the crowd. Another special project featured that evening was the Veteran's Pumpkin Project. In a partnership with Hot Glass, blown-glass pumpkins were sold with proceeds being used to send veteran students to learn how to work with blown glass. Over $48,000 was raised through the event thanks to the support of our community friends. 

 

Science experiments were part of the experience at BASH 2017 on Thursday, October 5, 2017. Appetizer stations were themed around “The Science of Culinary Arts” and featured techniques including spherification, the use of liquid nitrogen, sous vide, foam, and a machine called a rotary evaporator. Culinary Arts students once again prepared an amazing dinner with the help of the SCC Culinary Arts Program Chefs and Chefs at the Isle of Capri/ Quad Cities Waterfront Convention Center. Thanks to the generous support of everyone involved, the Foundation was able to raise over $42,000 to support deserving student scholarships.    

 

In 2016, Scott Community College celebrated 50 years of service to the community. BASH was held on October 6th and was a celebration of the college's anniversary. With the help of the Culinary Arts and Hospitality Management instructors and students, as well as chefs at the Waterfront Convention Center, a delicious dinner was served to attendees. To help celebrate, toasts were made to the past and the future. The event was once again more than the Foundation hoped for thanks to the support of 29 sponsors, over 100 silent auction donors, Foundation Board Members, college faculty and staff, volunteers, and of course all of the community supporters.

 

"Fire and Ice" was the theme behind BASH 2015. On Thursday, October 1st, the Foundation once again hosted BASH at the Waterfront Convention Center. Ice sculptures were featured throughout the space that had been created by Culinary Arts students in a class called Garde Manger. Funds raised through the event reached an all-time high. Thanks to the support of the community, the Foundation was able to raise over $50,000 to support student scholarships and college programming.

On October 2, 2014, BASH took a soulful journey along the Mississippi and featured food themed around four cities found along the river including: New Orleans, Memphis, St. Louis, and Chicago. The evening also featured a special musical performance by Ellis Kell. With 89 auction items and close to 440 people in attendance, BASH had continued growing.

With around 400 people in attendance, BASH 2013 was another successful event for the college and foundation. On October 10th, the college's Culinary Arts chefs and students worked alongside the chefs at the Waterfront Convention Center to serve a delicious fall-inspired meal. The college's Hospitality students also helped with everything from setting up for the event to cleaning up.

 

 

The college and foundation decided to host BASH 2012 to build upon the success of the 45th Celebration the previous year. With the help of all the attendees, sponsors, volunteers, the SCC Foundation Board of Directors, EICC faculty, staff, and students, the Foundation was able to raise more than $25,000 in support of college scholarships and programs.

 

 

On October 13, 2011 the college and foundation held its 45th Celebration event at the Waterfront Convention Center. The evening featured a delicious culinary dinner prepared with the help of the students in the Culinary Arts Program at Scott, a silent auction, a wine raffle, and inspiring stories of Scott Community College then and now.  The Foundation was able to raise $15,000 for scholarships. The dinner was both a celebration and an opportunity for community supporters to make an investment that stays in the Quad Cities.