DANIELSON — A ribbon-cutting ceremony for the newest addition to Quinebaug Valley Community College will be held at the Danielson campus at 9 a.m. May 22. The new 38,000-square foot wing houses the Quinebaug Middle College, a regional magnet high school which opened its doors in 2008.

QMC offers an innovative educational experience for non-traditional learners and provides students with the individual support they need to succeed. While they complete their high school education, QMC students are able to take courses at QVCC and earn college credit. The new facility will allow the enrollment to expand to 225 students in grades 9-12.

The new wing, which was completed in December, has six classrooms, two science labs, art room, special education room, music room with two practice rooms, fitness room, health suite, offices and collaborative rooms. It also houses a half gym which will be dedicated in honor of Dianne E. Williams, QVCC president emeritus, whose vision was instrumental in the development of a comprehensive district partnership which established the Middle College. It was through her leadership that the program was conceived and funds secured to build the addition.

Participating in the ribbon cutting will be Dr. Carmen Cid, interim QVCC president; Paula Colen, executive director of EASTCONN; Pasquale Salemi, deputy commissioner, Connecticut State Department of Administrative Services; Mark Linabury, bureau chief, Bureau of Choice Program of the Connecticut State Department of Education; Dr. Gregory Gray, president of the Connecticut Board of Regents for Higher Education; Senator Donald Williams, Senate President Pro Tempore; Alex Rios and Brooke Peyton, QMC students; Dr. Robert Miller, QVCC president emeritus; Anthony Amenta of Amenta Emma Architects; and representatives from KBE Building Corporation and Turner Construction.

A reception will be held in the atrium of the new wing starting at 9 a.m., to be followed at 9:30 a.m. by the ribbon cutting ceremony and gym dedication.

Immediately following the dedication and ribbon cutting, guests are invited to tour the new wing with Middle College student guides and attend the 11th annual High School Manufacturing Expo, which showcases area high school students and their manufacturing projects. It will be held in Rooms W100/101.

 

 

Then

This is Belding mill in 1936. Putnam Town Crier file photos.

 

& Now

This is Belding in modern times, taken from Miller Park across the street.

 

 

Greetings.  When shopping for flaked coconut, I was intrigued when I spotted hazelnut meal sitting next to the coconut on the store shelf. Rather than using it to bake a sweet item, I thought I would try it to coat chicken. It turned out to be simple and delicious, the hazelnuts lending a subtle depth of flavor.

 

Hazelnut-Crusted Chicken

2 tablespoons cooking oil

6 boneless, skinless chicken thighs (1½ -1¾ pounds)

¼ cup arrowroot flour

1 egg    2 cups hazelnut meal

salt & pepper to taste

Preheat oven to 400 degrees F 

and place ovenproof* 9” x 13” pan in oven to preheat.

Trim all visible fat from chicken.

Place arrowroot flour in a pie plate.

Beat egg in a medium bowl.

Place hazelnut meal in a pie plate.

Dust each chicken thigh lightly with arrowroot flour, dip in beaten egg, and coat with hazelnut meal. Set aside chicken thighs on a platter.

Put oil in pan to heat. Leave oven on preheat setting.

After about 2 minutes, when oil is very hot, place chicken thighs in pan.

Shut oven door, reduce oven temperature to 375 degrees F.

Bake chicken for 15 minutes. Turn thighs over, and bake for 15 additional minutes, or until chicken is cooked through.

Season with salt and pepper to taste. 

* Use an earthenware, non-stick baking pan, or any non-stick, heavy pan into which the thighs will fit without being crammed together tightly.