SCTCC’s 2025 BrewLäsh marked several milestones, including a record number of dollars raised for student support and sending Chef Jay off with a semi horn blast.
The SCTCC Foundation hosted the 7th BrewLäsh on March 7 with more than 270 guests attending the event that raises money for program equipment, classroom technology, and student scholarships. The 2025 event smashed its prior year’s record of money raised with $58,000 that will go to support students.
Culinary students created six hotdishes for the event: Beef & Potato Casserole, Pizza Casserole, Reuben Casserole, Ranch Chicken Potato Hotdish, Mexican Chicken Casserole, and Spicy Wonton Hotdish. Each hotdish was paired with a selection of beer, cider, or wine. Appetizers, charcuterie, and desserts were also available.
A popular activity last year returned: the SCTCC art contest. Guests were able to cast 3 votes for their favorite art of 34 pieces. It was just one more way to showcase student talent with the community. Winners of the art contest will be announced at a March 20 reception.
“We’re just so thankful for the continued community support that helps students achieve at SCTCC. The generosity is matched by enthusiastic participation, and it was a great night to connect with central Minnesota,” said Daniel Larson, Foundation Director.
During the event, Larson was able to announce the appreciation for sponsors and volunteers, as well as honor Chef Jay’s last year at SCTCC. This is Chef’s 31st year at SCTCC and his 25th teaching Culinary. This May, he will be retiring. Chef was given a huge round of applause and an SCTCC plaque.
“I’ll be here as a guest,” Chef said when asked what he’ll do next year.
Two of Chef’s students from the very first BrewLäsh were in attendance, as well as Brad Mohs, his former assistant. In a way, it brought the event full circle.
The search for a new Culinary Arts instructor is underway, and the future of BrewLäsh is sure to evolve as it has over the past 8 years. Save the date for spring 2026 to see what BrewLäsh has in story next year. No matter what happens, it’ll be tasty.
