Current Events
Facets: A Spring Evening of Dance
Friday, April 13, 2012 to Saturday, April 14, 2012The Wells College Department of Theatre and Dance is pleased to present the annual faculty and guest artist dance concert. “Facets: A Spring Evening of Dance” will feature choreography by Lecturer in Dance Heather Roffe and Guest Artist in Dance Elizabeth Wilmot-Bishop. Presenting a variety of modern, ballet and jazz influenced dance styles with musical selections from Aretha Franklin, Jackie Evancho and Beethoven, this year’s concert delves into the inner self, exploring the deeper desires and emotions of humanity on the personal, societal and national scale. The public is cordially invited to attend.
Time: 7:30 p.m., April 13 & 14
Location: Phipps Auditorium, Macmillan Hall, Wells College campus
Admission: $7 for general public, $5 for Wells community and seniors and free for Wells students, faculty and staff.
Stone Canoe Reading
Tuesday, April 17, 2012Wells College welcomes the return of editors and writers from Stone Canoe, Syracuse University's annual journal of arts, literature and social commentary, for a reading of selections from this year’s journal. This event is free and open to the public, and refreshments will be provided.
Time: 7:00 p.m. on Tuesday, April 17
Location: the Art Exhibit Room of Macmillan Hall on the Wells College campus
Admission: Free
Dr. Bruce Gilman
Monday, April 23, 2012Wells College’s final Celebrating Scholarship and Engagement day for this academic year will feature the keynote speaker Dr. Bruce Gilman, Professor of Environmental Conservation and Horticulture at Finger Lakes Community College. Dr. Gilman will hold a presentation titled “A Finger Lakes History and Legacy.” The public is cordially invited to attend.
Time: 1:00 p.m. April 23
Location: Margie Matthews Filter Hostetter ’62 Lecture Hall (Room 209) of Stratton Hall on the Wells College campus
Admission: Free
SPRING & SUMMER COOKING
Tuesday, May 8, 2012This course teaches you to prepare meals as quick and delicious as summer itself. We’ll focus on the best of summer fare: scrumptious foods that are light and fast—and often prepared ahead—for less time in a hot kitchen. We will cover grilling, marinades, dressings, salads, and cooking with leftovers in mind. We’ll also chart the progression of summer produce, to help you choose and use the freshest ingredients throughout the summer. Dinner at 8:30, 12 person maximum
Location: Aurora Inn
Time: 6-8:30 p.m.
Admission: $115/person