News Topic: Special Events

  • USA Team Handball and Indian River State College Launch Strategic Partnership to Establish National Training Presence on Florida’s Treasure Coast 

    USA Team Handball and Indian River State College Launch Strategic Partnership to Establish National Training Presence on Florida’s Treasure Coast 

    Large group photo of two handball teams in black and blue uniforms with coaches and officials posing in a gymnasium under a sign reading "Pride makes the difference"
    Players and coaches from the U.S. Military Academy and U.S. Air Force Academy pose together following the Commander-in-Chief’s Trophy handball match at Fort Pierce Central High School, celebrating the launch of USA Team Handball’s National Training Center partnership with Indian River State College.
    Handball player in blue jersey number 8 jumps in mid-air preparing to throw the ball during a game in a gymnasium with crowded bleachers
    An athlete soars during the Commander-in-Chief’s Trophy handball match at Fort Pierce Central High School, where the U.S. Military Academy defeated the U.S. Air Force Academy 41-29 in celebration of the USA Team Handball and Indian River State College partnership.

    Media Contact: PIO@IRSC.edu 

  • What Really Happened in 1776? Fielden Institute Reveals the Dramatic Story Behind America’s Founding Document 

    What Really Happened in 1776? Fielden Institute Reveals the Dramatic Story Behind America’s Founding Document 

  • Indian River State College and USA Team Handball Launch Strategic Partnership to Establish National Training Presence on Florida’s Treasure Coast 

    Indian River State College and USA Team Handball Launch Strategic Partnership to Establish National Training Presence on Florida’s Treasure Coast 

    Commander-in-Chief’s Trophy Collegiate Handball Match to Mark Launch on January 17, 2026 

  • Indian River State College Celebrates Fall 2025 Commencement 

    Indian River State College Celebrates Fall 2025 Commencement 

    Two graduates in blue caps and gowns stand with college president in academic regalia on commencement stage. Graduate on left holds young child, graduate on right holds bouquet of flowers. IRSC logo visible on screen behind them.
    Commencement day at The River—where graduates celebrate their accomplishments and the bright futures ahead
    Two graduates in blue caps and gowns smile at camera during commencement ceremony. Graduate on right wears gold and blue MISE honors stole and makes peace sign gesture while holding water bottle. Other graduates visible in background wearing blue regalia.
    Celebrating success! Graduates share smiles and excitement during Indian River State College’s Fall 2025 commencement ceremony, marking the achievement of their academic goals.
    Large group of graduates in blue caps and gowns standing on stage with Indian River State College logo displayed on screen behind them. Two faculty or staff members in dark polo shirts kneel in front of the group. Several graduates hold bouquets of flowers. Audience members visible in foreground watching the ceremony.
    A proud moment on stage as graduates in blue caps and gowns celebrate their achievement alongside faculty and staff at Indian River State College’s Fall 2025 commencement
    Three professional headshots with yellow borders. Left: Judge Robert Stone Jr., Circuit Judge, in dark suit against blue background. Center: Dr. Roseann Maresca, DNP, RN, PCCN, Faculty, School of Nursing, wearing black and white patterned dress with earrings. Right: Chris B. Williams, Speaker, Mentor, Coach, in blue plaid blazer with pink shirt and pocket square against brown background.
  • Indian River State College Foundation Hosts Legacy Society Luncheon Celebrating Planned Giving Impact 

    Indian River State College Foundation Hosts Legacy Society Luncheon Celebrating Planned Giving Impact 

    Four people pose together at an event. From left to right: a woman in a red textured blouse, a woman in a green dress, an older man in a blue checkered shirt and khaki pants, and a woman in a black and white floral dress. The Florida state flag is visible in the background along with a projection screen.
    Mimi Brown, Annabel Robertson, Mike Brown, and Sherri Monds at the Legacy Luncheon. 
    A healthcare professional in white medical scrubs speaks at a clear podium during a presentation. Behind him are the American flag and Florida state flag, with a projection screen displaying 'State College Foundation' text. The podium features a circular logo with a blue design.
    Indian River State College nursing student and 9/11 first responder Christopher Ciccotelli delivers a heartfelt address about his time at The River 
    Two men in business attire pose together for a formal photograph. The man on the left wears a blue plaid blazer with a white shirt, while the man on the right wears a dark suit with a yellow patterned tie and an American flag lapel pin. They stand in front of the American flag and Florida state flag.
    Indian River State College President Emeritus Dr. Edwin Massey and Indian River State College President Dr. Timothy Moore 
  • Indian River State College Foundation Named Presenting Sponsor of Red, White & YOU Charity Golf Tournament

    Indian River State College Foundation Named Presenting Sponsor of Red, White & YOU Charity Golf Tournament

    Four golfers on a sunny golf course green, with one player preparing to putt while three others watch. Lush trees frame the left side of the scene against a clear blue sky.
  • Indian River State College, Port Saint Lucie Community Band to Present Holiday Concert Series 

    Indian River State College, Port Saint Lucie Community Band to Present Holiday Concert Series 

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  • Indian River State College Foundation Hosts Helicopter Ball Drop Fundraiser to Support Student-Athletes 

    Indian River State College Foundation Hosts Helicopter Ball Drop Fundraiser to Support Student-Athletes 

  • Clark Advanced Learning Center Hosts Information Session for Prospective Students

    Clark Advanced Learning Center Hosts Information Session for Prospective Students

    About Clark Advanced Learning Center 

  • RiverBlog: Thanksgiving at The River

    RiverBlog: Thanksgiving at The River

    By Deb Midkiff, Indian River State College Hospitality & Culinary Management Department Chair

    Culinary,  Restaurant, Hospitality & Tourism Management at The River 

    A vibrant group cheers over a delicious meal, showcasing friendship and togetherness.

    Thanksgiving Menu 

    Chef Midkiff stands in the classroom kitchen and gathers students around a table, where she demonstrates how to prepare a delicious meal.
    Chef Deb Midkiff leads the Indian River State College Culinary, Tourism, and Hospitality Program

    Helpful Turkey Thawing & Cooking Charts 

    Turkey Weight in lbs. # of Days to ThawCooking Time (Unstuffed) Cooking Time (Stuffed) 
    2 hr 45 min 3 hrs 
    12 3 hrs 3 hrs 30 min 
    16 4 hrs 4 hrs 15 min 
    20 4 hrs 30 min 4 hrs 45 min 
    24 5 hrs 5 hrs 15 min 

    Recipes 

    Pumpkin Pie 

    Yield: 8 servings (1 pie) 

    Ingredients: 

    • ¾ cup granulated sugar 
    • 1 teaspoon ground cinnamon 
    • ½ teaspoon salt 
    • ½ teaspoon ground ginger 
    • ¼ teaspoon ground cloves 
    • 2 large eggs 
    • 1 can (15 oz.) pumpkin 
    • 1 can (12 fl. oz.) evaporated milk 
    • 1 unbaked 9-inch deep-dish pie shell 
    • Whipped cream (optional) 

    Directions: 

    1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. 
    1. Beat eggs in large bowl. 
    1. Stir in pumpkin and sugar-spice mixture. 
    1. Gradually stir in evaporated milk. 
    1. Pour into pie shell. 
    1. Bake in preheated 425°F oven for 15 minutes. 
    1. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. 
    1. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 
    1. Optional: Top with whipped cream before serving. 

    Roasted Turkey 

    Ingredients: 

    • 1 whole turkey 
    • ½ cup unsalted butter, softened 
    • Salt and ground black pepper to taste 
    • 1 ½ quarts turkey or chicken stock 
    • 8 cups prepared stuffing 

    Directions: 

    1. Preheat oven to 325°F. Place rack in lowest position. 
    1. Remove turkey neck and giblets, rinse turkey, and pat dry with paper towels. Place turkey breast side up on a rack in roasting pan. Season the cavity with salt and pepper. Rub skin with vegetable oil and season with salt and pepper. Position aluminum foil tent over turkey. 
    1. Place turkey in oven and pour 2 cups stock into bottom of roasting pan. Baste every 30 minutes with juice. Add stock as drippings evaporate (1-2 cups at a time). Remove foil after 2½ hours. Once turkey reaches 150°F, turn up temperature to 375°F to ensure browning. Roast until meat thermometer reads 165°F in the thigh. 
    1. Transfer turkey to serving platter and let stand 20-30 minutes before carving. 

    Giblet Gravy 

    Yield: 2-3 cups 

    Directions: 

    1. Remove liver and pour remaining giblet bag contents into large saucepan. 
    1. Cover with 2½ cups water and simmer until cooked through, 30-35 minutes. 
    1. Remove giblets, let cool, then chop gizzards and heart. Pick meat from neck. Discard bones. 
    1. Pour turkey drippings from roasting pan into separate container. Allow grease to separate from juices. Skim fat into another bowl. 
    1. Place roasting pan over 2 burners on medium heat. 
    1. Add 3-4 tablespoons of fat back into pan and whisk to distribute. 
    1. Sprinkle 5-6 tablespoons flour over grease and whisk to combine, loosening bits from bottom. 
    1. Cook roux until deep golden brown, 4-5 minutes. 
    1. Pour in chicken broth (2-4 cups), whisking constantly. 
    1. Cook gravy, whisking gently, until mixture thickens. 
    1. Pour in a little turkey drippings. 
    1. Continue cooking until thick, adding chopped giblets and black pepper to taste. Use giblet water to thin if needed. 
    1. Adjust consistency as necessary. 

    Stuffing 

    Yield: 8-12 portions 

    Ingredients: 

    • ¼ cup butter (½ stick) 
    • 2 stalks celery, coarsely chopped (about 1 cup) 
    • 1 large onion, coarsely chopped (about 1 cup) 
    • 2.5 cups Swanson® Chicken Broth 
    • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing 

    Directions: 

    1. Heat oven to 350°F. 
    1. Heat butter in 3-quart saucepan over medium heat. Add celery and onion and cook 5 minutes until tender-crisp, stirring occasionally. 
    1. Add broth and heat to a boil. Remove from heat. Add stuffing and mix lightly. Season to taste. Spoon into greased 9x13x2-inch baking dish. Cover. 
    1. Bake 30 minutes or until hot. 

    Tips: For crunchier stuffing, bake uncovered. For Cranberry & Pecan Stuffing, add ½ cup each dried cranberries and chopped pecans. For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to vegetables and stir in ½ lb cooked, crumbled pork sausage. 

    Cranberry Sauce 

    Yield: 2¼ cups 

    Ingredients: 

    • 1 (12 oz) bag fresh or frozen cranberries 
    • 1 cup water 
    • 1 cup granulated sugar 

    Directions: 

    1. Wash cranberries and drain well. 
    1. In a medium saucepan, combine water and sugar and bring it to boil. 
    1. Add cranberries and return to boil. 
    1. Reduce heat and boil gently for 10 minutes, stirring occasionally. 
    1. Cook until you can hear cranberries popping, 1-2 minutes. 
    1. Remove from heat, cool and cover. 

    Mashed Potatoes 

    Yield: 8 portions 

    Ingredients: 

    • 2 lb Russet potatoes, peeled 
    • 6-8 oz milk, warm 
    • 2-4 oz butter, softened 
    • Salt and pepper to taste 

    Directions: 

    1. Place peeled potatoes in tap water with 1 teaspoon salt. 
    1. Bring to boil and reduce to simmer. Cook until fork tender. 
    1. Drain and dry potatoes on low flame in pan to release excess moisture/steam. 
    1. Mash potatoes with masher, fork, or ricer. 
    1. Stir in warm milk and soft butter until desired consistency. 
    1. Add salt and pepper to taste. 

    Green Bean Casserole 

    Yield: 6 servings 

    Ingredients: 

    • 1 can (10½ oz) condensed cream of mushroom soup 
    • ¾ cup milk 
    • ⅛ teaspoon ground black pepper 
    • 1 can (28 oz) any style green beans, drained 
    • 1½ cups French’s Original crispy fried onions, divided 

    Directions: 

    1. Preheat oven to 350°F. 
    1. Mix soup, milk and pepper in 1½-quart baking dish. Stir in green beans and ⅔ cup fried onions. 
    1. Bake 30 minutes or until hot. Stir. 
    1. Top with remaining ⅔ cup onions. Bake for 5 minutes until golden brown. 

    Happy Thanksgiving from all of us at Indian River State College! 

    Deb Midkiff is a professor in the Culinary, Restaurant and Hospitality & Tourism Management programs at Indian River State College.