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Culinary Arts Photo Gallery

Culinary Arts Dinner

Students enrolled in the Fine Dining class showcase their skills by preparing five course dinners.

  • Place Setting
    Place Setting

  • Table Layout
    Table Layout

  • Spring 2015 Menu
    Spring 2015 Menu

  • Trio of Cheese and Salad
    Trio of Cheese and Salad

    Fresh Baby Greens with Red Wine Vinaigrette Infused with Beets and Fried Goat Cheese, Romaine Lettuces with Basil Caesar Dressing, Anchovy, Shaved Parmesan and Julienne Carrot Salad with Wine Soaked Golden Raisins, Chives and Sweet Raisin Syrup and Emmenthaler Cheese

  • Soup of the Day
    Soup of the Day

    Mushroom Bisque with Bacon, Tarragon and Chicken Essence, Liaison, topped with Fire Oil then finished with Fresh Sherry Cream and a Puff Pastry Cracker

  • Baked Mushroom Strudel
    Baked Mushroom Strudel

    Varietal of Mushrooms with Garlic, White Wine, Tarragon and Goat Cheese wrapped in Phyllo Dough on a raft of Sliced Vegetables, Cream Sauce and finished with Parsley and Curry Oils

  • Tantalizing Intermezzo of the Day
    Tantalizing Intermezzo of the Day

  • Pan Seared Tofu Steak
    Pan Seared Tofu Steak

    Rubbed with Japanese Herbs and Spices, topped with Tempura Shitake Mushrooms and Chopped Scallions on a bed of Spicy Black Bean Miso Sauce, Asparagus with Lemon Aioli and Wasabi Oil

  • Pan Seared Tofu Steak
    Pan Seared Tofu Steak

  • Gingered Braised Beef
    Gingered Braised Beef

    With Horseradish Glaze on Zucchini Slice topped with Julienne Vegetables, Sweet Peas, Beet Juice accompanied with Cauliflower Infused Potatoes, Asparagus Spear, Carrot Turmeric Oil and Sliced Roasted Pork Tenderloin topped with Wine Braised Onions, Pan Roasted Yam accompanied with Braised Kale and Thyme Oil

  • Gingered Braised Beef
    Gingered Braised Beef

  • Fresh Essences in Fruit
    Fresh Essences in Fruit

  • Decadence of Chocolate
    Decadence of Chocolate

  • Decadence of Chocolate
    Decadence of Chocolate

Last Updated: 06/02/2015
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