Spring has sprung with this tasty dish of olive oil poached tuna with spinach, fingerling potatoes and roast peppers served with mustard vinaigrette.
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Open faced tarragon chicken salad sandwiches, squid stuffed with corn and lobster mousseline on yellow beet purée with shellfish sauce, Clafoutis of mixed berries with strawberry sauce and chocolate ice cream.
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Smores petite fours with shortbread crust, ganache, and brûlée meringue, and petite four glacee with Jaconde cake, raspberry jam, and a royal icing glaze with fondant flowers.
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Pork pate flavored with red curry, served with pickled radish, cucumber and carrot.
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Open House – Chef Curtis shows guests how to make pickles to accompany smoked chicken and avocado quesadillas. A pastry rose to say thank you to student volunteers at the Open House and key lime cupcakes courtesy of Chef Hayes.
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
