by Andrew Chalk
Every year students at Dallas College - Culinary must prepare a “gourmet multicourse dinner”. The next one is, appropriately, on my birthday (26th November) and looks like it will be wonderful. Get tickets today or there won’t be any left.
I recently went to one of their lunches.
Note, on the official announcement below they are serving an “Amuse Boche”. The students who have already completed a spelling course will serve an “amuse bouche”. Further, the “Pork Kimich” is expected to be very popular among dyslexic Koreans.
If you cannot attend, but want to buy me a birthday present, please DM me. Everybody else, in view of the significance of the date, I am giving you the Thursday off.
FROM THE WIRES…
Join our Apprenticeships Building America youth apprentices who work at employer partners such as Dallas Omni Hotel, Hilton Anatole, Omni Las Colinas and Brookhollow Golf Club, led by Chef Instructor Meagan Stout, for this delicious multi-course, evening dining experience inside the restaurant lab.
This 6-course seated dinner features seasonal fall flavors designed, prepared and served by apprentices in the capstone course Professional Cooking and Meal Service. During this project-based learning course they will develop and execute a seated luncheon, cocktail reception and gourmet multi-course dinner. We hope you will join us for all three to support their learning and enjoy their work!
Amuse Boche: Red Curried Coconut Mussel
Appetizer: Pork Kimich Spring Rolls with Ginger Sauce
Soup: Sweet Potato and Gochujang Soup with bacon, parmesan and chili crunch
Bread: 5-Spice Brioche Croissant
Entree: Soy Honey Glazed Short Ribs, Polenta, Furikake Broccolini
Dessert: Ube Pie with Black Sesame Cream
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