I promised that I would provide information on our dinner at the TSTC Culinary Institute Restaurant over two weeks ago and have failed to fulfill my promise. You too can enjoy this experience while it last, it is over next Wednesday, by going to this link and making a reservation. It is a great time with great food and it gives the students invaluable experience.
[Not pictured is the Moroccan Chicken sauteed with Apricots and Olives, served on a bed of Pearled Couscous with Green Beans and Carrots. I think we ate it too fast to take a photo. :-)]
Corn Chowder with Smokey Bacon & Red
Potatoes, topped with Chipotle Crusted Tobacco Onions.
Avocado, Ruby Red Grapefruit, Red Onion
and Butter Bibb Lettuce, topped with
Poppy Seed Vinaigrette.
|Filet Mignon au Poivre with Brandy Pan Sauce, |
Rosemary Mashed Potatoes and Haricot Verts.
|Ginger Creme Brulee.|
|Chocolate Pot de Creme.|
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