Open Kitchen Meals
Our culinary students are cooking, and the kitchen’s open to the public. Join us at the MCC Culinary Arts Center for luncheons and dinners featuring a full-course menu of tantalizing, classic dishes. While our student “chefs -in-training” will wow you with their culinary skills, our wait staff of culinary arts and hospitality students will provide you with superior table service. We invite you to join our students as they learn and you enjoy a relaxing and delicious meal.
Reservations for Open Kitchen Meals
Reservations will be accepted starting February 12, 2019.
We are offering several opportunities to dine with us. Reservations are required for all meals. Please see the menus and dates below; additional information appears at the bottom of the page after the menus.
We are no longer able to accommodate beer, wine or spirits at Open Kitchen Meals and other non-Foundation sponsored on campus events. Thank you for your understanding and cooperation.
Open Kitchen Meal Reservation Information
Open Kitchen Luncheons
Luncheons begin at 12:00 p.m. and are $10 per person.
March 5, 2019
Classical French Onion Soup
Spinach Salad with Vinaigrette
Roast Pork Loin with Date and Gorgonzola Stuffing
Mashed Potatoes and Mixed Vegetables with Herbs
Assorted Cakes
March 27, 2019
Japanese and Korean selections from the International Foods class:
Tofu Miso Soup with Sweet Rolls with Red Bean Paste
Vegetable Spring Roll Green Mango Salad
Korean Fiery Beef (Bulgogi-style)
Vegetarian Option: Vegetable Tempura
Leafy Greens with Sesame Dressing
Japanese White Rice
Coconut Ice Cream with Exotic Fruit
April 16, 2019
Creamy Potato Leek Soup and Bread
Roasted Beet Salad with Gorgonzola
Trout Meuniere
Bulgar Pilaf with Lemon and Steamed Broccoli
House Mousse
May 1, 2019
French selections from the International Foods class:
Cream of Celeric Soup with Brioche
Fiddlehead Quiche, Watercress Salad with Sliced Strawberries and Spring Flowers
Coquilles St. Jacques
Vegetarian Option: Layered Ratatouille
Peas Braised with Lettuce and Onions, Mushroom Croquettes
Lemon Crepe Souffle
May 14, 2019
Please join us for Grazing Day as our students use their creativity to prepare a selection of items that will stimulate your taste buds. There are no reservations for this lunch. First come, first served and pay at the door. The cost per person is $8.00, payable at the door.
Open Kitchen Dinners
Dinners begin at 7:00 p.m. and are $15 per person.
February 19, 2019
Cream of Broccoli Soup with Bread
Garden Salad
London Broil with Fruit Salsa
Oven Roasted Root Vegetables and Baked Potato
Bread Pudding
March 5, 2019
Classical French Onion Soup
Spinach Salad with Vinaigrette
Roast Pork Loin with Date and Gorgonzola Stuffing
Mashed Potatoes and Mixed Vegetables with Herbs
Assorted Cakes
March 26, 2019
Southwestern Corn and Tomato Soup with Bread
Goat Cheese and Walnut Salad
Pan-Smoked Salmon Filet
Rice Pilaf and Orange-Scented Spinach
Carrot Cake
April 3, 2019
Selections from the Buffet Catering Class
Guests will be able to vote for the best-prepared appetizer:
Crab Studded Mushrooms
Beef Carpaccio over Capers and Arugula with an Olive Oil Drizzle
Smoked Gouda and Potato Mousse Flauta
Fried Deviled Eggs with Jalapeno Garlic Hot Sauce
Egg Drop Soup with Fried Wonton Crisps
Mixed Green Salad with Herb Garlic Bread
Hanger Steak Beef Wellington with Green Peppercorn Sauce
Creamy Buttered Potato Puree
Citrus Roasted Asparagus with Hawaiian Red Sea Salt and Olive Oil
Red Velvet Cupcakes with Sea Salt Caramel Cream Cheese Frosting
April 16, 2019
Creamy Potato Leek Soup and Bread
Roasted Beet Salad with Gorgonzola
Trout Meuniere
Bulgar Pilaf with Lemon and Steamed Broccoli
House Mousse
Make Your Reservations
Reservations will be accepted starting February 12, 2019
Menus are subject to change.
Guests should be aware that meal service is an educational exercise and not a real restaurant situation; as such, the culinary art’s department does not have the capability of providing “take out” or “doggy bags.”
Reservations must be paid in full at least two weeks in advance of the meal; payment is required at the time of the reservation. For credit card payments, please call 860-512-3648; for cash or check payments, please visit the Bursar’s office, Monday–Thursday, 8:30 a.m.–3:30 p.m.
For additional information, please call 860-512-3648.