Dining at the Culinary Arts Center

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!

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 7,  2020.

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

Dining FAQs


Open Kitchen Luncheons

Luncheons begin at 12:00 p.m. and are $10 per person.

April 1, 2020 – International Foods Class:  Greece and Turkey

Soup – Soupa Avoglemono (Egg and Lemon Soup)
Appetizer – Baba Ghannouj with Hummus and Pita
Salad – Avocado, Orange and Almond Salad
Entree – Moussake with Lamb in Bechamel Sauce with Potato Polpettes with Grilled Tomato
Dessert – Baklava

April 14, 2020 – Advanced Food Prep Class

Soup  – Cream of Broccoli served with Freshly Baked Bread
Salad – Spinach Salad with Warm Dressing
Entree – Pork Loin stuffed with Date and Gorgonzola Stuffing, served with Braised Red Cabbage and Mashed Potatoes
Dessert – Chocolate Cake with Buttercream Frosting

April 15, 2020 – International Foods Class: Spain and Portugal

Soup – Gazpacho Shooter
Appetizer – Mussels with Chorizo and Tomatoes and Grilled Bread
Entree – Braised Short Ribs with Garlic served with Spinach and Potato and Onion Omelet
Dessert – Portuguese Baked Caramel Custard

April 29, 2020 – International Foods Class: Germany

Soup – Sauerkraut Creme Soup
Appetizer – Onion Tart
Entree – Roasted Duck served with Apple Dressing served with Spaetzle and Sweet and Sour Green Beans

Open Kitchen Dinners

Dinners begin at  7 p.m. and are  $15 per person.

February 25, 2020 – Buffet Catering Class: Fat Tuesday Celebration with World Cuisine Sampling Station Menu

Asian Station
Roast Duck Lo Mein
Steam Leek and Pork Dumpling
Green Tea Custard Frozen Mochi

Italian Station
Parmesan Gnocchi
Smoked Caprese Salad
Limoncello Cupcake

Latin Station
Chipolte and Orange Pulled Pork Tacos with Accoutrements
Three Cheese and Avocado Quesadilla
Dulce de Leche Daiquiri

Cajun Station
Jambalaya
Blackened Shrimp Po’ Boys
Beignets with Assorted Fillings

March 2, 2020 – Advanced Food Prep

Soup – Southern Corn and Tomato Soup served with Warm Bread
Salad – Tomato and Avocado Salad with Herb Vinaigrette
Entree – Sauteed Boneless Breast of Chicken served with Mushroom Sauce, Mixed Vegetables and Parsley Potatoes
Dessert – Carrot Cake

March 9, 2020 – Advanced Food Prep Class

Soup – New England Clam Chowder with Warm Bread
Salad – Waldorf Salad
Entree – Panko-Crusted Cod served with Glazed Baby Carrots and Baked Potato
Dessert – Apple Crisp served with Vanilla Ice Cream

March 31, 2020 – Buffet Catering Class 

Hors d’Oeuvres

Prosciutto Asparagus with Black Pepper Aioli
Sundried Tomato and Provolone Bruschetta with Olive Oil and Balsamic Syrup
Shrimp Consomme Sipper with Basil Oil and Parmesan Tuille

Composed Salads
Caesar Salad Romano served with Olive Oil Croutons
Mediterranean Fusilli Salad
Antipasto Tomato Salad with Salami, Pepperoncini, Red Onion and Ciliegine Mozzarella

Entrees
Chicken Piccata served with Capers in a Citrus White Wine Sauce
Grilled Swordfish served with San Marzano Tomatoes, Garlic, Herbs and Olive Oil

Sides
Roasted Brussels Sprouts topped with Parmesan Bread Crumbs
Baby Red Bliss Potatoes served with Braised Garlic Cloves, Extra Virgin Olive Oil and Scallions

Dessert
Fig and Olive Focaccia Pudding served with Frangelico Whipped Cream

April 28, 2020 – Buffet Catering Class: Annual Grazing Day Dinner

Please join us for dinner or  – if you prefer – takeout, as our students use their creativity to prepare a selection of items that will stimulate your taste buds for this Annual Grazing Day meal.  The special cost of this meal will be $10.00,

May 4, 2020 – Advanced Food Prep

Soup – Minestrone served with Warm Bread
Salad – Roasted Beet Salad with Gorgonzola
Entree – Marinated London Broil served with Assorted Vegetables and Oven Roasted Potatoes
Dessert

Make Your Reservations

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.