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 September 9, 2021
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 Luncheons
Luncheons begin at 12:00 p.m. and are $15 per person.
November 4, 2021 – Advanced Foods Class Take-Home Reheat Meal
Pick-up in Culinary Arts Center, 12 p.m.-1:30 p.m.
Soup – Cream of Tomato Soup
Salad – Garden Vegetable with House Vinaigrette
Entrée – Beef Bourguignon served with Parsnip and Leek Mashed Potatoes
Dessert – Vanilla and Chocolate Pudding
November 11, 2021 – Advanced Food Preparation Class
Soup – Broccoli Cheddar Soup
Salad– Roasted Beet and Gorgonzola
Entrée – Pan Seared Semi Boneless Breast of Chicken Bordelaise served with Sweet Potato Polenta Cakes
Dessert – Chocolate Cake
November 18, 2021 – Advanced Food Preparation Class
Soup – Butternut Squash Bisque
Salad -Spinach Salad
Entrée –Tangerine Marinated Duck Breast served with Risotto and Garlic Broccolini
Dessert – Apple Crisp served with Vanilla Ice Cream
December 2, 2021 – Advanced Food Preparation Class
Soup – New England Clam Chowder
Salad – Boston Bibb Salad served with a Walnut Vinaigrette and Blue Cheese
Entrée – Peppered Haddock served with Parsley Sauce and Garlic Mashed Potatoes and Asparagus
Dessert – Vanilla Cake
Open Kitchen Dinners
Dinners begin at 7 p.m. and are $15 per person.
October 27, 2021 -Buffet Catering Class
DIA DE LOS MUERTOS (DAY OF THE DEAD) PLATED DINNER
Appetizer– Smoked Dry Pasilla stuffed with Chevre, Stilton, Roasted Walnuts drizzled with Olive Oil and Honey
Entrée – Pork Tenderloin with Mole Negro served with tender Hominy and Onion Stewed Mushrooms
Dessert– Decorated Shortbread Skulls served with Molasses Candied Calabaza and Crème Anglaise
November 10, 2021-Buffet Catering Class
HARVEST DINNER BUFFET
Salad – Composed Salad of Wild Rice with Raisins and Feta served with Curried Roasted Butternut Squash, Cauliflower, Citrus Eggplant and Chickpeas
Entrées – Cider Braised Pork Loin with Apple Glaze
Airline Breast of Chicken with Roasted Garlic Clove Butter Sauce
Sides – Brown Sugar Roasted Acorn Squash, Seared and Braised Cabbage
Dessert – Pumpkin and Saffron Flan, Cream Puffs with Hazelnut Crème Filling
December 1, 2021-Buffet Catering Class
A Selection of Stationed Hors d’oeuvres
Poached Salmon Dill Vol-au-Vents
Scallop Ceviche Tostadas
Chipotle Chicken Teriyaki Skewers
Brie Fondue in A Bread Bite
BBQ Brisket Sliders
Falafel Croquettes with Zatziki
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.