Dining at the Culinary Arts Center

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 4, 2022

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.

BYOB services are available in our Open Kitchen meals to assist our students with hand on training in beverage service.

COVID-19 Protocols
Open Kitchen Meal Reservation Information
Dining FAQs


Gourmet Dinner

Join us for a seven-course Eastern European gourmet tasting menu with select wines for each course.
April 27, 2022, 6 p.m., Culinary Arts Center
$125 per person; seating is limited.
Purchase tickets at http://weblink.donorperfect.com/GourmetDinner

Proceeds will benefit the Culinary Arts and Hospitality Management programs and the MCC Foundation. 

For more information, email Associate Professor Ricardo Aragon at raragon@manchestercc.edu.

Amuse Bouche Trio:
Honey Beer Pork on Rye Croustades
Hungarian Paprika Sausage with Potato Griddle Cakes
Potato Cheese Pierogi
Soup: Wild Mushroom Bisque
Seafood: Seared Lemon Garlic Salmon served with Celeriac Apple and Fennel Slaw
Ice: Mixed Berry Kissel Ice
Beef: Braised Short Rib Steak served with Goulash Sauce and Parsnip Puree
Salad: Golden and Ruby Beets, Farmers Cheese, Quail Eggs and Micro Greens
Dessert: Paczki Fritter filled with Plum Compote, Frozen Vanilla Bean Custard, Dark Chocolate Plaque

MCC Foundation, Inc is a 501(c)3 non-profit organization. The amount of the contribution that is deductible for federal income tax purposes is limited to the amount contributed, reduced by the value of any goods or services provided. Accordingly, $95 of each ticket purchased is eligible for an income tax deduction


Open Kitchen Luncheons

Luncheons begin at 12:00 p.m. and are $15 per person.

February 16,  2022 – Valentine’s Day Plated Luncheon  Buffet Catering Class – SOLD OUT
Assorted Hors d’oeuvres

Salad: Kale and Baby Greens mixed with Strawberries and Chèvre and served with a Citrus Poppy Vinaigrette
Choice of Entrées:
Chicken Valentino stuffed with Peppers, Spinach and Cheddar Cheese served with a Sundried Tomato Cream Sauce
or
Portobella Chickpea Napoleon
Dessert: Red Velvet Lava Cake with Cherry Whipped Cream

February 22, 2022 – Advanced Food Preparation Class – SOLD OUT
Soup: Cream of Tomato and Basil Soup
Salad: Spinach Salad
Entrée: Pork Chops stuffed with Dates and Gorgonzola served with Roasted Potatoes and Red Cabbage
Dessert: Carrot Nut Cake with Cream Cheese Frosting

March 8, 2022 – Advanced Food Preparation Class – SOLD OUT
Soup: Butternut Squash Soup
Salad:  Roasted Beet Salad with Gorgonzola served with a Vinaigrette
Entrée:  Chicken Marsala served with Potato Au Gratin and Mixed Vegetables with Herbs
Dessert:  Devil’s Food Cake served with a Chocolate Buttercream

March 29 – Advanced Food Preparations Class – SOLD OUT
Soup: New England Clam Chowder
Salad: Traditional Greek Salad
Entrée: Baked Salmon with a Compound Butter served with Zucchini Sautee Provençale and Duchess Potatoes
Dessert: Yellow Butter Cake served with Fresh Berries

April 6, 2022 – Spring Welcome  Buffet Catering Class – SOLD OUT
Assorted Hors d’oeuvres
Selection of Salads:
Spinach and Orange Salad garnished with Candied Pecans and served with a Honey Citrus Vinaigrette
Mediterranean Cucumber, Tomato and Quinoa Salad
Tri-color Baby Potato and Baby Salad
Selection of Entrées:
Seafood Medley Pasta
Chicken Saltimbocca
Boneless Pork Chop stuffed with Gorgonzola, Rosemary, Dates and Spinach
Dessert: Assorted Cupcakes

April 12, 2022 Advanced Food Preparation Class – SOLD OUT
Soup: French Onion Soup
Salad: Tomato and Avocado Salad served with a Herb Vinaigrette
Entrée: Marinated London Broil served with Oven Roasted Potatoes and Mixed Vegetables
Dessert: Chocolate Mousse

April 20, 2022 April Delight Buffet Catering Plated Luncheon – SOLD OUT
Assorted Hors d”oeuvres
Salad: Arugula served with Cucumber, Walnut and Chèvre served with a Honey Mustard Vinaigrette
Choice of Entrées:
Seed-encrusted Roasted Salmon with a Citrus Beurre Blanc and served with Couscous Primavera
or
Vegetable Risotto
Dessert: Fresh Berry Fruit Tart

Open Kitchen Dinners

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

March 30,2022 – Latin American Meal International Class – SOLD OUT
Salad: Avocado Quinoa Salad served with a Beef Empanada
Choice of Entrées:
Braised Duck with Cilantro Rice and Salsa Criolla (Arroz con Pato)
or
Cauliflower Taquitos served with Queso Fresco
Dessert: Tres Leches Cake

April 13, 2022 – Chinese Meal International Class – SOLD OUT
Appetizer: Shrimp Spring Roll served with a Cucumber Salad
Soup: Chinese Velvet Corn Soup
Choice of Entrées:
Soy Ginger Salmon served with Vegetable Lo Mein
or
Crispy Soy Ginger Tofu served with Vegetable Lo Mein
Dessert: Eight-Treasure Rice Pudding

May 4, 2022 – French Meal International Class – SOLD OUT
Appetizer: Spinach and Artichoke Quiche served with a Candied Beet Salad
Soup: Cold Spring Pea Watercress Soup
Choice of Entrées:
Pork Normande served with Glazed Carrots and Potato Gratin
or
Oven-roasted Ratatouille  served with Glazed Carrots with Potato Gratin
Dessert: Crepes served with Nutella and Berries

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, 9:00 a.m.–3:30 p.m.

For additional information, please call 860-512-3648.