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 September10, 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.
October 4, 2019
Puree of Spring Vegetable Soup
Tomato and Avocado Salad with Herb Vinaigrette
Fresh Baked Bread
Sauteed Breast of Chicken with Mushroom Sauce
Medley of Vegetables
Roasted Parsley Potatoes
Dessert
October 8, 2019 (Greek Selections from International Foods)
Lentil Soup
Lavosh Crackers served with Assorted Olives
Greek Salad served with a Vinaigrette
Baked Lemon Cod served with Orzo Pilaf with Grilled Squash
Loukoumades (Fried Donuts) served with Honey and Walnuts
October 18, 2019
Cream of Broccoli Soup
Fresh Baked Bread
Spinach Salad with Cooked Dressing
Pork Chops stuffed with Dates and Gorgonzola
Braised Red Cabbage
Potato Puree
Dessert
November 1, 2019
Puree of Vegetable Soup
Fresh Baked Bread
Goat Cheese and Walnut Salad
Baked Salmon Filet with Zucchini Sauteed Provencal
Glazed Sweat Potatoes
Dessert
November 12, 2019 (Chinese Selection from International Foods)
Egg Drop Soup with Wonton Crisp
Pork Pot Stickers served with Pickled Bean Sprouts
Chinese Steamed Bread
Hot Bean Thread Noodles with Shredded Pork with Assorted Vegetables
Vegan Kung Pao Tofu with Assorted Vegetables
Crispy Banana Fritter with Mango Ice Cream
December 6, 2019
Cream of Tomato Soup
Greek Salad
Fresh Baked Bread
Glazed Ham with Cider Sauce
Fennel and Coriander Sweet Potatoes
Succotash
Dessert
Open Kitchen Dinners
Dinners begin at 7:00 p.m. and are $15 per person.
September 25, 2019
Brunch for Dinner Menu
Selections from the Buffet Catering Class
Canape Station
Potato Pancakes served with Smoke Salmon and a Dill Cream
Popcorn Chicken and Waffles
Spicy Gazpacho and Shrimp Shooters
Breakfast Station
Eggs Florentine with Roasted Tomatoes and Jalapeno Hollandaise
Bacon and Potato Leek Tart
Strawberry Stuffed French Toast
Sushi Station
Dynamite Roll, California Roll, Philadelphia Tuna Roll, Mango Coconut Roll
Carving and Mac-n-Cheese Station
Applewood Smoked Turkey with Honey Orange Cranberry Chutney
Braised Brisket with Bourbon Peach Glaze
Mac-n-Cheese Bar with Assorted Fixins
Dessert Station
Peanut Butter Squares
Pina Colada Macaroon
Key Lime Tartlet
October 9, 2019
Vegan and Vegetarian Extravaganza
Selections from the Buffet Catering Class
Soups
Roasted Butternut Squash
Three Bean Chili
Kale Soup with Mushrooms and Garlic
Assorted Breads
Grain Salads
Quinoa Salad with Sesame Soy Dressing
Barley Salad with Pomegranate Viniagrette
Mediterranean Farro Salad
Entrees
Stuffed Eggplant with Fennel and White Beans
Rainbow Raw Maine Taco Boats
Chickpea Pizza with Harrisa and Spinach
Greek Stuffed Tomatoes
Vegan Sliders
Dessert
Chia Coconut Pudding
Glazed Chocolate Avocado Cupcakes
Rosemary Sorbet
Chocolate Pecan Bars
Annual Gourmet Dinner
The MCC Culinary Arts and Hospitality Programs and the MCC Foundation will host the annual Gourmet Dinner with menu selections from Italy on December 4, 2019. Please continue to check the website for details including the menu selections and pricing.
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.