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 Wednesday, February 8, 2023
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.
Open Kitchen Meal Reservation Information
Dining FAQs
Open Kitchen Luncheons
Lunches begin at noon and are $18 per person
February 21, 2023-Advanced Food Prep Class
Soup: Cream of Tomato and Basil
Salad: Spinach Salad
Entrée: Pork Chop with a Date and Gorgonzola Dressing served with Braised Red Cabbage and Scalloped Potatoes
Dessert: Carrot Nut Cake with Cream Cheese Icing
**Rescheduled to March 21, 2023**
February 28, 2023-Buffet Catering Class Class
Appetizer: Shrimp and Cheese Empanada served with a Spicy Aioli
Soup: Chilled Crème of Potato garnished with Cilantro Queso Fresco and Roasted Pasilla Pepper Oil
Entrée: New York Strip Matambre served with a Chimichurri Sauce/Vegetarian Paella
Sides: Asparagus served with Lemon Olive Oil /Red Bliss Potato Salad garnished with Dill and Scallions
Dessert: Coconut Tres Leches Rocks Glass served with a Chocolate Cigarette
March 28, 2023-Advanced Food Prep Class
Soup: French Onion
Salad: Tomato and Avocado served with a Herb Vinaigrette Dressing
Entrée: London Broil served with Mixed Vegetables and Oven Roasted Potatoes
Dessert: Chocolate Mousse
April 4, 2023-Buffet Catering Class
Appetizer: Strawberry and Watercress Salad garnished with Walnuts and Chevre in a Balsamic Reduction
Soup: White Bean and Sweet Corn Gazpacho served with Crostini
Entrée: Roasted Miso Salmon/Farro Risotto with Mushroom and Braised Chard
Sides: Sesame Napa Stir Fry/Cranberry Shitake Israeli Couscous
Dessert: Warm Chocolate Cake
April 11, 2023-Advanced Food Prep Class
Soup: Puree of Spring Vegetable
Salad: Cobb
Entrée: Baked Salmon Filet served with Zucchini Provençale and Mashed Potatoes
Dessert: Yellow Butter Cake with a Vanilla Bean Icing
April 18, 2023-Buffet Catering Class
Appetizer: Coconut Shrimp Skewers served with a Mango Salsa
Soup: Callaloo and Chickpea with Ham Hock and Crispy Leeks
Entrée: Jerk Chicken Leg/Spicy Garbanzo Croquette with Cilantro Crème
Sides: Jamaican Rice and Peas/Bahamas Stew
Dessert: Guava and Cream Cheese Turnover with Grilled Pineapple Glaze
April 25, 2023-Advanced Food Prep
Soup: Butternut Squash
Salad: Roasted Beets served with Gorgonzola
Entrée: Sautéed Breast of Chicken with a Mushroom Sauce served with Mixed Vegetables and Potatoes au Gratin
Dessert: Devil’s Food Cake with Chocolate Butter Cream Icing
Open Kitchen Dinners
Dinners begin at 7 p.m. and are $18 per person.
February 22, 2023-International Foods Class-Greece/Morocco
Appetizer: Falafel garnished with Cilantro Dressing
Soup: Harira (hearty tomato and lentil soup with Moroccan inspired flavors and seasonings)
Choice of Entrées: Chicken and Apricot Tagine served with savory Couscous and Roasted Vegetables
Dessert: Phyllo Stuffed with Dates served with Citrus and Cream and topped with a Pistachio Brittle
March 8, 2023-International Foods Class-Italy
Soup: Tuscan Bean Soup served with a Prosciutto Crisp
Salad: Salad Caprese dressed with Basil Garlic Oil and Balsamic Glaze and garnished with a Parmigiana Crisp
Choice of Entrées: Tomaxelle (Italian Veal Roll) served with Butternut Squash Risotto and Broccolini
Dessert: Panna Cotta served with Fresh 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.
Questions? Email geninfobursar@manchestercc.edu or call 860-512-3640.
Wednesday, April 26, 2023 6pm-International Foods and Buffet Catering Classes-Gourmet Meal
Manchester Community College Culinary Arts and Hospitality Programs and MCC Foundation present the Japanese and Korean Gourmet Dinner.
Tickets are $125/person. Reserve online now; seating is limited. If you have questions contact TJ Arnold by email or call 860-512-2924.
Join us and enjoy a six-course Japanese and Korean dinner experience prepared by MCC’s talented culinary arts and hospitality students! Main course will be paired with selected wines.
Menu
Traditional Korean Banchan
Assortment of pickled vegetables and Korean inspired dishes
Cucumber Carrot Salad
Honey sesame ribbon cucumber and carrot salad accompanied with Asian pears and mung bean noodle crunch
Consommé-Inspired Ramen
A nest of chukamen noodles paired with quail eggs and a smoked scallop served with an East Asian spiced vegetable broth
Seared Sesame Tuna
Sliced rare tuna over a wasabi pea puree, taro root, parsnip, skoi koji mashed and topped tamari sesame baby arugula or vegetarian option: Glazed Oyster Mushrooms
Korean Braised Short Rib
Short ribs resting on a kimchi rice cake with roasted kabocha pumpkin and grilled bok choy or vegetarian option: Korean Grilled Eggplant
Green Tea Mousse Cake
Modern sponge cake layered with red bean mousse accompanied with a tuille cookie and sakura ice cream
All proceeds benefit MCC Hospitality students .