Here’s a taste of our Summer lunch & dinner menus.
To view full menus, visit Kendall.edu/diningroom.
The Dining Room at Kendall College
CHICAGO, IL 60642
900 N. NORTH BRANCH ST.
This extraordinary working classroom provides hospitality management and
culinary arts students the opportunity to gain real-world experience in a LunCH
professionally-run, Zagat-rated fine-dining restaurant under the supervision
Housemade burrata mozzarella, spicy tomato gelee, olio verde, grilled crostini
of Kendall’s experienced faculty. This gives you the opportunity to taste the
homework of chefs-in-training before they become famous! Crispy shrimp, potato aioli, tomato preserves, chilled horseradish consommé
From food critics to your average Joe, The Dining Room at Kendall College Pan browned sea scallop, rolled pork belly, mustard beurre blanc,
receives rave reviews. gooseberry mostarda, Anson Mills toasted farro, hazelnut
“While tablecloths, spotless tableware and wine glasses, impeccable service, a
view of the city skyline and, best of all, excellent food, and it’s all part of one of at Kendall College Grilled grassfed beef tenderloin, Cedar Grove raw milk cheddar
and macaroni gratin, warm mushroom and pancetta salad
Chicago’s most prestigious culinary schools.”
Warm peach bread pudding, vanilla bean custard, brown sugar syrup
-Pat Bruno, Chicago Sun-Times, 5/22/09
Bittersweet chocolate financier, malted chocolate gelato, marshmallow sauce
The Dining Room at Kendall College is committed to sustainability. We are
Meriguez sausage-filled chicken wings, rhubarb glaze, goat’s milk yogurt
the first restaurant within a culinary school to become a Certified Green
Restaurant by the Green Restaurant Association. The Dining Room sources Goat cheese ravioli, parmesan broth, Heirloom tomatoes, market peas
local food, composts, recycles and practices energy conservation. We also
Smoked pork chop, cherry barbeque, goat jack grits, sweet onion preserve
operate our own sustainable garden where students grow and harvest
produce for use in the restaurant. Poached wild salmon, fresh cucumber salad, crème fraiche, Thai basil
Macerated market berries, rosemary angel food cake, black pepper fool
Dates & Hours Coffee toffee sundae, caramel, hot fudge, whipped cream
Lunch July 15-28, August 2-13, August 18-September 1, September 7-20
Monday thru Friday 12:00 pm – 1:30 pm
Dinner July 16-August 14 and August 20–September 18
Tuesday thru Friday 6:00 pm – 7:30 pm PRix fixe
Saturday 6:00 pm – 8:00 pm Choose any first course, main course and dessert
Lunch $18 (Monday – Friday)
900 N. North BraNch Street • chicago, iL 60642 Dinner $29 (Tuesday – Thursday)
312.752.2328 • keNdaLL.edu/diNiNgroom Prices do not include beverages, tax or gratuity
Grand Buffet Luncheons Mexican Chef Series at Kendall College Spice up Your Life
Garde Manger is considered one of the most demanding and artistic Kendall College is pleased to celebrate the diversity and gastronomy of Mexico’s Recreational Cooking Classes
specialties of the culinary world. Kendall’s Advanced Garde Manger class great chefs and cuisines by participating with the Mexican Consulate’s Chicago
From homestyle comfort food to high-tech haute cuisine, there’s a cooking
invites you to sample their best efforts at The Grand Buffet. Celebration of the Mexican Bicentennial. Kendall’s “Ciclo de Cocina Mexicana en
class for every palate, wallet and talent. Our recreational cooking classes
Chicago 2010” will host prominent Mexican chefs every month through November
These buffet lunches are the final exam for the advanced classes. With each explore a wide range of topics and techniques. Here are a few of the classes
for a series of extraordinary dinners. This is a great opportunity to experience the
buffet featuring a different theme, every class offers guests an amazing and offered this Summer:
best of Mexico without leaving Chicago!
wide-ranging assortment of hors d’oeuvres, pates, mousses, terrines and
charcuterie along with hot entrees and an impressive variety of desserts. Monday, July 26 culinary Skills Boot camp (two-day class)
July 17 & 18 and August 21 & 22
Enjoy a delicious meal prepared by Executive Chef Alberto Pastrana and Chef
August 25 | September 16 Alejandrina Lopez, operations manager, of the Universidad del Valle de México Bread Baking 101
The total cost per person is $25, which includes an all-you-can-eat buffet, (UVM)-Glion in Cuernavaca. Chef Pastrana has been nationally recognized for his August 14
non-alcoholic beverages and tax (gratuity not included). contributions to Mexican gastronomy and has been a pastry instructor for the
Seatings at 12:00 and 12:30 pm. last 10 years, most recently at UVM. Chef Alejandrina Lopez’s impressive career
Sushi 101 (as featured in Today’s Chicago Woman May 2010 issue)
includes positions as a personal chef, food and beverage manager, corporate chef
and restaurateur. Sauces
Monday night Dining Series Monday, August 9
Due to an overwhelming response to our spring theme and banquets, we Aquiles Chavez is considered one of the best chefs in Mexico, having won many couples cooking - Dinner Date night
have decided to continue to explore the regional cuisines of Italy, Spain and awards and recognitions. He is chef/owner of Lo Cocina de Autor in Villahermosa, September 12
France, featuring all new menus! Tabasco, and hosts his own cooking show that is broadcast throughout Latin America.
culinary Skills Part 2: Meat
Detailed menus for each event can be viewed at kendall.edu/diningroom. September 18
Monday, August 30
Daniel Ovadia is chef/owner of Paxia San Angel and Paxia Santa Fe. Both To learn more call 312.752.2206 or email email@example.com.
August 2 Spain
restaurants are recognized in Mexico City for their contemporary Mexican cuisine
August 23 France
and have received numerous awards, including being named two of the best Looking for a unique venue to host an event? Kendall College is the
September 13 Italy
restaurants in Mexico City by the International Restaurant & Hotel Awards in 2008. perfect place to hold team builds, corporate meetings, social dinners
Dinners start at 7:00 pm; seating begins at 6:30 pm. Cost for each five-course dinner Dinners start at 7:00 pm; seating begins at 6:30 pm. Cost for each five-course dinner and holiday receptions. For more information contact 312.752.2196
is $38 per person (includes non-alcoholic beverages and sales tax, but does not include is $38 per person (includes non-alcoholic beverages and sales tax, but does not include or firstname.lastname@example.org.
gratuity). BYOB - no corkage fee. gratuity). BYOB - no corkage fee.
To make reservations call 312-752-2328. To make reservations call 312-752-2328.
now offering a full bar and wine list!
Join us in the Dining Room every Tuesday for half-price bottles of
wine and every Wednesday for $5 Martinis. Or you can still BYOB
with a corkage fee of $5/bottle at lunch, $10/bottle at dinner and To view the full class listing visit
no corkage fee at the Monday Night Dining Series. spiceup.kendall.edu