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Bill of
Fare Culinary Arts
From the Kitchen of South Seattle Community College
Summer Quarter 2008
Students training with Part-Time Instructor
Karolyn Antonini on Deli Operations
Michael Ryan, Dean
The Deli (206) 768-6753
of Hospitality and Service Occupations
Deli Hours 10:45 a.m. To 1:00 p.m.
Your SSCC Deli offers fresh made sandwiches to
Michael comes to South with 17 years order. Gourmet Panini Sandwiches, specials
hospitality experience with a number of hotel change daily; there is a great selection of Deli
companies which offered a wide range of salads, maybe a classic favorite or a fun
service levels. He is well versed with all seasonal salad. Items produced daily by the
aspects of Operations, Food and Beverage and Culinary Arts Students. Items available might
Retail outlets. He is also familiar with the include fresh made Mozzarella & Cheddar
Seattle Community College District and Cheeses. In house made Maple or Cracked Pepper
earned an AA Degree from Seattle Central Bacon. Delish Smoked Salmon, Beef Brisket and
before going on to the University of Herb Roasted Whole Chickens. Pate, Terrines,
Galantines Too! For a quick trip through the “Grab
Washington for a BA Degree. He also earned
n Go” section offers great sandwiches, salads, and
an AAS Degree in Marine Carpentry from other variety items for your convenience .
Seattle Central. Michael is looking forward to
taking leadership of this multi-faceted division
consisting of both instructional and James
operational responsibilities. Michael believes Teeples
Student
by working with the instructors and staff lead work-
within the division in a collaborative manner, ing with
they will in turn work effectively with the students in
students, staff and community members to sauté
meet everyone's needs.
Bill of Fare
CULINARY ARTS www.chefschool.com
Teas donated by Alia Pirzada owner
Summer Quarter 2008 Of August Moon Teahouse. This
SPECIAL EVENT SALES teas are all excellent examples of
Pre-Paid Reservations required. their type or uniquely distinctive in
ALL ORDERS BY PHONE ONLY Their own way. August Moon is a
206-764-7952 great place to go for Lunch.
Phone 206-842-1883
Connoisseur Luncheon Reservations
augmoontea@gmail.com
Start June 2, 2008
8:00 a.m. - 11:00 a.m. High Teas
$21.95 each $16.95
per person
11:00 & 12:00 seating
Connoisseur Luncheons July 18 and August 1, 2008
Summer Quarter 2008
High Tea - Our lunchtime version of High Tea is
June 26 & 27 held in the elegant Alhadeff Grill and offers a
variety of premium teas, scones, tea
Cantalope-Champange Soup sandwiches, soups and selections from
With Basil Floating Islands a delightful assortment of tarts and pastries
Confit of Salmon on Marinated Slaw Reservations start
June 2, 2008
Lime Cheese Cake Phone (206) 764-7952
(Special Event Line)
July 10 & 11 8:00 a.m. - 11:00 a.m.
Navajo Fry Bread with Avocado Salsa
A History of High Tea
Sugar/Chili Cured Beef Tenderloin Prior to the introduction of tea into Britain, the English had two
main meals, breakfast and dinner. Breakfast was ale, bread, and
Tarte Tatin beef. During the middle of the eighteenth century, dinner for the
upper and middle classes had shifted from noontime to an evening
July 24 & 25 meal that was served at a fashionably late hour. Dinner was a long,
massive meal at the end of the day. Anna, the Duchess of Bedford
Cold Smoked Beef Carpaccio (1788-1861) is credited as the creator of teatime. Because the noon
meal had become skimpier, the Duchess suffered from "a sinking
Poached Breast of Chicken with feeling" at about four o'clock in the afternoon. At first the Duchess
Sweet Pepper Mousse had her servants sneak her a pot of tea and a few breadstuffs.
Adopting the European tea service format, she invited friends to
And Six Vegetables
join her for an additional afternoon meal at five o'clock in her
rooms at Belvoir Castle. The menu centered around small cakes,
Tiramisu bread and butter sandwiches, assorted sweets, and, of course, tea.
This summer practice proved so popular, the Duchess continued it
when she returned to London, sending cards to her friends asking
August 7 & 8 them to join her for "tea and a walking the fields." The practice of
inviting friends to come for tea in the afternoon was quickly picked
“Sparky’s Famous” Crab Cakes up by other social hostesses. During the second half of the Victo-
rian Period, known as the Industrial Revolution, working families
Tea Rubbed Pork Loin with Onion Jam would return home tired and exhausted. The table would be set
with any manner of meats, bread, butter, pickles, cheese and of
Napoleon Cake course tea. None of the dainty finger sandwiches, scones and pas-
tries of afternoon tea would have been on the menu. Because it
was eaten at a high, dining table rather than the low tea tables, it
Luncheons include one serving of wine was termed "high" tea.
with entrée.
Bill of Fare
CULINARY ARTS www.chefschool.com
Dining Room Services
Reservations for small parties are not
required for either Café Alki or the Alhadeff Grill.
However, reservations are required for groups of
Chef James Best 20 or more. To verify that the dining rooms are
open or make group reservations please call the
reservation line 206-764-5817.
A special thank you to Mrs. Cynthia Houot for the
donation of china teapots and cups to the Alhadeff Grill
Web-site worth noting for home décor
Originally from Kalispell, Montana, Chef Best got
his start in culinary arts on the Gulf coast in
Corpus Christi, Texas. There in a private club he
learned French-Continental style with a Creole
southern twist. Then he was on to the top French-
Continental restaurant in Harvard Square,
Cambridge Massachusetts. There he developed
his, sauté and sauce skills, then back to his
homeland of the Rocky Mountains cooking in high
class resorts like Deer Valley and Snowbird’s Cliff
Lodge. Spending some time in the Bay Area, Chef
Best had the opportunity to work with music
composer Bill Graham’s chef at what was rated the
best new restaurant in the Bay Area. Guided by
his Italian mentor Melina Varchetta he was the
original chef at “Mamma Melina Ristorante
Italiano”, “Leo Melina Ristorante di Mare” and then
later and more recently “Barolo”. While at Sun
Mountain Lodge he regained 4 Diamond status
and received the DiRona Award. Chef Best is very
excited to be here at the college to work with the
community and to share his knowledge with the
next generation of chefs.
Culinary Arts,
Culinary Art students are in class from 7:00 a.m.—1:40 p.m. every
day, they also take additional afternoon Academic Classes each
quarter.
August Moon Winslow’s Asian Style Teahouse located
at 123 Bjune Drive (at Madison ) in the Seabreeze
Students in the big Complex donated the wonderful teas used at the Spring
kitchen working Quarter High Teas.
on soups and Alia Pirzada, a tea-taster & importer with over 18 years experience
sauces. in tea. She has traveled throughout Asia to source exquisite teas.
Northwest Wine Academy news
The Wine Program is opening a couple
hours daily for wine sales.
Northwest Wine Academy is currently registering
for Summer Quarter 2008
Bill of Fare
CULINARY ARTS www.chefschool.com
Regular Lunch Service Private Banquets & Special Arrangements:
Banquets and Special Events;
Summer Quarter 2007 June 24, 2008 (206) 768-6613
The JMB Campus Center is available to civic
Days of groups and public agencies for banquets,
Time meetings, conferences, and special events, such
Week
as, wedding receptions, dances, family reunions,
Food Court Mon. – Thurs. 6:30 a.m. – 7:00 p.m. and class reunions. For inquiries call
Food Court Friday 6:30 a.m. – 2:00 p.m. Mr. Robert Sullivan (206) 768-6613.
Bernie’s Mon. – Thurs. 7:30 a.m. – 4:00 p.m.
Pastry Shop Friday 7:30 a.m.— 2:00p.m.
Alhadeff Grill Mon. – Friday 11:00 a.m. – 1:00 p.m.
Café Alki Mon. – Friday 11:00 a.m. – 1:00 p.m.
Bernie and Dining Rooms are Closed:
Independence Day July 4, 2008 Bernie Pastry Shop (2060 764-5828
Quarter Break Be sure to stop by Bernie’s to pick up
August 14, - September 23, 2008 wonderful treats for Mothers day.
Alhadeff Grill is closed to regular For special orders please call the Pastry Lab
service during Connoisseur Luncheons and directly (206) 764-5818.
Lunch Time High Teas
Culinary Arts Department
South Seattle Community College
A member of the Seattle Community College District
6000 16th Avenue SW
Seattle WA 98106-1499
(206) 764-5344
South Seattle Community College’s
Culinary Arts Program is proud to be
accredited by the American Culinary
Federation
