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Culinary Arts Bill of Fare - South Seattle Community College

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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

				
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