The Bates Technical College’s Culinary Arts program will open its first ever student-run fine dining service June 16 at the downtown campus.
Roger Knapp, a culinary arts instructor at Bates, said the fine dining service will be one more level of training students need. He’s tweaking the menu, but entrees will include things like grilled sea scallops, stuffed lamb chops and wild salmon. Knapp described the menu as classic cuisine with a modern twist. A sample menu is included below.
"We’re making it like a real restaurant," he said. "Students will be out front, taking orders."
Students also will prepare menus, and the food. Table service will be offered, and food will be served a’ la carte. Expect the cost of a three-course meal to start around $12. The dining room has space for about 30 diners, with seatings continuously from 11 a.m.-12:30 p.m. Tuesday-Thursday.
Said Knapp, "It really gives the students a real experience of working in a restaurant. That’s something we haven’t done before." He said most students, by their second year of the culinary arts program, do find work in restaurants, at least on a part-time basis. He expects the fine dining service at the school to add one more level of front-line training for the students.
Knapp said instructors there have wanted to initiate a fine dining service for some years to help train students, but also because a fine dining service can be one component in helping secure accreditation by the American Culinary Federation. Accreditation is something Knapp and fellow administrators at Bates recently began to pursue. The school expects accreditation to take three years, and they are in the infancy stage of pursuing it, Knapp said.
Bates Culinary Arts Fine Dining Service
Where: Bates Technical College, 1101 S. Yakima Ave., Cascade Room (across from the cafeteria)
When: 11 a.m.-12:30 p.m. Tuesday, Wednesday, Thursday. First day of service is Tuesday, June 16.
Reservations are encouraged. Call 253-680-7247 or 253-680-7011
Here, then, a look at the sample menu:
The Dining Room
At Bates Technical College
Chevere stuffed Artichoke Provencal Sorrell Butter
Marinated Shrimp on salt block
Spring Lettuce Salad with Sweet Beets
Roasted Shallot Vingarette
Tomato with Fresh Mozzarella, Basil Oil
Caesar Salad Parmigianino
Soup D’ Jour
Grilled Sea Scallops Tomato Avocado Salsa Fraise
Watercress Lemon Butter Sauce
Stuffed Lamb Chop wild mushroom forcemeat, cashews
Braised Breast of Chicken Jardinière
Rosemary, Roasted Garlic Demi
Wild Salmon Noisettes
Ginger Peach Glaze
Sweet Onion Tart Strip Loin of Beef
Tomato Horseradish Emulsion
Selection of Beverages available from your server
Ask your serer for the Dessert Selections offered today (a choice of four desserts daily)