Hospitality Luncheons

Regnier Family Dining Room 

Presented by the Senior Hospitality Management Students 

Johnson County Community College 

We enjoyed a three course meal created by students in Chef Edward Adel's Food Management course. In this course students learn about and participate in every aspect of restaurant management including menu planning, food preparation, and service.

A VISIT TO NORTHERN ITALY

FIRST COURSE

Caprese Salad

Cherry tomatoes dressed with whit Balsamic vinaigrette, crips artisan lettuce mix of red escarole, baby red chicory and baby romaine, Buffalo mozzarella, fresh basil and Parmesan crouton

or

Rigatoni pasta tossed in a basil tomato sugo

Ricotta crumbles, chiffonade spinach, Parmesan crip

SECOND COURSE

Lamb Osso Buco

Braised lamb served with artichoke risotto, sautéed asparagus and Portobello mushrooms 

THIRD COURSE

Lemon Tart

Lemon and mixed berry fruit tart with apricot glaze, toasted almonds and Chantilly cream

BREAD

Sea salt focacia bread with rosemary olive oil

http://www.jccc.edu/foundation/

913.469.3835