Thursday, April 28, 2016

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



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