A Culinary Celebration: Dinner with the students of Hospitality

250 Cleveland Avenue,Columbus OH 43215

24 February, 2022

Description

Join Chef Adam Hagar and the graduating class of the Restaurant Foodservice Management and Nutrition and Dietetic majors for a.... Join Chef Adam Hagar and the graduating class of the Restaurant Foodservice Management and Nutrition and Dietetic majors for a night out! This special event commemorates the accomplishments of the students. For their final class, the students will create, cook and serve guests a four-course menu, showcasing the culinary skills they have mastered during their studies at the Columbus State School of Hospitality Management and Culinary Arts. This special student-led dinner will be set in Mitchell Hall’s Heidelberg Mixology lab overlooking scenic downtown Columbus. Your meal will consist of two options each for soup, salad, and entree, a dessert, and your choice of our house red or white wine from our very own Degrees restaurant. Menu development is still in progress and will be available in the next few weeks. Three seatings, at 6, 6:30 and 7 p.m., are available. Seating is limited. Reserve your spot today! February 24, 2022 Menu Choose from the following Soups French Onion Soup: Caramelized onion, dark veal broth, French bread and Brûlée provolone cheese, chives Butternut Squash Bisque: Roasted curry butternut squash, crème fraiche Salads Caesar SaladRomaine lettuce, Parmigiano-Reggiano, garlic croutons, Caesar dressingBaby Greens SaladSpring and arugula leaves, strawberry slices, mandarin orange slices, blueberries, almond slivers, brie wedge, honey balsamic vinaigrette Entrees Pierogi & Kielbasa Sausage SkewersCheddar pierogi, sauerkraut, grilled vegetablesLemon Rosemary Chicken BreastGrilled chicken breast, roasted asparagus, hollandaise sauce, roasted red potatoes Dessert Macaron TrioChocolate ganache, raspberry, pistachio Hayes Ranch Wines Red Blend: a blend of Cabernet Sauvignon, Petite Sirah and Barbera with flavors of blackberry, black cherry and plum. Chardonnay: vanilla and brown sugar aromas with hints of oak and cinnamon-kissed green apple Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Items may contain nuts, soy, or wheat. Please advise your server if you have any allergies March 3, 2022 Menu Choose from the following Soups Tomato Basil Bright and light bisque finished with basil oil and fresh basil leaves Potato Leek Hearty potato purée topped with cracked black pepper and fresh herb mix Salads Caprese Salad Harlem tomatoes and fresh mozzarella with basil leaves, cracked black pepper, balsamic reduction, and basil oil Ribbon Salad Peppery arugula, pickled red beets, rainbow carrots, candied pecans, and shaved manchego finished with orange vinaigrette Entrees Chicken Marsala Grilled chicken smothered in a white wine mushroom sauce. Served with a brussels sprout, rutabaga, and parsnip and rosemary thyme hash Grilled Pork Chop Mushroom and thyme polenta, grilled asparagus, and spicy tomato jam Dessert Lemon Meringue Tart Rich lemon curd and Italian meringue served in a crumbly pie crust Hayes Ranch Wines Red Blend: a blend of Cabernet Sauvignon, Petite Sirah and Barbera with flavors of blackberry, black cherry and plum. Chardonnay: vanilla and brown sugar aromas with hints of oak and cinnamon-kissed green apple Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Items may contain nuts, soy, or wheat. Please advise your server if you have any allergies March 10, 2022 Menu Choose from the following VEGAN MENU Soups Coconut Carrot soup Rich and creamy with hints of lemongrass and ginger Chef’s Mushroom Miso Soup Chef’s selected fresh mushrooms with bok choy, wakame, and lotus root in an elegant miso broth Salads Quinoa Salad Comforting and refreshing quinoa-based salad with carrot ribbons, kale, edamame, red onions, and pomegranate arils, with a blood orange balsamic vinaigrette Yellow Beet, Cranberry and Walnut Salad Arugula and yellow beets with dried cranberries, toasted walnuts, Violife Just Like Feta, and served with a maple vinaigrette Entrees Vegan Red Panda Roll & Nigiri One roll with lychee, red pepper, and tofu, coupled with two shitake nigiri and two papaya nigiri Hearts of Palm Platter Calamari, crab cakes, and ceviche – all vegan with hearts of palm, served with a gourmet vegan cocktail sauce and a lemon-caper aioli Dessert Chocolate Coconut Mousse Silky-smooth chocolate mousse filled with a sweet raspberry coulis with shredded coconut and an avocado crème Hayes Ranch Wines Red Blend: a blend of Cabernet Sauvignon, Petite Sirah and Barbera with flavors of blackberry, black cherry and plum. Chardonnay: vanilla and brown sugar aromas with hints of oak and cinnamon-kissed green apple Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Items may contain nuts, soy, or wheat. Please advise your server if you have any allergies