A Culinary Celebration: Dinner with the students of Hospitality

250 Cleveland Avenue,Columbus OH 43215

10 March, 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, Coconut Carrot soup or Mushroom Miso Soup, Quinoa Salad or Yellow Beet, Cranberry, and Walnut Salad), with entree Vegan Red Panda Roll & Nigiria or Hearts of Palm platter. Our featured dessert is a delicious Chocolate Coconut Mousse. Dinner is served with your choice of our house red or white wine from our very own Degrees restaurant. Three seatings available, at 6, 6:30 and 7 p.m., are available. Seating is limited. Reserve your spot today! 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