Culinary classes create affordable gourmet meals

The culinary program's student-run restaurants reopened for the first time this semester on Thursday, Oct. 9 at the Eastview Campus.

An impressive display of traditional French foods was on the menu for the opening. The program is headed by Chef Brian Hays, who teaches American Regional Cuisine, the class that puts on the lunch events for Le´ Bistrette, and Chef Brian McCormick who teaches International Cuisine, the class that puts on the dinners at Bistro 3158.

The theme this semester is simple, rustic, traditional bistro-style recipes. Students in the American and International classes run the restaurants as a lab. The restaurant will be open for lunch and dinner on select Thursdays through the end of November.

The French themed menu on opening night was created by Chef McCormick. All future menus will be designed by students based on culinary research they have done on different regions.

The cohesion from one dish to the next was attention catching. It felt like it was well-connected and thoughtfully planned out. The first course was ham covered in a light, creamy, white wine sauce and stuffed with sauteed mushrooms, whereas one of the entrees was a classic beef dish braised with Burgundy, and the mushrooms in that dish made it feel connected to the first.

The classroom-turned-dining room was also relaxed, with different colored table cloths and a courtyard entrance.

Besides the amazing food, the student involvement was impressive. In the small dining room, as many as six students in black slacks and blue button-down shirts hovered near the entrance. They watched the three tables in the restaurant and jumped at the chance to remove plates as soon as they emptied. The water glasses were never more than halfway finished.

At times, the sheer number of people waiting on one table felt a little overbearing, but this problem will likely fix itself as the restaurant gets busier and the students have less time to focus on each table.

Probably the most impressive thing about the program is the ingredients. The meat, whenever possible, is produced by the meat fabrication class, and the coffee is roasted and delivered the next day from right down the street. The ingredients are purchased weekly. They try to do everything possible on campus.

The portions were good, the food was fantastic, and the price was unbeatable at $19.25 per person for a four course meal with a drink. The Eastview Bistro 3158 is a great opportunity to try gourmet foods from all over the world for less then $20, while supporting the culinary program.