Two teams of students from the Food & Nutrition program planned, prepared, and served a three-course meal to judges for their Bridge Day.
The 3-Course menu plans included: A Christmas Banquet that started with an appetizer of a Merry Berry Salad with Homemade French bread followed by the Main Entree of stuffed ‘ducken’, mashed potatoes, organic butternut squash, and beet puree and the choice of duck and/or chicken gravy. The final dessert was a baked Merry Berry baked Cheesecake.
The second 3-Course menu plan was an Italian Feast with Freshly made Bruschetta on Homemade French Bread to start, followed by a Homemade pasta served with a homemade Chicken Alfredo and fresh Italian Salad. This meal ended with Zuppa Inglese which is a delicious Italian trifle.
This experience provided students to focus on the various aspects of food preparation as everything was from scratch to proper foodservice and final clean up. The teams were thankful for our authentic judges who added that element of competition and feedback to complete this project!