"A Night of Northeastern Cuisine," filled with hearty, savory dishes and top-tier service, kicks off this year's Fine Dining Series at Rend Lake College.
Professionally prepared and served by students in RLC's renowned Culinary Arts program, this elegant dining experience will be held at 6 p.m. on two nights: Thursday, March 3, and Friday, March 4.
The chefs will bring guests a creative dinner consisting of fresh food and fresh ingredients indigenous to the Northeast. The meal starts with your choice of hearty New England Clam Chowder or a refreshing Mesclun salad as an appetizer.
As an added delight, warm Parker House Rolls and maple butter will be served at every table. The recipe for these famous rolls was taken directly from the Parker House Hotel in Boston.
Diners can choose from two hearty Northeastern entrées: roasted pork tenderloin with apple and sage, served with broccolini and a roasted potato medley; or pan-seared scallops served with broccolini and wild rice pilaf.
There is no better way to finish off this amazing meal than with the luscious dessert this culinary team has dreamed up: Boston Cream Pie Cheesecake, a delightful combination of both namesakes.
The dinner will be held in the Private Dining Room in the Student Center on the Rend Lake College campus in Ina. Dinners are $20 per person by reservation only. For reservations, call Jean Huie at (618) 437-5321, Ext. 1247, or send her an email.
Three more dinners will be offered in this year's series, each with a distinctive menu. They are: Southern Style, March 10 & 11 (Blackened Catfish or Stuffed Pork Chops);Tastes of the Midwest, March 24 & 25 (Braised Short Ribs or Cedar-Plank Great Lakes Whitefish); and Taste of the Pacific Coast, March 31 & April 1 (Grilled Salmon or Applewood-Smoked Pork).