The final two meals of the Fine Dining Series, prepared and served by the students of Rend Lake College's Culinary Arts program, are coming to you later this month.
"A Season in Spain" is set for 6 p.m. Friday, March 19. This array of true Spanish flavors kicks off with four offerings of tapas (which can be any small food served with your drink; in this case, an assortment of meat and cheeses). For the entrée, diners can choose between swordfish with saffron sauce with sides or rice pilaf and pan-fried asparagus, or Spanish veal with sides of spicy potatoes and garlic green beans. For dessert, enjoy natillas, a richer, cinnamon-flavored version of egg custard.
"A Taste of Tuscany" will be held at 6 p.m. Friday, March 26. This tantalizing three-course Italian meal begins with diners' choice of a classic Mediterranean-style Tuscan white bean soup (ribollita) or panzanella insalata (salad) with a mixture of tomato, onion and basil and a balsamic vinaigrette. Each table will feature fresh semolina bread with basil garlic butter, and fresh vegetables for dipping in homemade pesto.
The entrée will be a choice of center-cut pork chops stuffed with sun-dried tomatoes, spinach and goat cheese, served with a side of gnocchi pasta with vegetables; or seafood lasagna made with lobster, crab and shrimp in an alfredo sauce. Finish this authentic Tuscan feast with a choice of espresso granita, a slushy ice dessert made from espresso and served with a hazelnut biscotti; or a cup of spumoni, an Italian ice cream made up of layers of pistachio, chocolate and cherry.
Both dinners 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 Summer Braden at (618) 437-5321, Ext. 1261.