INA – Evenings of elegant dining at Rend Lake College are back once again this year and will kick off Thursday and Friday, March 6 and 7, with a Tex-Mex Dinner.
The meal will be served from 4:30 - 6:30 p.m. Thursday, March 6 and Friday, March 7 in the newly-renovated Student Center Dining Room, on the campus in Ina. Two seating times, 4:30 and 5:30, are available for reservation. Due to limited seating and service time, reservations are required and can be made by contacting Jean Huie at 618-437-5321, Ext. 1247.
The menu includes entree choices of a half-slab of BBQ Pork Spareribs or Texas-style smoked BBQ Beef Brisket. Choose two side items from Jicama cole slaw, honey-rum baked beans, sauteed corn Mexicaine and Tex-Mex rice. Dessert can either be banana quesadillas with caramel sauce or Texas grasshopper parfait. Every table will have jalapeno-cheddar cornbread brought to it.
This dining event will be packed with professionally prepared and professionally served cuisine that won’t break the pocketbook. For just $20 per person, guests will enjoy their choice of entree, sides and dessert. It will be a deliciously rare dining experience to those hunting for the finest cuisine in the area with an affordable price.
The students of Restaurant Operations and Dining Room Management at RLC will be whipping up a series of evening dining events that the public can really sink its teeth into. Each meal, tentatively scheduled for March 6 through April 11, will come with its own unique theme.
Restaurant Operations and Dining Room Management are second-year courses at RLC and are two of the final courses toward a degree from the Culinary Arts Program. The students in Restaurant Operations will prepare the meal and those in Dining Room Management will serve it. Through the evening of dining, students - under the experienced eyes of Culinary Arts Instructors Brian Kalata and Loughton Smith – gain valuable experience in an authentic, fine-dining environment.
Additional information about this release is available by contacting Kalata at 618-437-5321, Ext. 1332 or Smith at Ext. 1334.