Get your taste buds out of the same old routine and stop by Rend Lake College this Thursday for some tantalizing variations on old favorites.
The Thursday evening meal at RLC returns on April 6 with two zesty choices: a grilled pork chop with mango salsa or a stuffed chicken breast. Both come served with grilled zucchini and an “over-stuffed” baked potato, a variant on the twice-baked potato loaded with butter, cheese and sour cream. Meals are $9 each and drinks are available for $1.
Want dessert? How about a layered individual chocolate mousse-cake, sprinkled with shaved chocolate? These delicacies can be purchased for $3.
According to Culinary Arts Instructor Loughton Smith, the meals will be served between 4 and 6 p.m on a take-out basis, although those who wish may stay and eat in the Student Center on the Ina campus.
The meals will be prepared and served by students in RLC’s Restaurant Operations class, who, according to Smith, are some of the Culinary Arts program’s most senior students. These students also designed the menu, Smith said.
“We’re going to challenge people’s palates a little this time,” Smith said. There will be some variations on foods people are accustomed to, such as the combination of sweet fruit, spicy peppers and cilantro in the mango salsa, or the texture of grilled zucchini versus the traditional fried or boiled variants.
“If people try it, we know they’ll like it,” said Smith.
Anyone interested is asked to call Smith at (618) 437-5321, Ext. 1334, and leave a message as to how many meals, which type and the desired pick-up time. The meals will be served at the kitchen entrance in the Student Center between 4 and 6 p.m.
Reservations are recommended, but walk-ins will be served.
More dinners will be served by the RLC Culinary Arts program in the future.