INA, Ill. (March 14, 2018) - An extensive menu has been announced for the upcoming Rend Lake College Culinary Arts Showcase, the annual student-run restaurant that has met with rave reviews. The theme of the menu is “the new twist on old classics,” an attempt to look at traditional dishes and ingredients in a new and experimental light.
The Culinary Arts Showcase is an event that resembles a fine dining restaurant run by RLC Culinary Arts students enrolled in the Restaurant Management course. Using the bi-level kitchen and dining area in the Student Center on the Ina campus, students work in a variety of roles, ranging from executive chef, sous chef, server, runner, Maitre D’, and many more to get hands-on experience in all aspects of the restaurant business.
The Showcase will be open and taking reservations for 5, 5:30, 6 and 6:30 p.m., on Thursdays and Fridays between March 23 and May 4, with the exception of Good Friday, March 30.
Guests can begin making reservations now for up to six diners for dates two weeks in advance of the date they wish to attend. In addition to this pre-registration, guests will also be required to pre-pay for their reservation at $25 per ticket.
To do so, contact or visit RLC’s Community and Corporate Education Division at 618-437-5321, Ext. 1714. Their office is located upstairs in the Student Center, Ina campus.
Guests will have a choice of:
Kentucky Hot Brown Bruschetta: Bacon and roast turkey on lightly toasted French bread and covered in cheese sauce.
Chicken Cordon Bleu Meatball: Chicken meatball stuffed with Swiss cheese and ham.
Stuffed Mushrooms: Stuffed mushrooms topped with parmesan cheese.
Soup or Salad
Turkey Potpie: Creamy chicken soup with peas and carrots.
Soup du Jour: See the server for the soup of the day.
Wilted Spinach Salad: Baby spinach with eggs, mushroom, red onions topped with warm bacon vinaigrette and croutons.
Cobb Salad: Fresh romaine lettuce with tomatoes, avocado and green onion topped with blue cheese dressing.
(Ranch dressing or vinegar and oil available upon request)
Osso Buco: Braised veal shank in espagnole sauce. Served with a loaded baked potato and green bean bundles.
Bourbon pecan chicken: Pan fried chicken breast crusted in pecans served with a bourbon beurre blanc sauce. Served with a baked sweet potato and green bean bundles.
Orange glazed ribs: Pork ribs glazed in an orange sauce. Served with Slaw and baked beans.
Pork tenderloin: Gently roasted loin with a lemon basil cream sauce. Served with Buffalo cauliflower and herb mashed potatoes.
Chicken and Veggie Alfredo: Fettuccine noodles with Alfredo sauce topped with sliced deep fried chicken breast or deep fried vegetables your choice.
Salmon Cakes: Lightly seasoned salmon patty served with Duck fat fried potatoes and glazed carrots.
See the server for available desserts