Even if you can’t tell it because of the weather, it’s officially springtime, and springtime means barbecues. Join the Rend Lake College Culinary Arts program as its popular Thursday evening meal returns this week with three mouth-watering meals straight from the grill.
This Thursday, March 23, everyone is welcome to purchase meals to take home. Customers may choose from baby-back ribs, pork shoulder (pulled pork) or Teres Major Steak. All meals will come with traditional potato salad, petite corn on the cob and baked beans. Meals are $9 each and drinks are available for $1.
For those unfamiliar with it, teres major steak is a relatively new trend in the beef business, similar in flavor to the tenderloin. The beef will be marinated prior to grilling, making a delicious alternative to pork. The teres major is a seldom-used muscle in the shoulder that is second only to the tenderloin filet in tenderness.
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.
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.