SAVOR SOME GLOBAL FUSION WITH RLC'S 2012 FINE DINING SERIES
See the full Aloha 'Ohana menu
See the full Festival of Flavors menu
Flavors from all over the world will be fused into exciting new dining experiences with Rend Lake College's 2012 Fine Dining Series, "Global Fusion."
These fantastic meals, professionally prepared and served by students in RLC's Culinary Arts program under the supervision of chef instructors, have continued to grow in popularity since their inception. The students have created four compelling menus again this year.
"A Taste of Russia and its Neighbors" will be offered Thursday and Friday, April 12 and 13. This unique meal starts off with Gutap Kazakh, a light and crispy herb fritter with a delicate mushroom and oyster sauce to awaken your taste buds for what is to come. Each table also will feature honey and dried fruit bread prepared with raisins, dates and apricots, served with honey and cinnamon-scented compound butter.
This will be followed by Chicago's Russian Palace's vegetable borscht accompanied by Stolichnyi Salat, a traditional Russian table salad prepared with apples, red-skin potatoes, carrots, English peas and oranges with olive oil and yogurt dressing.
For the main course, diners have their choice of two amazing entrées. The first delectable option is Khormya, succulent lamb prepared with yogurt and Mediterranean spices paired with Holubtsi Z Rizhom I Hribami, tender cabbage leaves stuffed with rice, mushrooms and tomatoes topped with a sweet and spicy chili sauce. Or, diners can choose Gribnieh Kotleteh, a trio of mushroom cutlets with Mornay sauce served with Ris S Gribami I Mindalinami, fruited rice prepared with dried apples, apricots, dates, raisins and prunes, and Lobbio, string beans sautéed with onion, green pepper and tomatoes. Each table will be served piping hot Russian black bread with Baklazhannaia Ikra, a creamy eggplant spread.
After the entrée, cleanse the palate with Uzvar Granité, icy, sweet and tart granité prepared with dried apples, pears and raisins designed to reset your palette and prepare you for dessert. This final treat will be Kirsov's Pudding, a creamy sweet potato pudding, and Khrustyky (sweet nothing), powdered-sugar-dusted hand-formed cookies. Russian hot tea also will be served.
"One Night in Spanish Thailand" is the next meal in the series, and it will be offered Thursday and Friday, April 19 and 20. Start this fine meal with a fresh vegetable spring roll with a sweet & savory sauce, followed by an appetizer of warm shrimp or chicken satay, served with your choice of sweet chili sauce or coconut avocado cream sauce.
Diners then can choose from two creative entrées: Thai tuna tacos served with Mexican rice and a mango salad, or poblano rilleno topped with green and red curry sauce and served with jicama stir-fry. For dessert, choose from sweet vanilla tapioca with warm cinnamon churro or a coconut-crusted fried banana with a spice chocolate sorbet.
"Aloha 'Ohana," Hawaiian-Polynesian cuisine with a special touch, will be held Thursday and Friday, April 26 and 27. This exotic culinary experience starts off with a miniature Hawaiian pizza with ham, bacon, pineapple, shitake mushrooms and basil, followed by diners' choice of Polynesian chopped shrimp salad or Korean-style braised short rib stew.
The main course features a tantalizing choice of marinated chicken in a Filipino adobo sauce or macadamia-nut crusted mahi mahi. Both entrées will be served with a grilled vegetable kabob, tropical fruit rice and Hawaiian sweet rolls. Beverages will include a choice of guava tea or Kona coffee. For dessert, enjoy tropical rainbow cake with a passion fruit sorbet.
"Festival of Flavors," a fusion of New Orleans Mardi Gras and Brazil Carnival, will be the final offering of this year's Fine Dining Series on Thursday and Friday, May 3 and 4. The starters for this amazing menu include fruit salad caviar with vanilla foam and vegetable terrine with two international sauces.
The choice of entrées will be Brazil beer-marinated chicken breast with mango salsa, served with sautéed Mirliton squash medley and dirty rice, or Cajun scallop and shrimp kabobs with spicy strawberry sauce, served with fried rice balls and grilled zucchini rolls. Finish the experience with a trio of tantalizing desserts: guava cotton candy, strawberry beignet and a passion fruit shooter with tapioca pearls.