Last night our Culinary Arts Program had the unique opportunity of participating in a sold out Farm Dinner Fundraiser featuring the products of many local growers here in our area. Under the direction of Chef Brigid Callinan the students helped the local Co-Op in transforming our dining room into an area that would showcase the hard work that both the farmers put into growing their product, and the students in putting together the wonderful dishes that each guest was going to eat. Chef Brigid created a delicious menu that saw very few leftovers and had most of our guests raving about it to the end. We had 10 students that stayed behind volunteering their time to make this event happen by serving and creating these dishes.
Broccoli and Bacon Turnovers, Goat Cheese Crostini’s w/ an onion raisin chutney, and Deviled Eggs
Vegetarian Caramelized Onion and Apple Tart
Ground Lamb Kabobs w/ minted yogurt sauce
Home Grown Mixed Greens w/ a rhubarb viniagrette
Daube Provencale w/mashed potatoes
Idaho Vegetarian Potato Croquettes w/ squash sauce and kale
Warm Pistachio Truffle Tart w/ vanilla ice cream
Our students and staff put an incredible amount of work into this project and we would like to thank them for pulling it off as well as they did.