I had the absolute pleasure of attending a dinner presented by the Students of the Culinary Arts Program 3rd Semester Class at Los Angeles Harbor College last night.
The menu was seasonal, innovative, ambitious and well-executed. The service was delightful. It was wonderful to tour the kitchen and the new bakery, and to meet the faculty and administration of the College. Above all, it was especially refreshing to witness the passion and commitment of these students.
The Dining Room is a Converted Faculty Lounge
5 Course Menu Gastronomique
Grilled Maui Gold Pineapple, Jicama,
Red Onion & Grapefruit Salad
Timbale of Cured Salmon
Spiced Pumpkin Soup
Apple Sorbet with Sauternes
Braised Wagyu Short Ribs
Chateau Bliss Potatoes
Creme Brulee & Burgundy Poached D’Anjou Pear
Plating the Salad Course
The Colorful Salad
Spiced Pumpkin & Cream of Broccoli
Apple Sorbet Palate Cleanser
(the sauce, made with veal bones and reduced for many hours, was exceptional)
Myra serves Cheryl the Dessert Course
Tonight Myra was a server, earlier in the day, she was a pastry chef, and was on the team that prepared this dessert. Her specialty was the cinnamon tuilles, which were excellent.
Kudos and best wishes to the aspiring chefs and restaurateurs for your hard work and dedication. The entire meal was delicious! It was a real pleasure to experience your creativity. Bravo!
Here, Natalie enjoys the apple sorbet. I was a guest of faculty member, Cheryl and her mother, Natalie. Thank you ladies for a fun and very inspiring evening.
Chef Giovanni Delrosario recognizes the team.
Los Angeles Harbor College offers a 2 year degree in Culinary Arts, as well as 12 and 24 unit certificates in the field. For more information please visit LAHC.edu.
If you are in the Los Angeles area and want to support this valuable local program please call 310-233-4556 for reservations. Dinner starts at 6 PM and concludes at 7:30 PM. The dinners will be held every Thursday evening though December 3rd. Chef Giovanni shared with us that next week’s main course is a braised lamb shank. Both Natalie and I think that sounds great! See you there?