Review and Photos by Keri Gabriele, Photo Editor
Culinary students Heather Geracie and Liam Cole served as student executive chefs during the Oct. 24 dinner service at Bistro 3158. The service featured two internationally- themed, four-course meals.
Student chef Geracie chose Italy as the inspiration for her menu. The four- course meal began with a sweet, tangy mixed-green salad topped with Gor- gonzola, dates and apples wrapped in pancetta. The salad was then drizzled with a balsamic vinaigrette.
Geracie’s second course consisted of a savory, creamy spinach and artichoke cannelloni. A crispy-skinned roast quail with polenta starred as the main course followed by a flaky, chocolate and espresso pastry.
Student chef Cole looked to Greece for his inspiration. His first course, a vegetarian friendly option, consisted
of minty, stuffed grape leaves and a fried halloumi salad. Halloumi is a salty cheese made from sheep’s or goat’s milk and is often fried because it melts slowly. Sauted bass with finger- ling potatoes formed the main course and a sweet and crunchy fig rolled in nuts with yogurt sauce completed the service.
Bistro 3158, named for the class- room on the Eastview Campus which houses the student-run restaurant, is like the final exam of International Cuisine, which is the capstone class of the Associate of Science in Culinary Arts.
During the fall 2013 semester, the bistro operates on Thursday evenings between Oct. 10 and Nov. 21. Front of house service (hosting and wait staff) is provided by the Dining Service class.
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