Tia McWatters serves Scallops Baked in Phyllo with Lemon Butter to Ryan Frolow.

By Veronica Obregon

I’m not a food critic or a food expert, but I enjoy great food. And that’s exactly what I got at Bistro 3158 on opening night September 27.

The first-class dinner was reminiscent of the cuisine served aboard the Queen Mary luxury liner as it sailed the North Atlantic between 1936 and 1967. Second- and third-class menus were also available. However, I was there for the full experience, so I signed on for the first-class menu – eight courses of exquisitely prepared, and slightly rich, food.

The evening was marked with excellent cuisine, prompt and friendly service, and a romantic, candlelit setting. You can imagine my surprise when I heard the Culinary Arts students prepared every dish from scratch without a test run.

“This is the first time we have cooked three menus in multiple kitchens,” said Brian McCormick, associate professor of culinary arts.

McCormick chose famous cruise ships as this year’s Bistro theme to challenge his students. “Historically, cruise ships have had first, second and third classes with different menus. So this way they (the students) have to work harder,” he said.

My evening started with a brisk Scallops Baked in Phyllo with Lemon Butter, which pleasantly contrasted textures with tender scallops and a crisp phyllo. Cream of Cauliflower Soup followed, then seafood made a second appearance in the form of an airy Salmon Mousse. Just when I thought it couldn’t get better or I couldn’t get fuller, I was presented a perfectly grilled Split Cornish Game Hen, paired with the evening’s vegetable dishes, Colcannon and Brussels Sprouts with Walnut Butter and an interesting Spiced Eggplant Salad.

While all the dishes were expertly prepared, earning highest praise was the Beef Wellington with Madeira Sauce. My dining partner, a Brit at heart if not in nationality, assured me it was the best Beef Wellington he’s ever put in his mouth.

Tia McWatters, a second-year Culinary Arts student, was my server for the evening. She was attentive to our needs, giving us prompt attention even on this opening night.

“It’s slightly hectic, but we’ll get it down. I think I’m definitely learning more here than I would at another culinary arts school,” she said.

For guests like Ryan Frolow however, the experience was anything but hectic.

“I’m surprised this is their first night. This food is a caliber that competes with that of fancy restaurants. They’ve done a stellar job.”

The evening finished off with a delectable choice between Raspberry Blackwell Tart and Spotted Dick, a true British pudding stippled with currants. Not being Brit at heart or nationality, I passed on Spotted Dick in favor of the tart, which proved to be a wonderfully sweet choice.

The food here is more than slightly rich, but an experience well worth the additional hours required at the gym to make each dish just a memory and not a souvenir on my hips.

Bistro 3158 runs most Thursday evenings through December 6. Click here for menus, prices, and reservation information.

It’s beautiful chaos as second year Culinary Arts students cook up three different menus for the first time.

Veronica Obregon is senior communications coordinator in Public Information and College Marketing.