News Releases
News from
Lane Community College
Contact Clive Wanstall, Executive Chef, Culinary and Hospitality Program,
541/463-5672
For release January 23, 2003
Classical cuisine dinner offers Mediterranean theme
EUGENE - "A Tour of The Mediterranean" is the theme of the winter
classical cuisine dinner offered by Lane Community College culinary arts
students on Thursday, February 13, at 6 p.m. at the Eugene main campus,
Workforce Training Center (west wing of Building 19).
The dinner begins with a Middle Eastern mezze platter with tangy bulgar
wheat, garbanzo bean spread, melons, grapes, and homemade pitas. The second
course features prawns wrapped with Spanish ham served in a crisp phyllo
cup and accompanied with a light lemon aioli. The third course is an Egyptian
green herb soup made with dried molokhiyya (a spinach-like green). The
entree is a grilled lamb with red wine demi-glaze served with mushroom
risotto, oven-dried tomatoes and grilled eggplant. A Meyer lemon (a lemon-tangerine
blend) sorbet follows as the intermezzo. A light salad will follow, with
fresh mesclun greens, Roquefort cheese and delicate champagne vinaigrette.
The dessert is marbleized chocolate torte with orange cornmeal rosettes
and apricot sauce.
A vegetarian dinner option can be pre-ordered. A no-host bar will feature
international and regional wines and an assortment of beers. Entertainment
will be provided.
Tickets
are $23.50 per person. Because of limited seating, ticket orders should
be received by LCC by February 10. Make checks payable to LCC Classical
Cuisine and mail to LCC Culinary Arts Program, 4000 East 30th Avenue,
Building 19, Room 204, Eugene, OR 97405. For more information, call Annie
Caredio at (541) 463-3503.
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