Experience Culinary Excellence!
Treat yourself to a remarkable culinary journey crafted by our talented Culinary Arts Program students. Reserve your seat today and savor the artistry of tomorrow鈥檚 top chefs!
Experience Culinary Excellence!
Join us for an exquisite Luncheon Dining Series for just $20 per person, or indulge in our California Comfort Food Dining Series for $40 + $1.50 processing fee. Treat yourself to a remarkable culinary journey crafted by our talented Culinary Arts Program students. This in-person event promises an unforgettable dining experience you won鈥檛 want to miss. Reserve your seat today and savor the artistry of tomorrow鈥檚 top chefs!
Luncheon Series
Sep 17
Luncheon 1
12:00 pm - 1:00 pm
Sticky Short Rib Taro Chip with Cucumber Slaw and Toasted Sesame Seed
Chimichurri Chicken with Red Potato Smash and Cilantro Cream Sauce
Jumbo Lump Crab Cakes with Sauce Gribiche and Grilled Corn and Tomato Salad
Roasted Brussel Sprouts with Bacon, Cherries, Candied Pecans & Garlic Aioli
Watermelon Caprese
Churros with Chocolate Sauce and Salted Caramel
Black Berry whipped Ricotta Mousse Cup
Blood Orange Spritzer
Watermelon Mojito Mocktail
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Oct 01
Luncheon 2
12:00 pm - 1:00 pm
Brioche French Toast with vanilla bean Chantilly cream and Spiced apples
Carnitas Eggs Benedict with Chipotle Hollandaise
Fried Green Tomatoes
Saffron Mussels in White Wine Sauce with Charred Toast
Chilaquiles
Mock Bloody Mary with Fried Chicken & all the Fix鈥檌ns
Apple Cream Tart with Pecan Praline Crumble
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Oct 15
Luncheon 3
12:00 pm - 1:00 pm
Chicken Skewers in Coconut Curry Sauce
Butternut Squash Soup with Cr猫me Fraiche, Toasted Pancetta and Roasted Pepito Dust
Glazed Lamb Meatballs with Rosemary Yogurt Sauce
Mozzarella Arancini with Vodka Tomato Sauce
Slow Roasted Beets, Goat Cheese Whip Crostini Topped with Spiced Pecans and Cinnamon
Infused Maple Syrup
Herb Chicken Breast Slider with Cranberry Mustard, Gouda, Bacon and Apples
Butterscotch Budino with Brown Butter Blondies and Chantilly
Snickerdoodle Cookies and Milk
Havest Punch Mocktail- Nosecco, Fresh Cranberry, Ginger Beer, Apple Cider and Cinnamon
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Oct 29
Luncheon 4
12:00 pm - 1:00 pm
Antipasti Family Style
鈥楴duja Honey Butter Crostini
Italian Mixed Salad
Lasagna Siciliana
Tortellini Parmesan Cream Sauce
Palermo Style Steak
Fritto Misto with Calabrian Chili Aioli
Mediterranean Cucumber salad
Tiramisu
Cannoli
Apertivo Mocktail
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Nov 12
Luncheon 5
12:00 pm - 1:00 pm
Skirt Steak Served with Avocado Chimichurri
Refried Black Beans with Queso Seco
Cilantro Lime Rice
Grilled Vegetables & Avocado
Salsa Bar and Queso
Hand Made Corn Tortillas
Shrimp and Crab Relleno鈥檚
Sweet corn cakes with Cajeta
Horchata
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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September 11 - November 13
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12:00 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$20 per person + $1.50 processing fee |
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CA Comfort Food Dining Series
Menu 1
Menu 1
September 11 & September 18
BLTA WEDGE SALAD
Little Gem Lettuce, House-Made Ranch, Pancetta, Heirloom Tomatoes, Avocado Crema,
Toasted Breadcrumbs
SUMMER CORN PUREE
Esquites, Corn 鈥淐hips鈥
SOUS VIDE SANTA MARIA STYLE TRI-TIP
Grilled Zucchini, Roasted Peppers, Onion Puree, Pesto Orzotto, and Spicy Chimichurri
CHEESECAKE MOUSSE
Strawberry Sorbet, Sabl茅 Breton, Lemon Confit, Basil
BREAD
Focaccia with Shallot Parsley Butter
PETIT FOUR
Smore鈥檚 and Berry Financier
Buy Tickets
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Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 2
Menu 2
September 25 & October 02
MEDITERANEAN CHOPPED SALAD
Romaine, Spanish Chorizo, Piquillo Peppers, Carrots and Celery, Pickled Red Onions,
Fried Chickpeas, Manchego, Red Wine Vinaigrette, Olive Tapenade Toasts
ROASTED CARROT SOUP
Pistachio Brittle and Tarragon Oil
PIRI PIRI CHICKEN
Chili Marinated Roasted Mary鈥檚 Airline Chicken Breast, Wedge Potatoes, Garlic and
Dill Yogurt, Cucumber Radish Salsa
CHOCOLATE CR脠ME CARAMEL
Feuilletine Crunch, Whipped Cr猫me Fraiche
BREAD
Focaccia with Shallot Parsley Butter
PETIT FOUR
Smore鈥檚 and Almond Financier
Buy Tickets
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Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 3
Menu 3
October 16 - 30
FALL SALAD
Mixed Greens, Celery, Shaved Fennel, Spiced Pears, Hazelnut Sherry Vinaigrette, Warm
Goat Cheese Souffle
ROASTED BUTTERNUT SQUASH SOUP
Cr猫me Fraiche and Cranberry Relish
PAN ROASTED MARY鈥橲 AIRLINE CHICKEN BREAST
Soft Polenta, Saut茅ed Green Beans, Crispy Pancetta, Caramelized Apples and Bourbon
Jus
TIRAMISU
Espresso Espuma, Banana Toffee, Bittersweet Chocolate Sauce
BREAD
Buttermilk Soft Rolls with Lemon Dill Butter
PETIT FOUR
Lemon Linzer cookie and Apple Almond Financier
Buy Tickets
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Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
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Menu 4
Menu 4
November 06 - 20
CAESAR SALAD
Romaine and Kale Mix, Garlic Bread Croutons, Jammy Egg
CREAM OF MUSHROOM SOUP
Pommes Dauphine
RED WINE BRAISED SHORTRIBS
Mashed Potatoes, Roasted Carrots, Parsnips and Mushrooms, Crispy Onions and Horseradish
Gremolata
APPLE TARTE TATIN
Cinnamon Ice Cream, Dry Cherries
BREAD
Buttermilk Soft Rolls with Lemon Dill Butter
PETIT FOUR
Lemon Linzer cookie and Apple Almond Financier
Buy Tickets
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-
-
Notice
Please let your server know if you have any allergies or dietary requests
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Your generosity is appreciated. Your monetary donations allow our students to participate in furthering their knowledge through direct experiences in the culinary industry |
|---|
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Thursday - Menu 1: September 11 & 18 - Menu 3: October 16, 23, & 30
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5:15 pm - promptly |
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Building 60 - Room 173 | Campus Map |
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$40 per person + $1.50 processing fee |
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Fall 2025 - Luncheon / CA Comfort Series Prepared by Culinary Arts Students
Hosted by: Culinary Arts
Important:
- Tickets must be purchased no later than 5 pm the day before the service
- Menus are subject to change without notice due to product availability
- Parking Permits Required
Daily parking permits are required and available for $2, valid for the date/time
of purchase.
You can purchase a one-day permit by:
Scanning the QR code posted in campus parking lots
OR
(license plate number required at checkout)
For additional parking-related questions, please contact CAPS at (619) 644-7654.