The Job Corp. has a Fine Dining department to train young future culinary professionals. They offer a three course lunch to the public to showcase their evolving talents. This lunch has a price tag of 13 dollars. It is a bargain and culinary treat. The students deliver high caliper magazine cover shot looking dishes. We would like to share a few of these dishes we experienced.
Beef Wellington with Green Peppercorn sauce in a puff pastry with prosciutto di parma with mushrooms duxelle and Dijon mustard, served with potato puree.
Baked herb polenta cake with wild mushroom truffle salad, white wine, shallots and porcini jus.
House made linguine with Maine lobster creme sauce sauteed with butter prawns lobster meat, shallots tarragon,and peas served in a cognac cream sauce.
I like to call this plate the pre-dessert to get you ready for the real dessert of; fancy Berry crisp that the waiter poured real 'cream anglaise' on top and had a side of real whipped cream. Oh my! It was still warm and so decadent.
The best 13 dollars we have spent. This is a lot of fun. They ask you to fill out a comment card to critique your meal to help the students. My card had nothing but praise. To nitpick my only editorial was the beef was a tad over done. I still loved the dish and sopped up the sauce with the house made bread. What a treat.