by Abby Slutsky
The Montgazette Staff Writer
The new Retail Operations II class, taught by Chef Stephen Latona, offers students the opportunity to experience all phases of preparing, presenting and serving food in a restaurant setting. Students gain front-of-the-house and back-of-the-house experience by rotating positions, so they can cover different jobs during the course of the class. Additionally, students are given the opportunity to collaborate on menu planning.
Steven Mitchell, a student with experience working in a restaurant, said, “In a regular restaurant, the chef usually chooses the menu without input from the kitchen staff.” He also stated, “Students must balance concerns, such as choosing meals that appeal to the customer while considering the culinary students’ ability to prepare and present the dishes in a timely manner.”
Chef Latona mentioned that menu planning also presents a challenge because students must keep the menu in line with the level of formality that the school wants the bistro to project.
The current menu, which is a casual restaurant featuring upscale menu items, includes a selection of appetizers, entrees and desserts that change weekly. Among many offerings, Steamed Clams with White Wine, Roasted Garlic, Herbs and Tomatoes, Sautéed Chicken Piccata with Lemon, Capers, Herbs, Broccoli Rabe and Potato Puree, and Vanilla and Chocolate Bread Pudding with Winter Fruit Compote are periodically offered at the bistro. The menu offers a choice of appetizer, entrée and dessert for $12.95. All items, including pasta and bread, are made from scratch.
The Retail Operations II class had its first soft opening on Friday, February 13, 2015. A limited number of faculty and culinary students were served as customers. The restaurant will officially open on Friday, March 27, 2015 and the public will be able to purchase lunch from 11:30 a.m. to 1:00 p.m. on Fridays. The culinary school hopes to expand the hours in the future.
Montgomery County Community College students, teachers and community members are encouraged to visit. Reservations are not necessary and the food is delicious. Student tips will be given to the Directors Fund so that they can be used to offset the cost of uniforms, field trips and other activities pertaining to the culinary school.
For those who do not have time to indulge in a relaxing lunch, this quick and easy chicken recipe is the perfect complement to a luncheon salad or paired with vegetables and rice for a filling dinner.
Chicken Souvlaki Style
Ingredients
1/4 cup of olive oil
1 teaspoon of lemon peel
2 tablespoons of minced garlic
2 tablespoons of lemon
Salt and pepper to taste
Skinless chicken breasts
Finely chopped, fresh parsley
Method
Combine the oil, lemon peel, garlic and lemon in a large self-sealing bag. Let the chicken marinate in the bag for two or three hours in the refrigerator. Preheat a grill to a medium-high heat. Season the chicken with salt and pepper. Grill for about eight minutes on each side. Sprinkle some parsley on the finished chicken to add color and enhance the presentation.