180° Dining is a student run fine dining event. The dinner is a culmination of our Professional Culinary Arts curriculum and serves as an opportunity for our students to showcase their newly acquired skills. The dinner will feature five courses: amuse bouche, appetizer, main course, dessert and mignardises. At least three of the courses will be paired with wines by our sommelier.

In order to teach our students about all aspects of a restaurant, half of the students will be responsible for the service of the event while the other half is in the kitchen cooking. The following month the roles will turn 180° as the cooking team takes on service. Each menu will be created by our talented chef instructors and will emphasize quality local ingredients with an eye on seasonality. Each wine will be selected by our sommelier to harmoniously match the fine cuisine of the evening.

Mark your calendar and reserve early for these unique dining events.


Friday, November 6, 2009
Bordering Austria and Slovenia and nestled in the dolomites is the small region of Friuli. The mountain dwellers of this region are known for making the most of their landscape and the cooking centers around the fogolar or hearth. This is hearty food more reminiscent of the cuisine of its neighbors to the north, but with a hint of the prosperous Venetian cooking downstream. The cured hams of St. Danielle are considered to be some of the best in the world. Wild game and polenta are also staples of their cuisine. November seems to be the ideal time to highlight this region which is also home to beautiful wines and the best grappa in Italy.

Antipasti: Frico, Speck and St. Danielle served with Grissini
Il Primo: Cialzons della Familglia de Galater, Half moon Raviolis with Potato, Smoked Ricotta and Raisins
Il Secundi: Pastizada di Capriolo con Mamellata di Ribes e Canella, Braised Venison with Red Currant Cinnamon Marmalade
Dolce: Streudel Friulano al Pere, Pear Strudel
Dolcetti: Miniature Italian Pastries