Culinary Arts Showcase to go “Around the World in 15 Days”

INA, Ill. (March 1, 2016) - Take a trip around the world during a five-course meal at Rend Lake College’s Culinary Arts Showcase, returning this spring for its fourth annual event. The Showcase will open Thursday, March 17, and will run through Friday, May 6.

The Culinary Arts Showcase is an event that resembles a fine dining restaurant run by RLC Culinary Arts students enrolled in the Restaurant Management course. Using the bi-level kitchen and dining area in the Student Center on the Ina campus, students work in a variety of roles, ranging from executive chef, sous chef, server, runner, Maitre D’, and many more to get hands-on experience in all aspects of the restaurant business.

“The Restaurant Operations course is unique in that it gives our students the chance to learn about the different aspects of working in or owning a restaurant business in a hands-on approach,” said Jeff Fairbanks, RLC Culinary Arts Associate Professor. “Our ‘Around the World in 15 Days’ theme this year will offer patrons specials from across the globe throughout the Showcase. The students are prepping now to be well-prepared for opening night in March, and we’re excited to be offering a wide-range of options not commonly found in Southern Illinois for the community. We invite everyone to spend an evening helping our students and tasting some delicious menu items.”

This year, the Showcase will feature specials from different countries and regions, alongside a set menu. Simpler menu choices will be available for children. Guests will have a choice of:

Appetizers

• Charcuterie Board: In-House Cured Summer Sausage, Smoked Salmon, Specialty Pickles, Smoked Gouda, with Mustard Aioli, served with Crostini
• Balsamic Bruschetta: Toasted French Bread topped with Parmesan, Garlic, and Basil
• Bison Tostadas: Shredded Smoked Bison with Sour Cream, Queso Fresco, and House-Made Salsa

Soup or Salad

• House Specialty Soup: French Onion Soup served in a Freshly-Made Bread Bowl
• Soup du Jour: See the server for the soup of the day
• House Salad: Romaine, Watercress, Shaved Radicchio, Red Onion, and Cherry Tomatoes, with a Parmesan-Garlic Vinaigrette
• Special Salad: A Wedge Salad with a Bacon Blue Cheese Dressing

Entrees

• Smoked Pork Tenderloin: Slowly-Smoked with Peach and Bourbon Wood topped with a Peach Bourbon Glaze, served with Roasted Reds and Grilled Asparagus
• Twin Surf n Turf Skewers: Teriyaki Steak Skewer paired with an Herbed-Shrimp Skewer, served with Wild Rice and Grilled Asparagus
• Cajun Mahi: Blackened Mahi Steak with a Cajun Cream Sauce, served with Wild Rice and a Vegetable Medley
• Thyme-Roasted Duck: Roasted Duck with Thyme, Cherries, Shallots, and a Hint of Rosemary with a Pan-Seared Reduction, served with a Cauliflower Mash and Brussel Sprouts
• Gnocchi Pasta: Basil Gnocchi Pasta with a Pesto Cream Sauce

Desserts

• Various desserts available weekly

The Culinary Arts Showcase will be open from 5 - 8 p.m. on Thursdays and Fridays with the exception of Good Friday weekend (March 24-25). Tickets cost $25 and can be reserved today. For more information or to make a reservation, call the RLC Community and Corporate Education Department at 618-437-5321, Ext. 1714.