Dinner at Schenectady County Community College's School of Culinary Arts

Eric and I started going to dinners prepared by students of Schenectady County Community College's School of Culinary for nine years.  We enjoy eating dinner in a setting run by Culinary Arts students. Diners are greeted by a student maitre d', seated by a student server, enjoy dinner prepared by students and each week we have a different student server.  Our three course meals with a corking fee for the wine we bring plus tip is $45.00.

Eric outside the
Casola Dining Room.







This dining room opened in October 2007.

The display case hold the school's

accreditation, listing of guest

chefs, a plaque honoring Professor

Strianese, & numerous awards.

A group gathers, waiting
for the doors to open.

Artwork in the dining room

changes throughout the year.

Eric & I are seated in
a quiet corner.

Eric chose Menage a Trois

Red Wine to accompany

our dinner.

Tonight we are exploring Southeastern American food.  "Florribbean" cuisine is the meld of Native American, French, Spanish and African American foods.  Seafood, legumes, rice and fruit are commonly used ingredients in tonight's dishes.

Marlee is our server tonight.  She is attentive to our needs.

My appetizer choice is
Ceviche Scallops with
Florribbean Vegetable
Slaw.

Eric's selection is Alligator

Beignets: Alligator Meat Fritters

served with spicy Peach Sauce.

My entree is Pecan Crusted
Chicken with Brandy Peach
Sauce served with Hoppin' John
& Okra & Corn Maque Choux.

Eric's entree is Pan-Seared Grouper

with Fruit Salsa served with

Hoppin' John & Okra & 

Corn Maque Choux.

The Dessert Cart: Eclairs,
Lemon Cream Tarts, Raspberry
Cream Horns, Chocolate
Layer Cake & Banana Pudding

Eric & I chose the Chocolate

Layer Cake for dessert.

It pairs wonderfully with

our red wine.

Then, we lingered over

coffee.

We enjoy exploring new foods and spending our evening with students who are learning 

how a restaurant works.