2013 Graduation Luncheon

There was a great crowd for the 2013 Graduation Luncheon. And there was a great menu, too! 

Dean Saboe presented the First Annual Chef William Stacks Award to Cheryl Cote.

Thanks, HSCA Advisors Chef Vagasky and Miss Buzzelli. 

Thanks, Friday Relish Restaurant Culinary and Hospitality classes!

Graduation Luncheon April 12, 2013

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1^st Course

Kurios Farms Crunch Bibb Lettuce, Hydroponic Red Round Tomatoes, Candied Bacon,

and Buttermilk Blue Cheese Dressing
or

Vidalia Onion Soup Gratinée with Wisconsin Gouda & Rye Croutons

2^nd Course

Roast Flounder with Rockefeller Stuffing, Hollandaise, Farro, and Myer Lemon Zest

or

Parmesan-Crusted Chicken Breast, Prosciutto Frizzle, Spring Vegetable Risotto

3^rd Course

                                         Local Strawberries, Sweet Biscuit, and Vanilla Bean Ice Cream