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!
Kurios Farms Crunch Bibb Lettuce, Hydroponic Red Round Tomatoes, Candied Bacon,
and Buttermilk Blue Cheese Dressing
Vidalia Onion Soup Gratinée with Wisconsin Gouda & Rye Croutons
Roast Flounder with Rockefeller Stuffing, Hollandaise, Farro, and Myer Lemon Zest
Parmesan-Crusted Chicken Breast, Prosciutto Frizzle, Spring Vegetable Risotto
Local Strawberries, Sweet Biscuit, and Vanilla Bean Ice Cream