[SEA] SCCC lunch

[Sleepy_Dragon]

Here is One World's French menu, February 8 - 18, 2005.

One World: Paris

Billi Bi -- $3.00

Normandy Saffron Mussel Bisque

Salad Lyonnaise -- $3.00

Warm Salad of Baby Frissee, Bacon Sherry Vinaigrette, Poached Egg

Galette de Pommes de Terre au Chevre en Salad -- $2.75

Mesclun Green Salad with Potato & Goat Cheese Cake

Pate de Campagne -- $2.50

Country style pork pate with stone ground mustard & Mesclun greens

Crepes aux Courgettes la Mere Poulard -- $4.50

Zucchini Crepes with Watercress & Endive Salad, tableside

Bouillabaisse -- $6.95

Classic French fish stew with halibut, shrimp, mussels & scallops

Agneau Roti a la Lavende, Ratatouille -- $7.95

Lavender Roasted Lamb, Ratatouille, Honey Lavender Demi Glaze

Escalope de Saumon Frais Roti a L'Huile D'Olive -- $6.75

Roasted Salmon with tomatoes and extra virgin olive oil, fingerling potatoes

Cassoulet Toulousain -- $6.75

Traditional white bean stew with homemade pork garlic sausage and duck confit

Poulet du Jour -- $6.95

Chefs whim preparation of the poultry of the day, see server for details

...

There will also be a cheese plate available. The Poulet du Jour will change day to day, our class got in a lot of different birds from a specialty meat purveyor.

Pat

Edited February 3, 2005 by Sleepy_Dragon (log)

[Sleepy_Dragon]

Next week we're running a Spanish Tapas menu at One World. It's for one week only. This is a menu we came up with as a class.

Spanish Tapas

February 22 - 24, buffet on the 25th. 11:15 am - 1pm.

Antipasti Plate

Spanish Marinated Olives, Blue Cheese, House Made Duck Prosciutto,

Herbed Garbanzo Beans, Sesame Crackers -- 3.00

Fried Goat Cheese with Lavender Honey, Caramelized Red Onions -- 2.25

Roasted Tomatoes, Fresh Ricotta, Olive Tapenade, Mixed Green Salad with Pomegranate Dressing -- 2.50

Creamy Roasted Garlic Soup, Grilled Asparagus, Crouton -- 1.75

Fried Zucchini, Shrimp & Bacon bundles, Sesame Crackers -- 4.00

Spanish Paella with Shrimp, Mussels & Squid -- 4.50

Spicy Pork Kabobs with Poor Man's Potatoes -- 3.75

Fillo Purse with Spinach, roasted garlic, pine nuts, rasins, chickpeas, balsamic orange sauce -- 4.00

Grilled Asparagus & Ham Omelette -- 2.75

Baccala Cakes with Poached Quail Egg, Pickled Red Peppers -- 2.50

Desserts

Almond Orange Cake, Sangria Compote, Fennel Ice Cream -- 1.75

Pat

[Sleepy_Dragon]

For the next two weeks, our lunch service is comprised of a Chef of the Day from the graduating class. Fridays are still our buffet service. If you're interested in attending a COD, call the SCA office to inquire about availability: 587-5424.

I'll post menus here if my class gets to cook any which are open to the public, but calling is a better bet as far as planning ahead goes. Most require reservations.

Pat

[Sleepy_Dragon]

Tomorrow is our Grand Buffet, and it marks our last lunch service for winter quarter. It runs from 11:15am - 1pm.

Feel free to say hi, albeit briefly. I'll be running the cash register for it.

After this, we'll resume regular lunch service on April 13.

Thanks for your support,

Pat

[Sleepy_Dragon]

Our lunch service begins today for Spring 2005. Here are the menus for the next two weeks Tuesday - Thursday 11:15am - 1pm, with Fridays being our buffet days:

SQUARE ONE BISTRO

...served with a cup of Coconut Chicken Soup or Green Papaya & Mango Salad...

Grilled Wild Salmon -- $6.25

Coconut - Ginger Infused Broth, Steamed Mussels & Jasmine Rice

Vegetarian Spring Rolls -- $5.25

Coconut Rice, Cucumber Salad & Housemade Plum Sauce

Pad Thai -- $5.95

Wok Fried Rice Noodles, Shrimp, Eggs & Vegetables

Grilled Beef Salad -- $6.00

Hot & Sour Dressing

Velvet Pork in Red Curry -- $5.95

Shiitake Mushrooms, Bamboo Shoots & Coconut Milk

Desserts -- $1.75

Thai Iced Tea -- $1.00

Beverages -- .75

ONE WORLD

Appetizers

Grilled Asparagus & Chevre Salad with Balsamic and Hazelnuts -- $2.50

Fava bean, Spring Onion, Fennel Salad with Basil Aioli -- $2.25

Wok Fried Clams with Chinese Black Beans -- $4.00

Soup & Salad

Gingered Carrot Soup & English Pea Coulis

Mesclun Greens with Fresh Herb Dressing, Candied Walnuts

Entrees

served with soup or salad

Swiss Chard & Goat Cheese Raviolis -- $5.95

with Golden Beets, Sage Brown Butter Sauce

Shiitake Stuffed Chicken Breast -- $6.95

with Saffron Risotto, Citrus Reduction Sauce

Ancho Sauteed Halibut Cheeks -- $7.25

Baby Carrots, Celeriac Puree, Mint Pesto

Pan Roasted Salmon -- $6.95

with Fennel Roasted Baby Beets, Arugula & Red Onion Salad

Stout Braised Short Ribs -- $7.50

with Horseradish Mashed Potatoes, Haricot Verts

Desserts

English Toffee Cake with Warm Caramel Sauce

Lemon Cakes with Thai Basil Syrup, Cinnamon Whipped Cream

...

Oh yeah, our school won the chicken cookoff among local culinary schools for Taste Washington over the weekend.

Pat

Edited April 13, 2005 by Sleepy_Dragon (log)

[Sleepy_Dragon]

Menu for One World, it's Oaxaca Mexico time.

April 26 - May 5, 2005. 11:15am - 1:00pm Tuesday - Thursday, with Fridays being our buffet day.

Starters

Guacamole con Totopos -- $2.75

Authentic guacamole with homemade corn hips

Ceviche de Camaron -- $3.00

Gulf shrimp & fresh snapper marinated in lime and cilantro

Salads & Soup

Ensalada de Betabel

Red beet salad with sauteed Swiss chard, oranges & aniseed dressing

Ensalada de Nopales

Cactus salad with heirloom tomatoes and Serrano peppers

Sopa de Tortilla

Classic tortilla soup with Poblano peppers, pinto beans & queso fresco

Entrees

Tamales de Rajas con Queso -- $5.95

Banana leaves filled with homemade masa, salsa verde, roasted peppers & manchego cheese. Served with Mexican rice

Mole Negro Oaxaca: Oaxacan Black Mole -- $6.50

Authentic mole sauce with Slow Braised Pork, Corn Tortillas & Mango Salsa

Enchiladas Verdes -- $6.75

Homemade tortillas filled with shredded chicken, salsa verde, and queso fresco

Molotes de Papa con Chorizo -- $5.75

On lettuce with fresh Salsa de Jitomate

Pollo del Mercado Juchiteco -- $5.95

With Mexican rice & fried plantains

Pat

Edited April 28, 2005 by Sleepy_Dragon (log)

[Sleepy_Dragon]

Square One Menu, April 26 - May 5, 2005. 11:15am - 1:00pm Tuesday - Thursday, with Friday being our buffet day.

...served with a cup of Spring Pea and Mint Soup with Black Pepper Creme Fraiche

or

Warm Spinach Salad with Smoked Bacon and Beecher's Blue Cheese

Rosemary Lamb -- $6.25

Lavender Jelly, Yukon Gold Gratin & Spring Vegetables

Seared Pacific Cod -- $6.50

Artichokes, Pancetta, Roasted Tomatoes, Parmesan Potato Cake & Balsamic Reduction

Grilled Duck Breast -- $6.25

Maple, Rhubarb & Thyme Demi, Wild Rice Pilaf & Washington Asparagus

Tempura Fried Oysters -- $5.95

Sauce Remoulade & Radish - Mache Salad

Savory Sweet Onion Tart -- $5.25

Herb Salad

Thanks for your support,

Pat

Edited April 28, 2005 by Sleepy_Dragon (log)

[Fay Jai]

Hi Pat ---

Duh. I'm AM an idiot, you have it a few entries up. Sorry.

I'm an idiot for forgetting, but when are your hours again?

Thanks!

Jason

P.S. Tho...what's the story with buffet day?

I can't make it Thursday and those Lamb Chops look inviting. Will they be available Friday?

J.

Edited April 28, 2005 by Fay Jai (log)

[Sleepy_Dragon]

Buffets are still Fridays from 11:15am - 1:00pm. I couldn't tell you whether or not you'd see the chops then, it all depends on our inventory. But we're running the same menu next week as well so you can catch the chops then. :)

btw - we don't reheat stuff, in case anyone is wondering. Everything is made fresh each day, including Friday. We just have to do buffets on Friday because there's always a ton of product that needs to be cooked between the skills classes and various fabrication sessions and whatnot among four quarters' worth of students.

Our customers can't eat it all either, though it's nice to see them try. After Friday service, all food gets cooled and bagged for delivery to a local homeless shelter.

Pat

Edited April 28, 2005 by Sleepy_Dragon (log)

[Fay Jai]

Our customers can't eat it all either, though it's nice to see them try. After Friday service, all food gets cooled and bagged for delivery to a local homeless shelter.

Pat

←

[Sleepy_Dragon]

One World French Menu

May 10 - 12, 11:15pm - 1:00pm (Buffet on May 13)

Billi Bi -- $3.00

Normandy Saffron Mussel Bisque

Salad Lyonnaise -- $3.00

Warm Salad of Baby Frissee, Bacon Sherry Vinaigrette, Poached Egg

Galette de Pommes de Terre au Chevre en Salad -- $2.75

Mesclun Green Salad with Potato & Goat Cheese Cake

Pate de Campagne -- $2.50

Country style Pork Pate with stone ground mustard & Mesclun Greens

Bouillabaisse -- $7.25

Classic French fish stew with Halibut, Shrimp, Mussels & Scallops

Agneau Roti a la Lavende, Ratatouille -- $7.95

Lavender Roasted Lamb, Ratatouille, Honey Lavender Demi Glaze

Escalope de Saumon Frais Roti a L'Huile D'Olive -- $6.75

Roasted Wild Salmon with Fire Roasted Tomatoes, Extra Virgin Olive Oil, Fingerling Potatoes

Cassoulet Toulousain -- $7.50

Traditional white bean stew with homemade pork sausage and duck confit

...Our salmon is wild from Alaska and our lamb is raised naturally in Oregon...

[Sleepy_Dragon]

Square One Menu: Italy

May 10 - 19, 11:15pm - 1:00pm (Buffet on Fridays)

Our asparagus comes from Yakima, Washington. This local Jumbo asparagus is much more tender than the thin asparagus found throughout the other seasons.

...served with a cup of soup or salad...

Flash Fried Calamari with Green Aioli -- $5.75

Carrot, Fennel & Citrus Salad

Fresh Artichoke Risotto -- $5.25

Creamy Hearts, Spring Leeks & English Peas

Grilled Hangar Steak -- $6.75

Red Wine Demi Glace, Roasted Fingerling Potatoes & Ratatouille

Marinated Grilled Chicken Breast -- $6.25

Parmesan Gnocchi, Gaeta Olive - Tomato Sauce Herb Salad

Grilled Asparagus & Ricotta Ravioli -- $5.95

Tomato - Fennel Broth

Edited May 11, 2005 by Sleepy_Dragon (log)

[rmockler]

Just got back from our first SCCC lunch trip--and are very glad we went! A few delicious items this week among the ones we got to sample--the asparagus ravioli (though the sauce seemed a bit misguided), a couple of the salmon treats, the apple tart with creme anglaise.

One note about the buffet, that we weren't clear about before went: at any one time, not all of the fabulous dishes from the week's menus as posted here are available; in fact, only a few will be. Limited serving space (and the need to have multiple dishes last though the rush, I suspect) mean you have to kind of check in periodically if you were hoping for anything in particular.

Still, it was great fun and a true bargain for the quality of food (and let's not even talk about the quantity ... )

Cheers to you SCCCers -- we are looking forward to trying the table service soon.

[Misa]

Rmockler, you're lucky: I think there were a total of eight of those apple tarts and they just flew out the door! (I worked the pastry buffet table on Friday - I'm in the pastry program at SCCC.)

I'm glad you enjoyed your meal!

[rmockler]

Rmockler, you're lucky: I think there were a total of eight of those apple tarts and they just flew out the door! (I worked the pastry buffet table on Friday - I'm in the pastry program at SCCC.)

I'm glad you enjoyed your meal!

←

Lucky indeed! It was truly wonderful.

One note. You say you were working the pastry buffet table. It seemed like there were roughly 400 people working the tables overall, sometimes shouting at and bumping in to each other (and to diners.) Now, this was not true of the pastry folks, I should be clear. Still, it seemed like there was an "everybody in the pool" kind of spirit on the staff/student front that kind of impeded the overall flow of the very crowded buffet line. Just having all those people hug the wall in that tight space, lurking and trying to be helpful, is pretty oppressive, even if you're really really sympathetic to the situation.

Having done similar work, I also understand the difficulty of serving a buffet and keeping it replenished when working in a space designed to mess with your success at ever opportunity, but stilll: it would be a great challenge for someone to carefully investigate the serving and staffing of the main buffet line, with an eye to making the diner's experience less chaotic and more sensual/food focused.

This is all quibbles though. I am profoundly grateful for my apple tart :)

[Sleepy_Dragon]

Thanks for visiting us, rmockler.

The buffet items are generally something the students do according to what they'd like to try making, combined with what the chef instructors think they should practice, and what we have for available inventory.

This doesn't always match what was served earlier in the week, especially if we are short a particular ingredient, or a component has been used up. Probably the best thing is to not go in with expectations about seeing regular menu items on the buffet, but if they do make it, it's a nice bonus.

As for replenishing the line, I'll pass along your comments to our management instructor. You're right, it is a tricky balance, but there's always room for improvement. Thanks for bringing it up, and please visit us again.

Pat

[rmockler]

... and please visit us again.

Pat

←

Oh, we will!

[Sleepy_Dragon]

With the French and Italian menus above, this week is our last week of regular lunch service for spring quarter. Due to the larger than normal size of my graduating class, we're starting COD's earlier than usual, beginning next Tuesday May 24.

Reservations are required for COD's. Not all of them are open to the public, if you're interested in attending one, you can inquire about menus and availability at the SCA offices: 206-587-5424

Also, buffet service is canceled for Friday June 3, again thanks to the number of us graduating this time around. We'll be running CODs on those days as well, plus a regular Chef's Express lunch service.

This Friday May 20 and next Friday May 27 are our last regular buffet services. Our Grand Buffet will still take place on the last day of Spring Quarter service, Friday June 10.

Thanks for your support,

Pat

edited to correct dates

Edited May 18, 2005 by Sleepy_Dragon (log)

[Misa]

Pat,

what day is your COD?

[Sleepy_Dragon]

Hey Misa:

Mine's on Wednesday June 8., it's an Indian menu. If you or anyone else wants to attend it, PM me and I can get you on the rez list.

I'll post the finalized menu as soon as the chefs finish vetting it.

And... I guess I have to be nice to you pastry people now, because you're helping me with the breads and desserts.

Pat

[Sleepy_Dragon]

Here it is, my finalized Chef of the Day menu for Wednesday June 8, minus one dessert which I'm still working on. It will be taking place in the Square One bistro. To make reservations, please call the SCA offices at 206-587-5424, or drop me a PM.

Kulhad

Appetizers

Tali Hui Jhinga . . . . . 4.50

Crispy fried spiced prawns accompanied by tomato and mango-passionfruit chutney

Tarkari ni Bhajia . . . . . 3.00

Parsi banana fritters with tamarind and cilantro chutneys

Soups & Salads

Timatar Rasam . . . . . 2.50

Delicately spiced heirloom tomato soup with toasted coconut

Sundal . . . . . 1.75

Tangy tropical salad of chickpeas and mango on a bed of greens

Entrees

...served with rice, seasonal vegetable and a selection of Indian breads...

Kori Gashi . . . . . 6.00

Mangalorean chicken stew rich with coconut, curry leaves and spices

Laal Maas . . . . . 7.50

Rajasthani style braised certified natural Oregon lamb shank in a smoky spiced red masala gravy

Bengali Thisari . . . . . 7.00

East Indian style mussels in a coconut and shallot sauce redolent with spices

Nimbuwali Machchi . . . . . 7.50

Roasted salmon in a kefir lime leaf and masala yogurt sauce

Dakshin Platter . . . . . 6.00

Southern vegetarian sampler with lemon rice, lentil crepes and accompaniments

Desserts

Caju Kulfi . . . . . 3.00

Rich nutty cashew ice cream topped with roasted spiced tropical fruits

(one more dessert TBD)

Thanks everyone.

Pat

[Sleepy_Dragon]

Tomorrow June 10 is our Grand Buffet, and our last lunch service for Spring quarter. SCA will reopen for summer quarter lunch service in July. Thanks for your support.

Pat