For their final day of class, Culinary Arts students enjoyed breakfast out at Perkins using some of the tip money they collected this semester. It was a fun way to end a great semester!
May 3
The group gathers for the tea.
Hosts Matt Libby and Jesse Shetler.
Shawna Borntrager serves Mary Forney and Kate Brenneman.
Beautiful and delicious!
The Culinary Arts class ended their semester of operating Mundi Cella: The World’s Pantry by hosting a Mother’s Day Tea. As always, it was a pleasure to come to the cafe and eat delicious food and relax and converse with friends. The menu included: Bacon and Egg Crostini, Gingery Quinoa Salad, Cinnamon Bun Scones, Fresh Fruit with Honey Lime Dressing, and Raspberry and Mascarpone Gingersnap Tart.
Instructor Ranee Brokaw comments,”The restaurants are always a lot of work for the class but is has been a successful season again this year and a great way for the class to be able to use their skills and interact with the community. The Mother’s Day Tea is a fun way to end the year. It is always nice to be able to serve the special ladies who join us!”
Culinary Arts Class: (back) Amber Davis, Randy Ropp, Zach Weiss, Ben Brenneman, Nathan Peters; (front) Matt LIbby, Kyle Brinning, Shawna Borntrager, Jesse Shetler, Instructor Ranee Brokaw
Hannah Gingerich and Laura Hochstetler
Celia Hostetler, Allison Benson and Jacob Valov
Kirby Shetler and Michael Hershberger
Enjoying the deliciousness!
After nearly an entire semester of making pre-selected, healthy foods during labs, the Foods 1 classes were allowed a bit more freedom with their lab recipes this week. Each student was required to bring in a favorite recipe and share it with the class and the class then voted on their top three choices for lab this week. Second hour chose to make homemade crunchwrap supremes, white chicken chili, and pizza macaroni cassserole. The fourth hour class made Texas sheet cake, monkey bread, and ravioli casserole. It was hard to pick their favorite recipe since they liked everything! Check in with a Foods student to get a copy of these tasty recipes!
Executive chefs Matt Libby, Randy Ropp, Jesse Shetler
Matt Libby washes the preparation utensils and cookware before the restaurant opens.
Nathan Peters
Ben Brenneman & Kyle Brinning
Six tables were set to accomodate the guests.
Brazilian food was highlighted at Mundi Cella: The World’s Pantry Wednesday morning. Executive chefs Matt Libby, Randy Ropp and Jesse Shetler researched, planned the menu, purchased the groceries, and directed the preparation of this flavorful cuisine. The menu consisted of Pollo Sabroso y Tocino (tender, savory chicken and bacon served with Brazilian rice), Salada de Palmito (romaine lettuce and hearts of palm with lemon vinaigrette dressing), Pao de Queijo (traditional Brazilian cheese rolls), and Brigadeiros and Horchata (a sweet chocolate bonbon and a refreshing cinnamon rice drink.
All seemed to enjoy the meal prepared by the Culinary Arts students as they enjoyed their food in a relaxed environment among soothing music and friends and neighbors.
This is the last restaurant of the season. The students will prepare a Mother’s Day Brunch in May for invited guests.
Nancy Halder with some of her favorite tea sets.
Ben Brenneman showing the proper way to stir tea.
Kyle Brinning and Shawna Borntrager drink the delicious tea!
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To gain more understanding of international dining customs, the Culinary Arts class experienced a typical afternoon tea at the home of John and Nancy Halder (even though it was 8:30 in the morning instead of 4:00 pm!) Nancy served as “mother” and shared common traditions of high tea and afternoon tea with the class while serving them tea and toasted tea cakes. She also showed the class her teapot collection and gave tips about the etiquette of drinking tea. Thank you Nancy for your hospitality!
Apr 4
Executive Chefs Ben Brenneman and Kyle Brinning
Ben Brenneman stir frying vegetables.
Ben Brenneman and Kyle Brinning were the Executive Chefs this morning and directed all aspects of researching, planning, buying, and preparing Chinese food for this morning’s cafe. The menu included Chicken Lo Mein (a flavorful pasta dish of tender chicken, ginger, and mushrooms), Peppered Steak (slightly spicy authentic Chinese steak served with fried rice), Baby Bok Choy with Pine Nuts (savory Chinese cabbage with green onions and garlic) and Chinese Almond Cookies (tender butter cookies (a tasty end to a Chinese meal). The food was delicious and the guests went away satisfied!
The last cafe will take place on April 25th where Brazilian food will be served. This meal does not have any available spots left.
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Jesse Shetler makes a few adjustments before the guests arrive.
Instructor Ranee Brokaw and Randy Ropp check over the reservation list.
Randy Ropp pours more coffee for Mary Forney.
Matt Libby serves Martha and Myron Graber.
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