A few weeks ago, several of my co-workers and I had an off campus training. It was located near the local adult school's culinary arts program. Every week on Wednesdays and Thursdays, the head chef and instructor emails the whole district to let us know of that week's offerings. Since most of us had not tried this place before, we were only too happy to give it a try. The day we went was beautiful and sunny outside. There were a lot of students out and about at the adult school where the culinary arts program is taught. The main dishes that day were Beef Stroganoff (pictured on the left) and Breaded Catfish (not pictured). The chafing dish on the right had an artichoke frittata, one of the side dish choices.
Here's another look at that fritatta. When I was taking photos, I was getting wierd looks (as always) but I didn't give a fk. I even asked one of the chefs if I could take photos and they were happy to have me do so. About this fritatta, it was big and fluffy, but a bit too "eggy" for my taste.
Another side dish was steamed vegetables (string beans and zucchini)...
Oops, I skipped ahead. Here are the desserts - A Maple Apple Verrine (a French layered dish which can either be sweet or savory, in this case, it was sweet) and Orange Bundt Cake garnished with a dollop of whipped cream and a tiny bit of an orange slice.
Most of us got the same thing - the Beef and Mushroom Stroganoff served over egg noodles with steamed vegetables and the artichoke fritatta.
Here's the dining area...Most of the chefs were older adults. A few of them were older Filipinos, like almost as old as my mom. I was tempted to call them Uncle and Auntie. I thanked them in Tagalog which they seemed to appreciate. I also asked if them if the food was "Sarap sarap", and they laughed.
One co-worker got the orange bundt cake while the rest of us got this parfait like dessert which had sliced apples and a maple flavored gelative. The thinly sliced apple had an "apple shaped" cut out, with the cutout itself garnishing the top of the dessert.
Here's another co-worker's plate. She had the breaded catfish with parmesan. Her sides were the sauteed vegetables with rice pilaf and a bread roll.
Hopefully we'll have another off campus training so we can check this place out again
Here's another look at that fritatta. When I was taking photos, I was getting wierd looks (as always) but I didn't give a fk. I even asked one of the chefs if I could take photos and they were happy to have me do so. About this fritatta, it was big and fluffy, but a bit too "eggy" for my taste.
Another side dish was steamed vegetables (string beans and zucchini)...
Oops, I skipped ahead. Here are the desserts - A Maple Apple Verrine (a French layered dish which can either be sweet or savory, in this case, it was sweet) and Orange Bundt Cake garnished with a dollop of whipped cream and a tiny bit of an orange slice.
Most of us got the same thing - the Beef and Mushroom Stroganoff served over egg noodles with steamed vegetables and the artichoke fritatta.
Here's the dining area...Most of the chefs were older adults. A few of them were older Filipinos, like almost as old as my mom. I was tempted to call them Uncle and Auntie. I thanked them in Tagalog which they seemed to appreciate. I also asked if them if the food was "Sarap sarap", and they laughed.
One co-worker got the orange bundt cake while the rest of us got this parfait like dessert which had sliced apples and a maple flavored gelative. The thinly sliced apple had an "apple shaped" cut out, with the cutout itself garnishing the top of the dessert.
Here's another co-worker's plate. She had the breaded catfish with parmesan. Her sides were the sauteed vegetables with rice pilaf and a bread roll.
Hopefully we'll have another off campus training so we can check this place out again
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