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Taste of the Mediterranean
March 27, 2009
PLU’s Dining & Culinary Services is hosting Culinary Week March 29-April 3. The week will include demos and tastings that focus on Mediterranean food: tapas, olives, cous cous, harissa, Turkish coffee and much more.
Certified Master Chef Ken Arnone will be hosting three closed sessions with the University’s kitchen staff, creating new recipes and instructing how they should be properly prepared.
Then from 10:30 a.m. to 2:30 p.m., Wednesday, April 1, Dining & Culinary Services will host a lunch in The Commons featuring the new recipes. A $10 donation for the PLU Community Garden is suggested from patrons with no PLU ID.
“College food service truly has come a long way. It is a pleasure to work with the PLU staff…to reproduce these authentic dishes for the student body. This type of hands on continuing education is extremely valuable and necessary for a first rate culinary team that is servicing a very educated consumer,” Arnone said.
Throughout the week, Arnone and Dining & Culinary Services’ staff members will host demo and tasting sessions open to everyone. These will include an olive tasting, cooking in a tagine, sweet & savory phyllo and several others.
One of the featured events is “The Commons on Fire: PLU Top Chef” starting at 8 p.m. Tuesday, March 30.
This competition will include three teams working for two hours with 12 ingredients. The teams will include two kitchen staff, one PLU staff member and one PLU student. The competition will be judged and commentated by Arnone.
For more information and the entire week’s schedule, go to http://www.plu.edu/~dining.
Then from 10:30 a.m. to 2:30 p.m., Wednesday, April 1, Dining & Culinary Services will host a lunch in The Commons featuring the new recipes. A $10 donation for the PLU Community Garden is suggested from patrons with no PLU ID.
“College food service truly has come a long way. It is a pleasure to work with the PLU staff…to reproduce these authentic dishes for the student body. This type of hands on continuing education is extremely valuable and necessary for a first rate culinary team that is servicing a very educated consumer,” Arnone said.
Throughout the week, Arnone and Dining & Culinary Services’ staff members will host demo and tasting sessions open to everyone. These will include an olive tasting, cooking in a tagine, sweet & savory phyllo and several others.
One of the featured events is “The Commons on Fire: PLU Top Chef” starting at 8 p.m. Tuesday, March 30.
This competition will include three teams working for two hours with 12 ingredients. The teams will include two kitchen staff, one PLU staff member and one PLU student. The competition will be judged and commentated by Arnone.
For more information and the entire week’s schedule, go to http://www.plu.edu/~dining.