Public invited to enjoy gourmet lunches at MNE

Braised beef with spinach and leeks, bacon-wrapped scallops and bananas Foster aren’t your typical lunch fare. But they are all items on the menu at the Mercyhurst North East Culinary and Wine Institute’s Spring Lunch Series. The meals, which are open to the public, are being served every Monday, Wednesday and Friday through May 7 at the Stone Chapel Dining Room on the MNE campus. For just $8.49 plus tax, you’ll be treated to a four-course meal complete with a glass of student-produced wine.

The series has become popular in the community for providing gourmet cuisine at an affordable price. Foremost, however, it is a way for second-year culinary students to put the skills they’ve learned to use in a service setting. All of the meals are planned, prepared, and served by students in the Advanced Culinary course, the capstone of the culinary arts curriculum.

“Not only is this a great way for us to stay connected to the community and offer them opportunities to enjoy unique and delicious foods for an outstanding price, but it’s a one-of-a-kind learning experience for the students,” said Beth Ann Sheldon, director of the MNE Hotel, Restaurant, Institutional Management Department and t he Culinary and Wine Institute. “It allows them to learn all aspects of the restaurant business, from menu planning and purchasing, to preparing and cooking the food, to guest relations.”

Students work in teams of three on each luncheon; the front of house manager is in charge of seating, serving, and guest relations, the chef is assigned to preparing the food, and the general manager is in charge of planning, supervising and successfully executing the entire production. Students are assigned to the positions on a rotating basis, and every student tries their hand at each position twice. Other than staying within cost parameters, the instructors leave the selections up to the students, said Sheldon.

Upcoming meals include main courses of chicken stuffed with basil pesto, Duxelle chicken, and a portabella melt sandwich. Although the meals have a fixed menu, a chicken entrée is available at each meal for those who might not like the selection of the day, said Sheldon.

Seats are still available for most of the meals, but reservations are required. Seating begins at 11:30 a.m. Call (814) 725-6333 to make reservations or to request a menu.