Program gives exposure to new foods, techniques

By Georgiana Rushworth
March 1, 2001

by Georgiana Rushworth

staff writer

“The Restaurant School’s new student-run complex of eateries promises a range of menus and prices in a European-style, `village-square’ space. The rain and breeze artificial, but the food is for real,” The Philadelphia Inquirer said.

The Restaurant School includes quaint restaurants, shops and vendors with delicate pastries, delicious foods, flowers, and antiques all at a very reasonable price.

Last Tuesday, a hungry fleet of Cabrini students gathered at the Restaurant School to learn “How to dine, wine, and act fine.” The students entered a cozy dining room with plum painted walls and observed the chandeliers hanging from the ceiling. They then took their seats and raved about the elegant table setting as the waiters handed them their menus.

The smiling faces began to chuckle to one another as they tried to read the foreign foods. Some understood a few words in French, while others were baffled and felt a bit flustered. Dr. John Heiberger, business administration department chair, stood up and introduced the servers and dining staff and then they explained the choices of appetizers for the evening; salad with a citron vinaigrette or vichyssoise, which is a cold potato soup. A small portion of cranberry sorbet would then be served to cleanse the pallet before the main course. The entrees were a choice of a seafood dish in a Hollandaise sauce, or chicken with leeks and rice. Last, but not least, were the mouth-watering desserts, a fruit tart with strawberries, blueberries, slivers of kiwi and pineapple, or a Black Forest mousse cake. This would be served with a choice of coffee or tea.

Throughout the evening a wine connoisseur spoke to the students about tips on picking the right wines. What one should do with the cork, what are good white and red wines at a fair price, how to swish the wines around your mouth to fill your senses, and what wine critiques look for as they swirl the wine around the glass. The students could then sample a nice white and red wine as they ate their entrees.

“The purpose of the complex is to give both the students and the community a range of dining experiences on many levels, from menu, setting and pricing. The concept of the design evolved in Liberatoscioli’s mind through the year-long renovation,” The Philadelphia Inquirer said.

“‘The goal is to give students exposure to different food styles and techniques,'” said the Restaurant School president Daniel Liberatoscioli. The Restaurant School keeps their educational goals in mind and gives the students hands on experiences in both kitchen and serving techniques.

Cabrini College students learned the tricks of the trade as questions were answered all night. The dining hit was a success. Bon Appetite!

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Georgiana Rushworth

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