Dinner at Seasoned

When:
February 13, 2019 - 5:45pm
February 14, 2019 - 5:45pm
February 20, 2019 - 5:45pm
February 21, 2019 - 5:45pm
February 27, 2019 - 5:45pm
February 28, 2019 - 5:45pm
March 6, 2019 - 5:45pm
March 20, 2019 - 5:45pm
March 21, 2019 - 5:45pm
March 27, 2019 - 5:45pm
March 28, 2019 - 5:45pm
April 3, 2019 - 5:45pm
April 4, 2019 - 5:45pm
April 10, 2019 - 5:45pm
April 11, 2019 - 5:45pm
April 17, 2019 - 5:45pm
April 18, 2019 - 5:45pm
April 24, 2019 - 5:45pm
April 25, 2019 - 5:45pm
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Dinner is served every Wednesday and Thursday from February 13 to April 25*

*Restaurant will be closed on March 7, 13, 14 

Advanced Food Prep 2 lets students use the knowledge of different cuisines creatively. The students will manage different types of recipes via region, organize staff tasks, implement purchasing, costing, leadership roles and work ethic in a professional kitchen setting. The dining room service class runs the front of the house operation, such as wait staff, bartender, host and manager under consultation of Chef Megan Diehl. Regional cuisine themed dinners planned by culinary students under consultation of Chef Matthew Bolton for the public in our open kitchen, Seasoned.

Five course gourmet meal in fine dining setting consisting of amuse, appetizer, intermezzo, entrée, dessert and beverages such as soda, tea and coffee. Now offering cash bar serving wine and local craft beer. 

Seating available at 5:45, 6:00, 6:15, 6:30, 6:45 and 7:00. Reservations preferred. Cost is $24.95 plus tax (cash or check). Make your reservation here.

Dinner Regions by Date:

February 13, 14 France
February 20, 21 British Isle
February 27, 28 Italy
March 6 Spain
March 20, 21 Mexico
March 27, 28 Germany 
April 3, 4 Africa
April 10, 11 Middle Eastern
April 17, 18 China
April 24, 25 Japan