The Chef:
Rebecca Brazzle has always loved to cook and has been cooking since she was a child. She started taking culinary classes in high school and loved every minute of it. Rebecca plans on moving to San Diego to begin her career as a chef after graduation from the Institute for the Culinary Arts in May.

The Menu:
1st Course- Scallop, Soy Sesame Vinaigrette, Caramelized Onions

2nd Course- Swordfish, Basil Oil, Mushroom and Bacon Saute, Asparagus

3rd Course- Chicken Roulade, White Wine Sauce, Grilled Zucchini, Smashed Potatoes

Dessert- Strawberry Marscapone Shortcake

Unfortunately the Bistro is currently booked until the end of the quarter. Check back to the Sage Student Bistro website for future dining dates. 
http://resource.mccneb.edu/Bistro/reservation.htm

These are a few of MY favorite things...

The Chef:
David Campbell has been a student at the Institute for the Culinary Arts at MCC since 2007 and plans to graduate in the Fall. David always showed an aptitude for art, but food seemed to be most creative way to express it. Upon graduation, David hopes to spend two years in Italy before cooking, and eating his way around the globe.

The Menu:
1st Course-Foie Gras, Frisee Salad, Fig, Chocolate Paint

2nd Course- Hazelnut Crusted Sweetbreads, Sweet Potatoes, Butternut Squash, Bacon-Balsamic Vinaigrette

3rd Course- Sauteed Duck Breast, Apple Leek Compote, Parsnip and Potato Puree, Blackberry Gastrique

Dessert- Pumpkin Mousse, Pomegranate Gelee, Hazelnut Streusel, Hazelnut Shortbread, Pomegranate Seeds

David's menu will run until 13 May. Reservations can be made online at http://resource.mccneb.edu/Bistro/reservation.htm . Rumor has it the Morel plate is sill on...ask your server for  details.

Certainly Not Mary's Little Lamb...

The Chef:
This week's chef comes to us from small town Aurora, Nebraska. Nick Schrunk knew he wanted to be a chef since the 7th grade.All the knowledge he has accrued at Metro about food and the culinary industry in general,  has only served to intensify his love of the culinary arts. Knowing more only aids in the betterment of Nick's cooking abilities.

The Menu:
1st Course- Carrot and Jalapeno Potage, Jalapeno Cracker, Pickled Carrot

2nd Course- Smoked Shrimp, Mache Salad, Balsamic and Honey Vinaigrette

3rd Course- Lamb Chops, Pickled Radish, Sauteed Apple, Garden Succotash, Cauliflower/Vanilla Puree, Port Sauce

Dessert- Strawberry Caramel Profiterole

Nick's menu will run until 6 May. Reservations can be made online at http://resource.mccneb.edu/Bistro/reservation.htm . Also this week, Sage Student Bistro will be offering a plate featuring Spring's most illustrious fungi, the elusive Morel mushroom. Four dishes, one plate. Morel Ravioli with Morel Butter, Tempura Fried Morel with Frisee Salad, Sauteed Morels and Brioche, and Pork Tenderloin with Morels, Bacon and Shallots.  That's right folks, more Morels than allowed by law...