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...
Please tell me you're planning to post the potage recipe! That looks delicious!
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