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.
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