Breaking News Bar
updated: 1/31/2014 11:48 AM

International Cuisine, Classical Cuisine Students Serving Dinner this Spring

Success - Article sent! close
COD News Bureau

Students from the International Cuisine and Classical Cuisine classes will serve dinners on select Mondays and Tuesdays this spring in Waterleaf, the fine dining restaurant located in the Culinary & Hospitality Center at College of DuPage.

Students in the International Cuisine class take diners on a gastronomic tour of the world with recipes celebrating the seasons and using the freshest ingredients. Dinners start at 7 p.m. and are presented on Mondays, Feb. 24 (India), March 10 (French Provencal), March 24 (Basque), and April 14 (Japanese).

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

The menus can be viewed here, and the cost is $40, which includes a wine pairing with the meal and tax.

Advanced culinary students in the Classical Cuisine class prepare and serve a multi-course meal paired with appropriate wines. Seatings are at 6, 6:15 and 6:30 p.m., and dinners are presented on Tuesdays, Feb. 4, 11 and 25; March 4 and 18; and April 15 and 22. Menus do change and can be viewed here. The cost is $55, which includes tax.

Waterleaf is a professionally run, full-service fine dining restaurant. The restaurant's dining room is used two evenings per week on select dates for student-prepared cuisine. In addition to Waterleaf, the Culinary & Hospitality Center features Wheat Café, run entirely by students, and the Culinary Market, which sells student creations.

Reservations should be made through

Share this page