COD Students Create Culinary Delights for Lunch, Dinner and the Market This Spring
College of DuPage students are creating culinary delights this spring, with all lunches and dinners now being presented in Waterleaf dining room, located in the state-of-the-art Culinary & Hospitality Center.
Moving into Wheat Café is the new Fast Casual class that will operate a quick-serve concept on Tuesdays. Patrons can purchase breakfast and lunch items at the Culinary Market counter and then grab a table in Wheat.
The Culinary Market will continue offering baked goods, soups, cold salads, entrees and more on Wednesdays and Thursdays.
Regional American cuisine lunches and dinners consist of fresh seasonal fare prepared by students in the Culinary & Pastry Arts and Service classes. Lunch seatings are at 11:15, 11:30 and 11:45 a.m. on Wednesdays through Fridays, Feb. 10 to May 6, while dinner seatings are at 6:45, 7 and 7:15 p.m. on Tuesdays, Feb. 9 to May 3. Featured fare this spring is Central Farmlands, Feb. 9 to 26; Pacific Northwest, March 1 to 18; Tex Mex, March 29 to April 15; and American South, April 19 to May 6. The cost is $17 for lunch and $25 for dinner, and menus can be viewed here.
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 on Thursdays, Feb. 11 and 18; March 3, 10 and 31; and April 21 and 28. Menus do change and can be viewed here. The cost is $60, which includes tax.
Students in the International Cuisine class take guests on a gastronomic tour of the world with recipes celebrating the seasons and using the freshest ingredients. Dinners start at 7 p.m. on Wednesdays, March 2 (Normandy Region of France), March 16 (Scandinavia: Denmark and Sweden), April 6 (Caribbean), April 20 (Greece) and May 4 (Cuisine of Spain Tapas Style). The menus can be viewed here, and the cost is $45, which includes a wine pairing (with select dinners offering a beer pairing) with the meal and tax.
Students in the Fast Casual class will offer breakfast and lunch items from 8:30 a.m. to 12:30 p.m. on Tuesdays from Feb. 9 to May 3. Items can be purchased at the Culinary Market counter and then taken into Wheat Café.
The Culinary Market sells items made by students and will be open from 11 a.m. to 2:30 p.m. on Wednesdays and Thursdays from Feb. 10 to May 5. The menu at the Culinary Market changes daily and is tied to the curriculum of several classes.
Dedicated dining parking can be found by the entrance to the Culinary & Hospitality Center. Reservations for lunches and dinners are available through the Waterleaf page at www.opentable.com. For more information about Wheat Café, email wheatcafe