Please bare with me, because this may be rather long.
I have driven by this restaurant thousands of times, but I have never tried it.
Last night Chef Matthews was kind enough to host a dinner of my peers and me. I will begin with the positive,
The food was delicious, correctly prepared in spotless kitchens that you can see students learning their trade.
We took a tour of the classrooms/kitchens where the students were learning cuisines of the world, last night was India, they were learning a rosted Garlic and potato
leek soup, Curry Chicken and a cheese desert of some kind. Thjis is not the food you will eat however. The students themselves eat this.
There was a western US cuisine class which encompasses Tex Mex, BarBQue, and Pacific Northwest cuisines.
Everone was facinated with the Pastry, Desert and Bakery. They were making Baked Alaska.
Our dinners came from the A la Carte kitchen, where
third and fourth year students hone their skills.
I ordered a Pan Seared Red Snapper with tropical fruit salsa, curried Basmati rice pilaf with dried fruits.
It was perfectly prepared, the assorted hors d’ oeurves were delightful, Roasted Duck Breast with Mandarin Orange cream cheese on flat bread, Shrimp Escabeche,
Andalusian Gazpacho. The appetizers were Sesame crusted Diver Scallops, Barbeque Chicken Pizza, Grilled vegetables with tomato Coulis, and Baba Ganoush with pita.
Others in our party were treated to Penne Pasta Pomodoro, NY Strip Steak, and Chicken Breast stuffed with Prosciutto and Provolone Cheese.
The demonstration of the evening was at desert. They
prepared Crepes Suzette tableside, what a treat.
Now, for the challenges.
First, finding a parking space is a challenge. Students
at the Art Institute, where this restaurant is located, are arriving for their classes, and it was an extreme challenge to find an empty space.
Secondly, the wait staff are culinary students, not servers, they do not get paid, They try their best, but don’t expect polished servers.
Finally, The egos exhibited here by the instructors
made me cringe just a little. The instructors all must have Masters Degrees. Gordon Ramsey is their role model.
This is a not for profit restaurant. Every dollar is used in the operation of the school. They are only open when the students are there. They have no paid employees, so tip your server generously, please. Help these students who deserve our support.