|Gabrielle Geerts slices peppers that are included in the fried chicken and waffles dish she will be serving to lunch attendees at the main entrée. Submitted photo|
Saint Louis University senior culinary students kicked off their spring luncheon series this Feb. 25. Student will display their culinary talents and food knowledge to the SLU community and public now through May by planning, preparing and executing a menu of their choosing.
This past Monday the role of chef went to Gabriele Geerts who prepared a menu titled "Mama Gabby's Southern Brunch." The menu's title hints at southern fare, and Geerts delivered several delicious southern dishes that included blackberry chipotle soup, fried chicken and waffles with spicy aioli and cranberry maple syrup and peach clafoutis a la mode with a cinnamon-peach reduction sauce.
This luncheon series is a part of nutrition and dietetics' DIET 490 class taught by Steve Jenkins from the Nutrition and Dietetics Department who believes the lunches are a valuable experience for the students.
"They have complete control from start to finish including food preparation and dining service. It allows them to understand the importance of timing between meals and what customers are looking for in a professional restaurant experience," said Jenkins.
The next luncheon will be at 11:30 a.m. Monday, March 4, in the dining area located on the lower level of Salus Center. The menu is titled "Under the Sea" and the chef promises a seafood-focused menu that includes a crawfish boil.
Other upcoming lunches include:
- Monday, March 18: Morrocan Cusine
- Monday, March 25: Julia Childs Day (Classic French Favorites)
- Monday, April 8: Cherry Blossom Celebration
For tickets to the next luncheon or future luncheon dates, contact Marian Linck in the Department of Nutrition and Dietetics at 314-977-8523 or at firstname.lastname@example.org. Tickets are $10 each.
For more information on the nutrition and dietetics program with an emphasis in culinary arts, visit nd.slu.edu.