Culinary students to display skills at Golden Eagle Grille
, 2014


Culinary students to display
skills at Golden Eagle Grille

Under the supervision of Chef Hatley Bright, students of the Rappahannock Community College Culinary Arts program will share their talents with local diners, using the facilities of the Grille at the Golden Eagle Golf Club, 374 Clubhouse Road, Irvington.

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Culinary Arts students from left are Nicholas Slaughter of Northumberland, Alexus Robinson of Lancaster, Matthew Greene of Richmond County, instructor Chef Hatley Bright, and Brian Burns of Gloucester. Other students are Genevie Boarman of Northumberland and Bradley Wood of Mathews.

The public is invited to make reservations for dinner on Tuesday evenings from February 11 through April 15 (excluding March 4). The fee is $24.95 per person for appetizer, salad or soup, an entrée, dessert, non-alcoholic beverages and a gratuity. Wine and spirits will be available at an additional charge.

“We invite each of you to come and taste for yourself the fine cuisine that Chef Bright has planned for the semester,” said Golden Eagle Grille manager Gayle Nelson.

Entrées are:

• February 11, pork burger with bacon marmalade, or turkey chili.

• February 18, crispy cod with broccoli jicama slaw, or roasted chicken with lemon and green olives.

• February 25, chickpea ribolitta with parsley walnut pesto, or roasted sausages with grapes and polenta.

• March 11, spicy Thai noodle bowl with crispy chicken, or green curry with eggplant and mushrooms.

• March 18, shrimp and corn chowder, or roast pork with mushroom compote.

• March 25, Santa Fe chili pasta, or stuffed Cornish game hens.

• April 1, white chicken chili, or roasted pork loin with wild mushroom ragout.

• April 8, grilled lemon chicken with ratatouille, or poached salmon with roasted red pepper coulis.

• April 15, has not yet been determined, as that date has been scheduled as the students’ final exam.

On all dates, guests with special dietary needs will be accommodated if possible, but their requests must be made by the Friday preceding the Tuesday dinner reservation, said Nelson. Also, due to varying availability of some menu items, the listed entrees may be replaced with a comparable substitute.

An important part of the Culinary Arts curriculum is learning to prepare, present, and serve food attractively in a restaurant setting. Golden Eagle Grille staff members are happy to have the opportunity to help Chef Bright teach her students these aspects of the food and beverage industry, she said.

However, as the students must also learn to purchase appropriate amounts of key ingredients, the restaurant must be able to tell them well in advance how many guests they will be entertaining.

Reservations for the dinner seatings of 6, 6:30, and 7 p.m. can be made by calling the Grille at 438-6740, Wednesday through Monday from 11 a.m. to 3 p.m.; or email Gayle Nelson at gnelson@tidesinn.com.


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