Tasting perfection

Heidi Zemach for SCN –

Academy Cafe students Victoria Silk and Daniel Douglas. Heidi Zemach photo.

Academy Cafe students Victoria Silk and Daniel Douglas. Heidi Zemach photo.

You never really know what amazing food is in store for you when you sign up for the Academy Café, but you know it will be an wonderful dining experience from the “amuse-bouche” to whet ones appetite, to the desert finale that follows your choice of appetizer, soup or salad and entrée. Even better, the fixed price of the meal is lower than at an actual restaurant.

The café opened to the public last night, prepared by the Culinary Arts students at AVTEC.

This spring semester thirteen students are responsible for every aspect of Academy Café, which teaches them many important aspects of their future jobs including creating original recipes, budgeting, ordering, preparing and serving. They even create the menu.  Those studying in the dining room service, Ala-carte Savory and Advanced Pastry Arts classes, hail from across Alaska. They will graduate in June. The young chef who served our table, Daniel Douglas, 24, comes from Anchorage, and was very patient and knowledgeable about every aspect of the food being served, and was very gracious.



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Mocha Milk Mousse desert at Academy Cafe. Heidi Zemach photo

Mocha Milk Mousse
desert at Academy Cafe. Heidi Zemach photo

Souvlaki featuring grilled chicken skewers with lemon rice, salad withe pita bread and tzatziki sauce. Heidi Zemach photo

Souvlaki featuring grilled chicken skewers with lemon rice, salad withe pita bread and tzatziki sauce. Heidi Zemach photo

This spring’s café theme  is Southern Mediterranean. Appetizers included Spanikopita and grilled artichoke; Avgolemano, a Greek lemon egg soup, and entrees such as Souvlaki, grilled meat on skewers served with pita bread and Tzatziki sauce, and bison pasticcio. I’ll leave the rest as surprises.

Reservations are made in advance, and the last ones were going fast.

 

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