RCC culinary students to display skills at Golden Eagle
|From left are RCC Culinary Arts students Nicholas Slaughter, Northumberland County; Alexus Robinson, Lancaster County; Matthew Greene, Richmond County; instructor Chef Hatley Bright; and Brian Burns, Gloucester County. Not pictured are Genevie Boarman, Northumberland County, and Bradley Wood, Mathews County. Chef Bright’s students will prepare dinners for guests of the Grille at the Golden Eagle Golf Club on Tuesdays through April 15.|
Under the supervision of Chef Hatley Bright, students of Rappahannock Community College’s Culinary Arts Program are once again sharing their talents with local diners, using the facilities of the Grille at the Golden Eagle Golf Club in Irvington.
The public is invited to make reservations for dinner on Tuesday evenings from February 11 through April 15 (excluding March 4, which falls within RCC’s spring break), at a cost of $24.95 per person. The charge includes an 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.
Each week, a selection of mouthwatering dinners will be prepared. The entrée for February 11 is pork burger with bacon marmalade, or turkey chili; for February 18, crispy cod with broccoli jicama slaw, or roasted chicken with lemon and green olives; for February 25, chickpea ribolitta with parsley walnut pesto, or roasted sausages with grapes and polenta; for March 11, spicy Thai noodle bowl with crispy chicken, or green curry with eggplant and mushrooms; for March 18, shrimp and corn chowder, or roast pork with mushroom compote; for March 25, Santa Fe chili pasta, or stuffed Cornish game hens; for April 1, white chicken chili, or roasted pork loin with wild mushroom ragout; and for April 8, grilled lemon chicken with ratatouille, or poached salmon with roasted red pepper coulis.
The menu for April 15 has not yet been determined. The dinner on that date will be 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. 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; 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 p.m., 6:30 p.m., and 7 p.m. can be made by calling the Grille at 804-438-6740, Wednesday through Monday, between the hours of 11 a.m.-3 p.m.; or email Gayle Nelson at .