Gourmet Meals by College Grads

The girls and I met up at Schenectady County Community College Monday night to dine in style at the Casola Dining Room. It was Stacy's idea and much to our surprise, the dining room was rich in detail with white linen tablecloths, perfect cutlery placement and long stem glassware, just like the table etiquette you'd see in Europe.

From fall through the spring semester, the culinary arts and hotel management students prepare an ever-changing lunch and dinner menu for guests wanting to taste their creations. The students earn their grade through the program and many go onto successful careers in the restaurant business.

Our apprehensive young waiter, obviously a freshman in the program, struggled to uncork the bottle of vino we brought. Alcohol is not served because the students are underage but for a $3 uncorking fee you can bring your own. As our waiter finally poured our toxin, my friends and I could relate to the boy's frustration. Who hasn't waited tables in their early college years and fumbled with a cork screw in public? We paid him no attention and agreed his efforts were commendable and hoped it didn't risk him a lower grade if his teacher was watching.

Upon asking us for our choice of appetizers, Stacy opted for the Ensalade de Nopalitos or prickly pear cactus salad. "Prickly pear"... okay, say those words quickly - "prickly pear" -- am I the only buzz head to think these two words sound hilarious together? I braced myself back from an eruption of laughter. Having to be polite and respectful as to not embarrass my freshman waiter (or my friends) was turning my fine dining experience into a test of maturity.

As Jen often says... "We can't take you anywhere, Sony."

From the entrees, we had our choice of Pozole or southwestern native American stew, grilled breast of chicken adobo with watermelon pico de gallo and chile-rubbed bass. Each description teamed with originality and exotic flavors. Again, these are recipes invented and or influenced by the students in an effort to perfect their cooking and serving skill.

The meal was topped off with a tray of desserts including the infamous "prickly pear cactus" sorbet (God, help me grow up), tequila lime cheesecake and Mexican chocolate cake. We shared the lot with coffee and tea and then waddled back to our cars, happy to know that we shared a 3-course dinner for a mere pittance of $23 each.

For more information on the program and a PDF download of the menu, go to SUNY SCCC. Don't forget to BYO and be on your best behavior.