The Arkansas Tech University Department of Parks, Recreation and Hospitality Administration will welcome two graduates of The Culinary Institute of America as guest chefs for the fall dinner series meal at Williamson Hall Dining Room on Thursday, Nov. 19.
Chefs Altus Buttry and Patrick Herron will lead preparation of the meal and provide mentoring for Arkansas Tech hospitality students. Members of the Arkansas Tech campus community and residents of the surrounding area are invited to attend.
Cost for the meal will be $25 per person. Seating times are available from 6-7 p.m. Reservations may be made by calling (479) 968-0378 or by sending e-mail to khall18@atu.edu.
Buttry is proficient in new American, French, Creole, Italian and Vietnamese cooking styles. Recipe development, as well as menu and kitchen design, are among his specialties.
American, European and regional cuisine are among Herron’s strengths. He brings knowledge and experience in wine and food pairings, time and cost efficient procedures and catering and special events production.
Below is the menu for the Thursday, Nov. 19, dinner at Williamson Hall:
Appetizer
Grilled Portobello Mushroom with Tomato Caponata, Mustard Thyme Aioli and Basil Bruschetta
Soup
French Onion Soup
Or
Salad
Arugula and Baby Spinach with Feta Spiced Pecans, Shaved Shallots, Grape tomatoes and Sherry Vinaigrette
Entrée
Chicken Agrodolce (Sauteed Breast of Chicken with Capers, Grapes, Shallots, Balsamic and Jus; Braised New Potatoes and Roasted Broccoli)
Or
Marinated Grilled Lamb Loin Chops with Truffle Infused Honey Creamy Rosemary Polenta and Haricot Verts
Dessert
Mixed Berry Cobbler with Bourbon Anglaise
