NEWS

Bon appetite

Culinary arts seniors hold weekly restaurant nights thru Dec. 16

By EMMA BARTLETT
Posted 10/11/22

By EMMA BARTLETT

It’s not every day that you see a pig in Cranston Area Career and Technical Center’s (CACTC) hallways – especially a smoked one next to a buffet-style dinner of …

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NEWS

Bon appetite

Culinary arts seniors hold weekly restaurant nights thru Dec. 16

Posted

It’s not every day that you see a pig in Cranston Area Career and Technical Center’s (CACTC) hallways – especially a smoked one next to a buffet-style dinner of potato skins, honey bourbon salmon, chicken sliders and more. But, that’s exactly what guests encountered Friday night during the culinary program’s Friday night dinner restaurant series that will run from now until Dec. 16.

CACTC’s culinary arts program is designed to prepare students with the skills and knowledge necessary for employment in the food service industry or for application to college-level food service programs. The Friday night restaurants are a culmination of seniors’ four years of work and dedication to the program.

In the program, students explores basic and advanced cooking techniques, baking and pastry arts, food art and design, food services and sanitation, menu and event planning, applied culinary math and science, food and beverage service and inventory control purchasing; other highlights include certifications in ServSafe sanitation, ServSafe alcohol and ProStart, along with courses in financial literacy, catering opportunities and participation in SkillsUSA competitions.

“We find that a lot of kids go into it [culinary arts program] wanting to eat but come out of the program saying, ‘oh wow I didn’t realize I’d learn to cook that much,’” said Chef Anthony Votto.

The restaurant portion of the program was developed 16 years ago, and meals take place in the building’s Meshanticut Room which is set up like a restaurant with tables, chairs and a bar. CACTC’s Construction Academy will be updating the Meshanticut Room next semester.

Taught by Chef Votto, Steven Versacci and Melanie Rogers, students learn the history of cooking and alternate one week in the classroom followed by one week in the kitchen where they use the skills they just learned.

Votto shared that seniors were put in groups of three or four to design the menu and room. The students can then ask their servers to dress a certain way to add to the theme.

Oct. 7 kicked off the first night in the Friday night dinner restaurant series where Nicholas Cioe, Savannah Lettieri and Adam Ruppert decided to bring southern smoke to the western side of Cranston with a pig roast. Ruppert said the group chose its theme because they all loved BBQ.

The whole class rubbed down the pig Thursday – followed by smoking for 24 hours. Students learned the different parts of the pig and where the different pieces of meat come from. Ruppert and Cioe, who were slicing the pig Friday before the event, said they left the school around 8:30 p.m. on Thursday after watching the pig smoke and returned at 6:30 a.m. to see how it was doing.

The full menu included potatoes and smoked bacon jalapeno poppers for appetizers, grilled peach salad, honey bourbon salmon, chicken sliders and smoked whole pig for entrees, and s’mores ice cream sundae and blueberry apple crisp for dessert. Sides consisted of friends, grilled asparagus, coleslaw, watermelon, mac and cheese and grilled veggies.

Coie added that there were four sauces including honey BBQ, BBQ, mustard BBQ and spicy BBQ.

While some students take the program for fun, others plan to go into the food industry. Lettieri had an early exposure to the food industry since her step-dad is a master chef and her mother works in the restaurant industry. Being in the culinary program for four years, Lettieri’s favorite part has been the first-hand experience of partaking in catering jobs; she hopes to one day open her own catering company.

Cioe, Lettieri Ruppert also worked with CACTC’s graphic communications program to create the menus which were made to look like a grill.

Every restaurant is hosted by a different group of seniors and underclassmen assist by hosting, bartending and being side helpers. The restaurant nights are open to the public and are usually attended by parents, family and friends.

The restaurant takes reservations from 5 p.m. to 7 p.m. Individuals interested in attending should call 401-270-8609


Upcoming Friday night dinner restaurant

Oct. 14 --“Down South”

Howdy Y’all, welcome to down south where you can enjoy your favorite southern comfort foods and cuisines. With a low light setting and an ambiance of classic country music, great food and drinks, you're sure to have a great night with family and friends.

Chefs: Tom Petrella, Bobby Gately, Aidan Shaw, Evan Johnson


Oct. 21 – “Spooky Diner”

Don't be spooked! Come celebrate the scary festivities along with our drinks, entrees and a few of our

tempting desserts. An array of cuisine served by ghouls and a few ghosts, with decor that will make you drop dead!

Chefs: Alastar Chau, Abby Ring


Oct. 28 -- “The Raven”

With our name derived from Edgar Allen Poe’s famous short story, The Raven will be providing creative mocktails, deviously delicious desserts and to-die-for dishes for one late October night only!

Chefs: Olivia Clark, Helen Espinal, Vanthavy Sao, Caitlyn Luce


Nov. 4 -- “The Falling Apple”

Don’t be a crabby apple and come dine into the fall season at The Falling Apple! You will be accompanied by wholesome foods for this comforting evening. Before ordering you’re served warm homemade pumpkin rolls with a side of cinnamon butter. Everyone can come enjoy our vegetarian friendly options too! We hope you fall like an apple into our restaurant!

Chefs: Madison Feliciano, Vicky DiPippo, Ella Adams, Mia Pires


Nov. 18 -- “Bistro 23”

Escape the fall chill as you dine with us for an unforgettable night. Come experience a dinner service at the one and only Bisto 23. Where comfort and fine dining mix to perfection with a touch of flare to excite your night. We hope to see you there!

Chefs: Vinny DelVecchio, Marina Mancini, Jocelyn DeBritto


Nov. 23 -- (Turkey take home) Thanksgiving take home meal

Gobble Gobble! Welcome to our Thanksgiving takeout and celebrate being with family and friends for a to-go meal experience that you and your tastebuds soon won't forget this holiday season!

Chef: Jake Chappel


Dec. 2 -- “La Fiesta!”

Hola! Come celebrate with us at La Fiesta! Join the party while enjoying our homemade crispy tortilla chips, entrees and delectable hot churros. Enjoy the ambience of the Mexican style decor and the festive music. As Raini Rodiguez says best, “Fiesta!”

Chefs: Sam Rosenfield, Morgan Hague, Gabriella Centracchio


Dec. 9 -- “X marks the spot”

Take an expedition around the world and taste signature dishes from various regions. Experience diverse flavors and textures on the culinary journey that awaits you.

Chefs: Ricky Burgos, Gaby Shyllon, Madie Bogle


Dec. 16 -- “Christmas Kitchen”

Christmas is coming to town early so join us for a night of holiday cheer as we cozy up into the Christmas spirit with some of your favorite holiday meals. Bring your ugly sweaters and Santa hats to the Christmas Kitchen!

Chefs: Tommy Pilderian, Evan Sao, Dom Schiavulli, Nevaeh Oliver, Nina Barbera

culinary, dinners

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