What better alfresco setting for a fresh lunch than a beautifully manicured garden? That’s the idea behind “Out to Lunch,” in which culinary students from St. Croix Career and Technical Education Center (CTEC) prepare and serve fine cuisine at the St. George Village Botanical Garden.
“The gardens are underutilized,” said Holly Herold, director of SGVBG. “This helps to get people to the gardens and remind them of what we have here.”
Eleventh and twelfth graders served a couple of dozen women at the St. Croix Women’s Initiative’s meeting at the Bodine Visitors Center Friday. Cecilia Frazer, an initiative member, said she had the Good to Chew students cater a cocktail party and was very impressed with them so she suggested them to the members.
Chef Anton Doos, culinary arts teacher at CTEC, kept students on their toes. The tables, chairs and crisp white linens were provided by the garden.
The students prepared a tender teriyaki chicken, flank steak, and tomato-stuffed mahi. They served Chinese greens, green beans almondine, cherry tomato and mozzarella salad, curried rice with dates and walnuts, and more. Dessert was a poached pear with a light cream sauce.
“The preparation was challenging, but a good experience,” said Chanelle Rivera, a junior, as she served drinks.
“This is a good way for the students to get an idea of different meals other than local food,” Doos said. “This is a good place to showcase the students and for them to experience serving. We want these ladies to go out and tell others about the luncheon.”
The attendees were very pleased with the service and food presented by the young people.
“The food was great,” said Adrianne Brooks. “It is so refreshing to see young people doing this for the community.” Janis Bobeck said the food was fabulous and so was the presentation.
This is the second lunch the students have served at the garden. The next luncheon will be March 24 at 11:30 a.m. The price including the entrance fee is $15 for members of the garden and $20 for non-members. For more information and reservations, call Sue Bacallao at 692-2874.
