Lunch with culinary students at Alamance Community College

I recently attended a lunch at Alamance Community College as a guest of Ed Williams, who also writes the wine column for the Greensboro News and Record. Student chefs Teddi Neal and Erin Kerns prepared the meal, assisted by second year classmates in the culinary program. First year students served the tables. The first course consisted of either Leek and Mushroom Napoleon or Roasted Quail with lentil salad and orange gastrique, followed by a choice of Chilled Tomato Consomme with mint and watermelon or Roasted Tri-Color Beet Salad with fried summer squash, toasted almonds, and balsamic reduction. Grilled Salmon ladled with Champagne beurre blanc sauce, joined by basmati rice, peas, and summer vegetable medley was the entree. Dessert consisted of Almond Layer Cake or Fig Tart with goat cheese ice cream and apricot sauce. The experience was a credit to the student chefs as well as their instructors, a meal worthy of any fine dining restaurant. The restaurant that hires Teddi Neal and Erin Kerns after they graduate will be gaining a significant addition for the kitchen staff!