Tag: EM Statler Dining Room
monday may 26th 2008
Hoppin' John Salad
A few months ago I raved to YUM readers about a fantastic cold salad I enjoyed at the EM Statler Dining Room, a restaurant on ECC's City Campus staffed by students in the culinary program.
The salad, a take on the South's famous Hoppin' John, is a great alternative to the ubiquitous (and often dull) potato and macaroni salads that are part of a traditional American cookout. Fresh, flavorful and packed with healthy ingredients, Hoppin' John Salad with Pecan Vinaigrette is sure to become a family favorite. I should also note that the dressing is a great addition to any green salad.
If preparing the black-eyed peas is too much of a time investment for you, feel free to use the canned version, though they should be drained and very-well rinsed and you'll need to watch how much salt you add throughou…
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tuesday march 4th 2008
Take a Trip With EM Statler's International Menu
I love the EM Statler Dining Room. Located at the end of a hallway behind the cafeteria on ECC's City Campus, the EM Statler functions as a training ground for ECC's many Culinary Arts students. During the portion of the year in which it is open, students take turns at various positions in the kitchen and the front of the house, preparing and serving dishes representing many of the world's cuisines.
During my visit last week, the menu highlighted the cuisine of America's Deep South. The prices are remarkably low since the school's aim is to train, not make a profit. Appetizers included Fried Green Tomatoes ($1.95), a creamy New Orleans style shrimp bisque ($2.50), and a Crawfish pie made with a beautiful crust ($2.50). My favorite portion of the meal was the Hoppin' John Salad featuring a pecan vinaigrette. Ho…
thursday february 15th 2007
The Lovely EM Statler Dining Room
A few days ago I told you about the great culinary classes available to the public at the ECC’s City campus. But wait, there’s more. Two weeks ago I had the fortune of being invited to lunch by Chef Songin, the Assistant Professor of the Hospitality Management/Culinary Arts program. I fully expected a cafeteria complete with compartmentalized lunch trays and bags of chips. Not such a bad deal, it’s been a (very!) long time since I’ve partaken in such a meal and I knew after our initial phone call that Chef Songin and I would hit it off.
Imagine my surprise when Chef and I met in the lovely EM Statler dining room. Tucked away in a corner near the campus cafeteria, the EM Statler is a fine dining atmosphere- complete with fresh flowers, stemmed water glasses and linen tablecloths and napkins. Chef explained to me that the “restaurant” is run by the culinary stude…
