MHCC Culinary Students Prepare Amazing Lunches for Café Tuesday

Posted: April 10, 2013

Mt. Hood Community College (MHCC) announces Café Tuesday, which will be held at the University Place Hotel main dining room at 310 S.W. Lincoln Street in downtown Portland.

Café Tuesday is a collaboration among MHCC’s Hospitality, Tourism and Culinary program, the University Place Hotel - Portland State University and Aramark Corp. MHCC students will use the hotel kitchen and dining room to offer and serve a la carte and multi-course menus on five Tuesdays during spring term (April 16 and 30, May 14 and 28 and June 4.

“Café Tuesday is a great way for our students to put into practice what they have learned, and for the community to enjoy some wonderful food at a reasonable price,” says MHCC’s Court Carrier.

Reservations should be made in advance at either htrpt@mhcc.edu or by voice mail at 503-491-7230. Be sure to identify the date and number in your party. Seatings are 11:30 a.m. – 12:20 p.m.

April 16

  • Northwest bistro salad with mixed greens, craisins, hazelnuts and gorgonzola with balsamic vinaigrette, $5
  • Potato-crusted salmon with mushroom duxelle cream sauce with chef’s choice vegetables, $6
  • Garlic and sage-roasted chicken with butternut cream sauce, mashed potatoes and chef’s choice vegetables, $6
  • Mushroom and asparagus risotto (vegetarian), $6
  • Apple strudel with fresh cinnamon cream, $4
  • Coffee, tea, iced tea, $1
  • Three courses (salad or appetizer, entrée, and dessert), $10

April 30

  • Caesar salad with crisp romaine hearts, croutons, Parmesan cheese and Caesar dressing, $5
  • Chicken cordon bleu: Tender chicken breast filled with black forest ham and Swiss cheese, finished with roasted garlic béchamel, rice pilaf and asparagus, $6
  • Seared snapper: Local fish pan seared and finished with a citrus buerre blanc and served with rice pilaf and asparagus, $6
  • Eggplant Parmesan: Eggplant breaded with Parmesan and bread crumbs, pan-seared and built into a napoleon with mozzarella and marinara, $6
  • Fresh berries in sabayon: Local fresh berries finished with champagne sabayon sauce, $4
  • Coffee, tea, iced tea, $1

May 14

  • Caprese salad: Tomato, basil and buffalo mozzarella with balsamic reduction, $5
  • Meatballs with fettuccini and tomato sauce: Handmade beef and pork meatballs served with tender fettuccini and tomato sauce, $6
  • Three-cheese lasagna: Ricotta, Parmesan and mozzarella layered with tomato sauce and noodles and baked to perfection, $6
  • Beef cannelloni: Pasta filled with ground beef and cheese, baked and finished with basil pesto cream, $6
  • Tiramisu, $4
  • Coffee, tea, iced tea, $1

May 28

  • Ensalada fresco: Crisp romaine tossed with red wine vinaigrette, olives, provolone, tomatoes, parmesan and pepperoncini, $5
  • Pasta primavera: Penne pasta tossed in extra virgin olive oil, garlic and assorted vegetables finished with fresh herbs and Parmesan cheese, $6
  • Chicken piccata: Pan-seared chicken breast with a lemon caper buerre blanc, served with roasted garlic mashed potatoes and chef’s choice vegetables, $6
  • Dijon and herb-crusted salmon: Fresh salmon crusted with Dijon mustard and fresh herbs, baked and finished with béchamel and served with basmati rice and chef’s choice vegetables, $6
  • Raspberry cheesecake: New York cheesecake finished with local raspberry coulis, $4
  • Coffee, tea, iced tea, $1

June 4, Barbecue Buffet, $12

  • Coleslaw, potato salad, pasta salad, fresh fruit, baked beans, roasted vegetables, corn on the cob
  • Slow-roasted, dry-rubbed chicken; low and slow pork spareribs with chipotle barbecue sauce
  • Baked apple crisp

For more information, please contact the Office of College Advancement, 503-491-7204 or news@mhcc.edu. 

© 2014 Mt. Hood Community College | 26000 SE Stark St. | Gresham, OR 97030 | 503-491-6422
 Last Modified: 4/10/2013 10:14:30 AM