What's Cooking?
The Three Seasons Restaurant is a unique learning environment where our Culinary Arts students operate a full-service kitchen, bake shop, and dining room. As members of the restaurant's waitstaff, students learn various types of service etiquette and styles, including American, Russian, and French. Behind the scenes in the Three Seasons kitchen, students rotate through food service stations to gain real-world experience in food preparation and cooking techniques. Valuable experience is also gained in planning and producing large-scale functions (200+ people), including the Superintendent's Gourmet Dinner, the Program Advisory Committee Dinner, community events, and off-site catering.
It was a delicious competition at the 5th Annual Slider Challenge held on April 7th at our Three Seasons Restaurant. We appreciate everyone who joined us, came hungry, and helped celebrate the creativity of our region’s future chefs!
Each team showcased its unique slider creation. The signature sliders created by talented Culinary Arts teams from each of the schools included:
- Assabet Valley Tech: bacon, caramelized onions, potato sticks, and “whatever sauce,” served with a Gouda cheese sauce for dipping.
- Nashoba Tech: French Onion Slider with brûléed Gruyère.
- Shawsheen Tech: Teriyaki Pineapple Slider.
- Bristol-Plymouth Tech: Honey Soy Samurai Crunch with apple slaw and crunchy noodles.
- Blackstone Valley Tech: Maplehouse Pub Burger with maple bacon jam, homemade pickles, and crispy shallots.
The competition was judged by John R. Di Sessa, The Epicurean Club of Boston chairman of the board, and James DiMarzio, a club board member and fundraiser. Members of the public also got in on the fun, paying $9 to taste the entries and submit a ballot for the people’s choice winner.
Congratulations to Shawsheen, the winning team, who took home the judges’ trophy, and BVT on earning the people’s choice award!