DINNER 26: Thursday, January 26, 2006

Wendy & I were guests at the Midwest Culinary Institute at Cincinnati State Technical and Community College for dinner this evening. The Production Cooking class does large-scale dining, and tonight was a buffet featuring chicken and rice soup, lamb crusted with mustard, sweet potatoes with four cheeses, grilled squash, mahi, and desserts (chocolate cheesecake, a plum tart, and a banana brulee.

Jeff, one of the chef-instructors there and administrative organizer of the event, dined with us.