BCC’s Culinary Arts and Hospitality Administration programs extend an invitation to the community to join us at Berkshire Community College for our spring dinner selections.
The March 29 Une Bouchee par la Seine menu will include:
Appetizer: Coquilles St. Jacues (Sea scallops in a rich cream sauce with mushrooms
Bread: Classic French Bread with Baked Camembert
Soup: Classic French Onion
Entree: Roast Tenderloin Medallions with Bordelaise Sauce or Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Dessert: Choux a la Creme (Cream puffs with a chocolate ganache)