AN Catering Students Provide Appreciation Lunch for Local First Responders

On April 20, the Annandale Campus Hospitality Management Program provided an Appreciation Luncheon for three area Fire and Rescue stations. All meals were prepared by Students in the Catering Class. The students chose a South American theme and prepared delicious lunches for thirty-one First Responders. The menu included:

Entrée (choice of one)

• Roast Chicken Thighs with a Zesty Avocado Cilantro Sauce or
• Beef Brisket with a Chimichurri Sauce (Pureed Medium Chili Peppers & Parsley in a Red Wine Vinegar Vinaigrette) or
• Corn, Mushroom & Potato Empanadas with a Roasted Red Pepper Sauce (Vegetarian Option – Corn, Mushroom, & Potato Baked in a Pastry)

All entrees include the following:

• Patatas Bravas Chilenos [Chile Potatoes]
• Chayote Squash w/ Charred Tomatoes & Green Chiles
• Besitos de Con (Coconut macaroons)

Representatives from the fire stations said that they were honored to participate and thanked everyone involved for the gracious offer and wonderful food. Chef Mike replied that “It was our pleasure to give back to those who do so much for everyone every day.”

The lunches were provided via curbside pick-up. Thanks go to Annandale Catering students, Timothy Long and Chef Mike Herbert.