The final banquet of the school year is a multi-coursed French banquet. It is a 40-year tradition and has become the PIÈCE DE RÉSISTANCE of the Linn-Benton Community College Culinary Arts program. The entire event and menu is completely planned by the second-year students, using the many skills they have developed within the two-year program. It is executed by both first- and second-year students, with second-year students taking lead roles.
The 2015 French Banquet will be held on Thursday, May 21 and Friday, May 22 at 6:30pm. Ticket price will be anounced at a later time. All tips from the banquet go to the student-run Culinary Arts Club that provides extracurricular opportunities for students at the school.
Tickets will go on sale Friday, May 1, in Room CC-214 at 8:30 a.m. on the Albany campus. Due to the popularity of this banquet, it has become necessary to set a protocol for purchasing tickets. You must be present to purchase tickets and there is a limit of 8 tickets per person. If you wish to purchase additional tickets, it will be necessary to return to the end of the line..
Please call (541)917-4391 for tickets.
2014 French Banquert Sample Menu:
Amuse: Salad Niçoise
Soup: French Onion
Monkfish wrapped in filo served with carrot puree and basil foam Served with Drouhin Laforet Chardonnay 2012
Charcuterie: Chicken liver pate, pork garlic sausage and rabbit terrine
Palette Cleanser: Green Grape and Pernod
Entrée: Squab with demi-glace, pear-hazelnut bread stuffing, baby carrots and blood orange coulis Served with Louis Jadot Beaujolais Villages 2011
Course: Petite Basque, Camembert, Comte served with crackers Served with Hartley and Gibson Amontillado
Dessert: Caramel Cotton Candy, Vanilla Bean Custard "Creme Brulee"