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 2016 French Banquet will be held on Thursday, May 26 and Friday, May 27 at 6:30pm. Tickets were $37 in 2015. 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, April 29, 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 more information.
2015 French Banquert Menu:
Herb goat cheese, fresh basil, smoked black salt
Foie Gras Tourchon
Toasted brioche, roasted grapes, honey-lemon reduction, micro greens
Swordfish Bonne Femme
Watercress, roasted fennel, carrot puree, citrus foam
Duck roulade, country pork terrine, chicken liver pate
Pickled pearl onions, house made dijon, apricot-lavender jam, port salut, crackers
Dijon-tarragon roasted rack of boar, purple potato puree, mushrooms with sage beurre blanc, fried carrots, truffle snow
Sous Vide Quail Egg
Mixed baby greens, champagne-fig vinaigrette, yellow squash ribbon
Jaconde (almond cake)
Chocolate mousse, cranberry meringue, candied hazelnut, hazelnut feuillantine