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 are $38 each and non-refundable. 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 am on the Albany campus. Tickets are sold from our office window first and phone orders will be taken after 10:00 am.
Please call (541)917-4391 for more information.
2016 French Banquert Menu:
Amuse: Beet cured lox "flower", goat cheese, beet microgreens on baguette toast point
Vegetarian: Pickled beet flower, goat cheese, beet microgreens on baguette toast point
Fish: Butter poached shrimp on crispy crepe, with gravlax salmon mousse, braised lentils, pickled red grapes, sorrel & almond puree, and edible flowers
Vegetarian: Mushrooms on crispy crepe, with broccoli mousse, braised lentils, pickled grapes, sorrel & almond puree and edible flowers
Soup: Celery Root Soup with truffle oil, watercress puree (this is GF, Vegan, Vegetarian)
Charcuterie (served family style): pate en croute with foie gras, pork "butter", bleu cheese mousse, chicken galantine, pickled carrots and asparagus, bread, dijon, rosemary crackers.
Vegetarian: golden beet gratin, smoked cheddar, red wine poached pears, bleu cheese mousse, pickled carrots and asparagus, bread (clabber, rye), dijon, rosemary crackers.
Palate Cleanser: Grapefruit and Campari sorbet, sour raspberry coulis, candied grapefruit peel
Entree: Pulled duck confit, roasted tomato, cherry gastrique, Cassoulet white bean puree (bacon, roasted garlic, thyme)
Vegetarian: Red wine poached eggs, roasted garlic bread pudding, marinated mushrooms, brunoise “ratatouille” garnish
Salad: Sous vide egg yolk, frisee, lardons, dill dressing, candied hazelnuts
Dessert: Layered chocolate sheets, with two layers of raspberry mousse and one of orange and Gran Marnier mascarpone. miniture raspberry Pavlova.