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French Banquet

The final banquet of the school year is a multi-coursed French banquet. It is a 36-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 2012 French Banquet will be held on Thursday, May 24 and Friday, May 25. The menu and ticket prices will be announced later in the year.

Tickets will go on sale Monday, 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. There will be no phone sales until after 10 a.m. that morning.

Menu from the 2010 French Banquet:
Charcuterie Plate: Chicken Gallantine, Mousseline of White Fish with a Salmon Inlay, French Garlic Sausage, and Honey Cured Pork in Jelly
Soup: Baby Green Beans
Entree: Lobster Medallion in Calvado Butter Sauce
Sorbet: Raspberry-Sparkling Wine
Main Course: Frenched Rack of Lamb with a Red Wine Reduction Sauce, Garlic Mashed Potatoes, Baby Glazed Carrots and a Mushroom Garnish
Salad: Endive, Frisee and Arugula with a Garlic Vinaigrette, Candied Walnuts and Roquefort Cheese
Dessert: Medjool Date and Hazelnut Tart, Creme Brule and Candied Flowers