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Culinary Arts students invite public to dine on lunches from around the world

Feb. 10, 2015

Nicolet College Culinary Arts students will broaden their talents now through May by preparing a wide variety of specialty buffets and themed lunches at the student-run Top of the Hill restaurant, which is open to the public.

The series will take customers on a virtual world-wide epicurean tour with dishes from many different regions in the U.S. and numerous foreign countries. International fare will include dishes from Greece, Italy, Panama, Spain, Peru, Chile, Germany, Mexico, India and China. Dishes from this continent will include selections from Texas, Bourbon Street, Hawaii, Wisconsin, and the Wild West.

Lunches will be served from 11 a.m. to 12:15 p.m. Monday through Thursday most weeks through mid-May. The restaurant is located in the Northwoods Center on the Nicolet Campus one mile south of Rhinelander just off of Hwy. G.

Reservations are recommended and can be made by calling the Nicolet College Culinary Arts Department at (715) 365-4466 or 1-800-544-3039, ext. 4466, TDD 711. The best time to call is between 8 a.m. and 11 a.m. Monday through Thursday.

Students also operate the Grab-and-Go Deli from 8:30 a.m. to 12:30 p.m. Monday through Thursday in the Northwoods Center. Selections include specialty coffees, muffins and donuts, along with soups, salads, and sandwiches. Costs are reasonable and vary with the selection. Menus through the end of March for the specialty buffets are as follows:

Tue     2/10    The Homesick Texan’s Buffet by Student Chef Clare Busalacchi

Wed    2/11    Maryland’s Chesapeake Bay Buffet

Thu     2/12    A Greek Feast by Student Chef Alex Weber

Mon    2/16    Grab and Go Deli Open Today (Dining Room Closed)

Tue     2/17    Adventures in Spain Buffet

Wed    2/18    Bourbon Street Buffet by Student Chef Luke Sandstrom

Thu     2/19    Big Island Hawaiian Buffet by Student Chef Maggie Smith

Mon    2/23    Panamanian Experience by Student Chef Troy Schmitt

Tue     2/24    An Afternoon in India by Student Chef Kileigh DeBrock

Wed    2/25    Journey through Germany by Student Chef Hallie Worzalla

Thu     2/26    A Taste of Mexico by Student Chef Lora Whitehair

March

Mon    3/2      Woodland Native Americans by Student Chef Steven Burgess

Tue     3/3      Greetings From Wisconsin by Student Chef Jessica Kautz

Wed    3/4      Chilean Lunch Feast by Student Chef Matt Gittins

Thu     3/5      The Last Frontier Alaskan Buffet by Student Chef Jenna Strebig

Mon    3/9      Top of the Hill Closed

Tue     3/10    Top of the Hill Closed

Wed    3/11    Tuscan Lunch Buffet by Student Chef Dan McHale

Thu     3/12    The Cuisine of Peru Buffet

Mon    3/16    Dishing Up the Pacific Northwest by Student Chef Alison Elkins

Tue     3/17    Grab and Go Deli Open Today (Dining Room Closed)

Wed    3/18    Top of the Hill Closed

Thu     3/19    Wild West Buffet