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
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