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The student-operated Fowler Dining Room provides training in a real restaurant operation, in areas such as fine dining, buffet and café service. Menus are created using a wide range of cooking techniques focusing on taste, texture, color and creativity using locally-grown vegetables, fruits, meats, seafood, cheese, and eggs.
Customize your three-course lunch with selections from our American Bistro menu focusing on seasonal, locally sourced, sustainable ingredients.
Enjoy your three courses while interacting with the class cooking your lunch as you dine alongside our open kitchen island at the chef’s counter.
Let the chefs and students create your five-course lunch at our private chefs table located in the heart of our kitchen.