This spring’s series of dinners include such dishes as fresh snapper served in parchment paper, grilled lamb chops with rosemary, Cajun stuffed chicken breast and traditional Brazilian churrasco-style grilled beef. All of it is planned, prepared and served by culinary students.
Seagrass is the brainchild of Chef Layne Eggers, associate professor of culinary management at the college. Eggers authored the plan for Seagrass and is a firm believer in incorporating a real-world restaurant into the school’s curriculum.
“Students learn by doing,” he said. “We need to put them in a live environment so that they can learn the fast-paced nature of this business, and having a restaurant is the best way to do that.”