A successful grand opening

Last night, 20 EVIT culinary students proved they can not only cook, bake and serve a gourmet meal, but also create a total fine dining experience for paying customers.

They prepped for two hours before customers began arriving.

They lit the dining room with candelight.

And they began cooking some amazing, beautiful food.




To see more pictures, visit our Flickr page.

I can't wait until the restaurant reopens on Nov. 5! The dining room fills up quickly, so I'd recommend making your reservation today by contacting Tricia Guerrero at 480-461-4139 or tguerrero@evit.com.

Make your reservation today!

The culinary students have drafted their menu for the Oct. 1 opening of their restaurant, The Fifth Season. It is mouth-watering, to say the least. Behold:

Appetizer
Choice of:
*Roasted Corn Chowder, Spicy Lobster

*Grilled White Peach and Arugula Salad, Duck Bacon, Sherry Vanilla Syrup

*Hierloom Tomato Carpaccio, Fog Hill Goat Cheese, Blood Orange Olive Oil

Main Course
Choice of:
*Porcini Crusted Halibut, Cabernet Demi Glace, Sweet Corn and Avocado Risotto, Assorted Baby Vegetables

*Grilled Beef Tenderloin, Green Peppercorn Demi Glace, Roasted Shallots, Cherry Tomato Confit, Wild Mushroom Crostini, Truffle Mashed Potatoes, Sautéed Brussel Sprouts

*Apple Smoked Prime Rib of Pork, Spiced Apple Compote, AZ Crochett Honey Mashed Sweet Potato, Sautéed Swiss Chard

Dessert
Choice of:
*Red Wine Poached Pear, Roquefort Cream Mille Fueille, Red Wine Butter Ice Cream

*Viennese Crepe, Hazelnut Cream, Rum Marsala Raisin, Hazelnut Brittle, Dark Chocolate Sauce

*Lemon Soufflé, Mascerated Strawberries, Tuile Cookie

Tables are filling up, so make your reservation today by contacting Tricia Guerrero at 480-461-4093 or tguerrero@evit.com.

Culinary students to open restaurant

EVIT culinary students will be cooking up a special treat this year: a once-a-month restaurant, featuring American regional cuisine.

The restaurant opens to the public on Oct. 1, and the students will be in charge. They'll be taking orders, bussing tables, and cooking three- to five-course meals, under the supervision of culinary arts staff.

The service will cost $25 per person. Additional a la carte items also will be available for purchase. Seating is limited, and we expect it will fill up fast, so make your reservation soon!

For more information or to make a reservation, contact Tricia Guerrero at (480) 461-4139 or tguerrero@evit.com.