East Valley Institute of Technology, whose stellar culinary arts program trains high school students from across the East Valley, reopens its monthly restaurant, dubbed 5th Season, on Thursday, Oct. 6.
On the first Thursday of each month, 5th Season will serve three-course, prix fixe meals for $40 per person. Reservations are available from 5 to 8 p.m.
The menu for the 2011-2012 season opener:
- Chilled corn soup with crispy pancetta & shiitake mushrooms
- Southwest lobster roll with mesquite roll & paddle cactus slaw
- Season summer pâté with prickly pear gelée
- Heirloom tomato tarte tatin with tapenade & goat cheese brûlée
- Grilled white peach with duck bacon, frisée & Queen Creek chocolate-orange olive oil
Entrees (choose one):
- Wood stone-fired black sea bass with parsnip purée, English peas, potato strings & saffron broth
- Pan-seared New York strip with fondant potatoes, pickled plums, glazed carrots & la crema cabernet reduction
- Grilled veal steak with Brussels sprouts & lavender-scented Japonica rice
- Stuffed quail with sweet Italian sausage, black truffle & smoked gouda stuffing, Japanese purple yam, roasted cauliflower & Marion blackberry demi-glace
- Summer vegetable Wellington with Midnight Moon goat cheese, puff pastry & roasted beet & curry purée
- Apple galette with rum raisin ice cream
- Milk chocolate mousse with burnt orange caramel crème
- Blueberry lemon curd tart with oatmeal crust
- Orange white chocolate cheesecake with blondie
EVIT – located on Main Street, between Dobson and Alma School roads, in Mesa – is a public high school. Students spend half the day at their regular high school and half the day at EVIT training in one of 35 occupation-specific programs.
All proceeds from the monthly dinners go toward the continuing education of the next generation of culinary professionals.
To make a reservation, call (480) 461-4139.
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