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Students Serve Southern Classics with a Twist this Semester at the Vaulted Cuisine

Culinary student

Get your appetites ready. On Friday, Oct. 2, students return to running the Vaulted Cuisine restaurant at the Culinary Arts Center in downtown Mount Holly.

"The student-run restaurant is one of the college’s offerings that I’m most proud to highlight, because it is the students who create the experience,” said RCBC Culinary Arts Director Chef Elizabeth Dinice.

This fall semester, students will be serving lunch every Friday beginning Oct. 2.

Inspired by a recent culinary resurgence in traditional Southern foods, the lunch menu will recreate many southern classics with modern twists. Along with fried chicken, shrimp and grits and sweet potato ravioli, the students are featuring a selection of pickles as accompaniments to the various dishes.

For a taste of Vaulted Cuisine at home, check out Dinice's culinary column and pickle recipes in the Courier-Post and the Burlington County Times.

If you go:

The student-run restaurant will be serving three-course prixe fixe lunches for $16 on Fridays starting Oct. 2 from 11:30 a.m. to 2 p.m., with reservations taken between 11:30 a.m. and 12:45 p.m.

For reservations and menus, please visit rcbc.edu/culinary. Or, email globalgourmet@bcc.edu to make reservations.

Prospective students:

More students than ever before are taking culinary classes this semester. If you know of someone who may be interested in joining the program, please take note: There will be an Open House at the Culinary Arts Center on Wednesday, Nov. 11 from 6:30 p.m. to 8:30 p.m. The evening will include tours of the facility, light refreshments, and information on the college’s culinary arts, pastry arts, food service management technology, casino and resort management, and hospitality and resort management programs. Prospective students should RSVP to globalgourmet@bcc.edu with their name, program of interest and how many people will be attending.