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March 15 heralded the second of three restaurants by the culinary class at the Iowa Mennonite School.
The class changes up who gets the title of head chef and assistant chef. This time around, it was Drake Brezina and Rachel Miller respectively.
For this version of the restaurant, customers were treated to cinnamon rolls and a fruit trifle, consisting of yogurt, sour cream, cookie crumbs, strawberries, kiwis, oranges, apples, grapes, and pears, for starters. The main dish of breakfast pizza and potatoes au gratin.
“We came up with the menu at the start of the quarter,” Miller said.
“We try to have a main dish and then usually that was more of a salty dish and then we started off with a smaller dish as sort of like an appetizer and made that something sweet,” she said.
Head chef Brezina liked how their second outing went and thought it was a little smoother than the previous outing.
“I think it was good. Last Wednesday was our first Wednesday and we got it done, but it was maybe a little more hectic than this one,” Brezina said.
Students stayed into the evening Tuesday night to prepare and were there bright and early at 6:45 a.m. to ensure they got everything cooked in time for their 8:30 a.m. start.
“We did everything ahead we possibly could ahead of time,” teacher Diane Willems said. “We had the cheese sauce made, we had the potatoes partially baked, we had all the toppings ready to go on the pizza, we had the pizza dough done, and cinnamon rolls were made ahead.”
All the work they put in ahead of time was crucial because ahead of their first restaurant session, the students were able to use their extended period the previous Wednesday to help setup. However, for this session they had the first restaurant during their extended period.
This is Willems’ first year instructing the class, the restaurant predates her. Willems says they make everything from scratch because “the students get to learn more things from that, along with the pressure” of having things ready on time in a restaurant setting.
Also assisting in putting on the restaurant were chefs Madyson Bell and Adrian Gonzales, the fifth student in the class was absent from this restaurant.
The final restaurant will be held April 5 at 8:30 a.m. Reservations are required and can be made by calling the IMS main office at 656-2073. The cost of the meal is $8.