Arkansas Tech University alumni De’Jeune Kinchen and Jacob Rowe will serve as guest chefs for the Thursday, Nov. 3, edition of the Department of Parks, Recreation and Hospitality Administration fall dinner series at Williamson Hall Dining Room.
Kinchen (photographed, left) graduated from the Arkansas Tech hospitality administration program in 2014. She is pastry chef at the Country Club of Little Rock. The dessert she will prepare for Thursday won the Hiland Dairy Award at the 2016 Arkansas Hospitality Association Convention.
Rowe (photographed, right) earned his degree in hospitality administration from Arkansas Tech in 2016. He is the evening supervisor at Chambers Cafeteria.
Reserved seating times for Thursday’s dinner are available from 6-7 p.m.
Reservations may be made by calling (479) 968-0378 or by sending e-mail to khall18@atu.edu. Members of the campus community and beyond are invited to attend.
Cost for the Nov. 3 meal will be $19.95 per person (plus tax). All gratuities are invested in the Walters-Williams Scholarship.
Below is the menu for the Thursday, Nov. 3, dinner at Williamson Hall:
Appetizer
Italian Stuffed Wontons (Deep-Fried Wontons Filled with Sun Dried Tomatoes, Mozzarella Cheese, and Italian Seasoning; Served with Warm Marinara Dipping Sauce)
Salad
Italian Wedge Salad (Iceberg Wedge Salad with Cherry Tomatoes, Bacon Bits, Cucumber Slices, and Blue Cheese Crumbles; Served with Your Choice of Salad Dressing)
Entrée
Chicken Piccata (Sautéed Chicken Breast in Lemon, Butter, White Wine, and Mushrooms; Served Over Fettuccini with Steamed Broccoli)
Or
Garlic Roasted Pork Chops (Grilled Roasted Pork Chops Served with Baked Parmesan Polenta and Sautéed Kale and Shitake Mushrooms)
Dessert
Lemoncello Parfait (Lemoncello Parfait Served with Honey Whip Cream and Raspberry Coulis in an Almond Tuile Basket)
