Blog posts tagged in Blue Apron
Chef Bragg & his Culinary students are proud to announce that the Blue Apron Restaurant is now open to the public.
The Blue Apron is a student-run full-service restaurant, open Tuesday & Wednesday from 11:00 – 1:00 pm.In French cuisine, the color of an apron worn by the staff denotes the level of mastery. The Blue Apron is known for it's “student in training” approach. Our students are receiving both high school and college credit while enrolled in the program.Check out our current menu here:Blue Apron Menu
Email reservations, pre-orders or carry-out to firstname.lastname@example.org by 10 am on the date of service requested and our eager students will be excited to have the opportunity to practice and perfect their trade by serving you.
Here are the current weekly specials:
Chef Special - Chicken Paprikash - $8
Chicken Paprikash is a creamy Hungarian favorite, with a balance of sweet and spicy, paired with a side of white rice
Soup Du Jour - Chili Soup - Bowl - $4 Cup - $3
A classic chili recipe topped with
sour cream, shredded cheese, and fresh green onions.
Cheesecake Du Jour - Banana Cheesecake - $4
A smooth creamy cheesecake topped with sliced bananas and butterscotch drizzle that will send your taste buds on an adventure!
Our Express-to-go-Box Lunch - $7.00
Box Lunches are pre-made ready to go, please no special orders
The box lunch will include:
Ham & Swiss on a Brioche bun with Horseradish mustard
(comes with tomato, sweet pickles, and onion on the sandwich)
Our Homemade Seasoned Chips
Pumpkin Chocolate Chip Cookie
Bottle of water
Under the direction of Chef Mark Bragg, the Advanced Culinary students have been hard at work lately to prepare for the opening of their full-service, student-run restaurant- The Blue Apron. Be on the lookout for another update regarding menu changes and the official opening to the public. Our students are eager to serve you and we truly appreciate your support!Pictured are from left to right: Justin Davis, Janis Gongwer, Dalton Robinson, Mel Littlefield, Savanah Fletcher, Griffin Reed, Sandra Hartwell, & Chef Mark Bragg.
Chef Bragg's Advanced Culinary students had the opportunity to tour Krider's Meat Processing facility in Columbia City last Friday. Each student also picked out a steak of their choice and came back to the Blue Apron to prepare them. Special thanks to Krider's for hosting this tour!
Under the direction of Chef Mark Bragg, our Culinary students celebrated Fat Tuesday this past week with many traditional New Orlean's style cuisines, including Shrimp & Grits, Gumbo, & Bananas Foster Bread Pudding. They demonstrated tableside plating in the dining room to accommodate for this week's block scheduling due to ISTEP testing. These students are doing an awesome job working so hard to learn new recipes and serve up gourmet dishes!
Last week they also had the opportunity to practice with and prepare many different vegetarian dishes, which has been a request from our staff recently. The WACC office had the opportunity to sample these entrees, which included a portabella mushroom burger with creamed spinach & parmesan cheese, eggplant involtini with ricotta cheese, grilled veggie skewers with couscous, and a honey-glazed carrot dish with rice. Great job to our 1st-year culinary students!
As you may know, WCHS/WACC is undergoing a huge construction project this school year as the Student Activities Center is being built, right outside the Blue Apron Restaurant. The construction has put a damper on our ability to serve many customers from the public since there wasn't an easy & safe way to enter the restaurant. While we have been able to serve our staff internally, we've certainly been missing our outside customers & appreciate your patience as we develop a new entrance. As always, thank you for your continued support of the WACC Culinary Program & the Blue Apron Restaurant.