February 11, 2015 at 3:58 p.m.
Nicolet Culinary Arts students invite public to Top of the Hill restaurant to dine on lunches from around the world
Nicolet Culinary Arts students invite public to Top of the Hill restaurant to dine on lunches from around the world
The series will take customers on a virtual world-wide epicurean tour with dishes from many different regions in the U.S. and numerous foreign countries. International fare will include dishes from Greece, Italy, Panama, Spain, Peru, Chile, Germany, Mexico, India and China. Dishes from this continent will include selections from Texas, Bourbon Street, Hawaii, Wisconsin, and the Wild West.
Lunches will be served from 11 a.m. to 12:15 p.m. Monday through Thursday most weeks through mid-May. The restaurant is located in the Northwoods Center on the Nicolet Campus one mile south of Rhinelander just off of Hwy. G.
Reservations are recommended and can be made by calling the Nicolet College Culinary Arts Department at (715) 365-4466 or 1-800-544-3039, ext. 4466, TDD 711. The best time to call is between 8 and 11 a.m. Monday through Thursday.
More information about Top of the Hill dining can be found at nicoletcollege.edu/about/student-service/culinary-service/.
Students also operate the Grab-and-Go Deli from 8:30 a.m. to 12:30 p.m. Monday through Thursday in the Northwoods Center. Selections include specialty coffees, muffins and donuts, along with soups, salads, and sandwiches. Prices are reasonable and vary with the selection.
Menus through the end of March for the specialty buffets are as follows:
Thurs., Feb. 12: A Greek Feast by Student Chef Alex Weber
Mon. Feb. 16: Grab and Go Deli Open Today (Dining Room Closed)
Tues., Feb. 17: Adventures in Spain Buffet
Wed., Feb. 18: Bourbon Street Buffet by Student Chef Luke Sandstrom
Thurs. Feb. 19: Big Island Hawaiian Buffet by Student Chef Maggie Smith
Mon., Feb 23: Panamanian Experience by Student Chef Troy Schmitt
Tues., Feb 24: An Afternoon in India by Student Chef Kileigh DeBrock
Wed., Feb 25: Journey through Germany by Student Chef Hallie Worzalla
Thurs., Feb 26: A Taste of Mexico by Student Chef Lora Whitehair
March
Mon., March 2: Woodland Native Americans by Student Chef Steven Burgess
Tues., March 3: Greetings From Wisconsin by Student Chef Jessica Kautz
Wed., March 4: Chilean Lunch Feast by Student Chef Matt Gittins
Thurs., March 5: The Last Frontier Alaskan Buffet by Student Chef Jenna Strebig
Mon., March 9: Top of the Hill Closed
Tues., March 10: Top of the Hill Closed
Wed., March 11: Tuscan Lunch Buffet by Student Chef Dan McHale
Thurs., March 12: The Cuisine of Peru Buffet
Mon., March 16: Dishing Up the Pacific Northwest by Student Chef Alison Elkins
Tues., March 17: Grab and Go Deli Open Today (Dining Room Closed)
Wed., March 18: Top of the Hill Closed
Thurs., March 19: Wild West Buffet
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