College Opens Cutting-Edge Culinary SchoolFebruary 20, 2018 |
by Jeff Korbelik
The colors were striking — the bright orange of a roasted sweet potato and the hunter green of grilled kale set against the stark white of the round dinner plate. Pan-roasted, medium-rare rack of lamb flanks the potato and kale.
An earlier course, a pork torchon, featured two lightly breaded TD Niche pork medallions atop watercress, with a drizzling of a mustard sauce, sided by pickled shallots.
These may sound like dishes found at Billy’s, Venue, Dish or one of Lincoln’s other fine dining restaurants.