August 8th, 2013 by Jill Meredith – Comments (9)
As kids, we are taught not to play with our food, but for the students at the Culinary Institute of Platt College, playing with their food is serious business.
Platt offers programs in both culinary and pastry arts. Students can choose either day or evening classes and get the opportunity to work in the school’s restaurant, Foundations.
Under the direction of Chef Terrell Summers, the restaurant serves breakfast to go from 8-10, Monday-Friday. While open to the public, it’s most popular with students and faculty. With choices like French toast and biscuits and gravy, it’s a great way to start a busy day. For only $3, you simply can’t beat it!
I tried the French toast, served with a side of candied bacon. Topped with sweet strawberries and maple syrup, the French toast was tender and delicious, while the crispy bacon had the whole ying and yang of salty and sweet that was positively addictive!
Under the tutelage of Chef Jay Moore, students serve lunch Wed-Fri and get to put everything they have learned into practice, from serving to working, the grill, making fabulous desserts and more.
On Wednesday and Thursday, diners enjoy ordering from a menu that includes a selection of soups, salads, entrees and a beautiful selection of tempting desserts. On Fridays, they offer a $9 buffet that rotates each week between Asian, Italian, Cajun, BBQ, Home-style and Mexican.
While I’m certain you couldn’t go wrong with any of these, I was lucky enough to go when they had Asian. This is definitely not your run of the mill, ordinary Chinese buffet. Sushi, eggrolls made with duck confit, beef and broccoli, spring rolls, coconut shrimp and a flavorful Asian slaw were just some of the offerings.
The coconut shrimp was crisp, light and greaseless. The colorful slaw, brimming with veggies, had a flavorful Thai vinaigrette.
One of my favorite dishes was the Chicken Mesiem. Tender chicken combined with soba noodles, green onion, red pepper and light a sauce tasted fresh, light and as pretty to look at as it was tasty.
Culinary student Alesandra Stone made the spring rolls, eggrolls and Chicken Mesiem. Coming from a long line of chefs, this future chef is passionate about creating beautiful, delicious food and says that her inspiration for the eggrolls came from her mom’s recipe.
Even as full as I was, I certainly couldn’t pass up the desserts that were teasing my eyes and sweet tooth. Although I could have indulged in several, I finally decided on a Mexican Brown Sugar Cane Cupcake. A moist vanilla was filled with noras, a Mexican candy, and then laced throughout with Mexican brown sugar cane, including the batter and buttercream. More was drizzled on top and sprinkled with additional shaved brown sugar cane.
Culinary student Brandy Adkins made those heavenly cupcakes as well as many of the other sweet offerings that day. Other choices included Turtle Cake, Key Lime Pie and Berry Blast Cake. Almost done with her classes and ready for her externship, this ambitious young culinarian will graduate this coming December.
On the day I was there, I became acquainted with fellow diner Frances Gregorvic and her two friends, who were all enjoying their lunches. A regular patron, Frances said that she enjoys all of the buffets, but thinks that Cajun is her favorite. I can tell that I will be coming back often to try them all. How about you? Which lunch buffet do you like best?
Foundations also serves dinner on Wed-Fri, 7-9. Even though it has been a while since I have dined there in the evening, the food was superb and the service was friendly and flawless.
If you’ve never before experienced Foundations, be sure to go soon to see these talented, aspiring chefs and their mentors in action. You will leave feeling full, satisfied and inspired.
Many, many thanks to the students and faculty, including Chef Jeff Howard, Chef Terrell Summers, Chef Jay Moore, Chef Darren Davis, Chef Lia Lewis and dining room manager/instructor, Julie Byers, all of whom made me feel right at home.
Foundations serves breakfast to go M-F 8a.m.-10:00a.m.
Lunch Wed-Fri 11a.m.-2p.m.
Dinner Wed-Fri 7p.m.-9p.m.
Jill Meredith – Author
Jill is a foodie and freelance writer who lives in Broken Arrow with her husband, their daughter and some furry family members. She loves spending time in the kitchen developing new recipes and reading cookbooks like novels. Besides writing for TulsaFood.com, Jill also writes monthly food related columns for Oklahoma Magazine and several weekly articles for Examiner.com. She loves sharing her knowledge and has even taught cooking classes.