Golden Eagle showcases RCC culinary arts students

Rappahannock Community College Culinary Arts Program

Left to right: RCC Culinary Arts students Bradley Wood (Mathews County) and Brendie Scholten (Richmond County); Culinary Arts instructor Chef Hatley Bright; and students David Brooks and Amber Mycyk, both of Essex County. Not pictured: Genevive DeCastro, Lancaster County; Chris Goudy, Essex County; Matthew Greene, Richmond County; and Matthew Blankenbaker, Westmoreland County. Chef Bright’s students will prepare delicious dinners for guests of the Grille at the Golden Eagle Golf Club during March and April.

Under the supervision of Chef Hatley Bright, students of Rappahannock Community College’s Culinary Arts program are once again sharing their talents with local diners, using the facilities of the Grille at the Golden Eagle Golf Club in Irvington, Lancaster County. The public is invited to make reservations for dinner on Tuesday and Wednesday evenings of alternate weeks: March 10, 11, 24, and 25; and April 7, 8, 21, and 22.

The $29.95 cost per person for each dinner includes five courses, all non-alcoholic beverages, and a gratuity. Spirits and wines to enhance each dish will be available at an additional charge. “We invite each of you to come and taste for yourself the fine cuisine that Chef Bright has planned for the semester,” says Golden Eagle Grille manager Gayle Nelson.

For each pair of dinners, the cuisine of a different region will be featured. A preliminary dinner, starting off with our own down-home Southern cooking on February 24, was a great success. Mid-Atlantic specialties will appear on March 10 and 11, and New England will step into the spotlight on March 24 and 25. The menus will then cross the Atlantic to the Mediterranean area on April 7 and 8, and to North Africa on April 21 and 22.

On all dates, guests with special dietary needs will be accommodated if possible, but their requests must be made by the Friday preceding the Tuesday or Wednesday dinner reservation. Also, due to varying availability of some menu items, the listed entrees may be replaced with a comparable substitute.

An important part of the Culinary Arts curriculum is learning to plan, prepare, present, and serve food attractively in a restaurant setting. Golden Eagle Grille staff members are happy to have the opportunity to help Chef Bright teach her students these aspects of the food and beverage industry; however, as the students must also learn to purchase appropriate amounts of key ingredients, the restaurant must be able to tell them well in advance how many guests they will be entertaining. Reservations for the dinner seatings of 6, 6:30, and 7 p.m. can be made by calling the Grille at 804-438-6740, Wednesday through Monday between the hours of 11 a.m. and 3 p.m.; or e-mail Gayle Nelson.

“We will sell out quickly — don’t wait to call!” says Chef Bright.


March 10- 11: Mid-Atlantic

  • Cheddar leek bisque, sweet potato crisps
  • Mini Chesapeake blue crab cake, Spring succotash
  • Parmesan corn soufflé, Virginia ham, cremini mushrooms
  • Smoked beef brisket, gouda, caramelized onions, pretzel crouton
  • Doughnut bread pudding, espresso cream

March 24-25: New England

  • Creamy Maine lobster broth
  • Salad of radicchio, arugula, endive, grilled Fuji apple, warm bacon vinaigrette
  • Slow roasted cod with warm tomato salad, caramelized garlic
  • Grilled quail with cranberry orange barbecue sauce, tabouli and kale
  • Honey and maple braised pears and pecan beggar’s purses, pear caramel

April 7-8: Mediterranean

  • Grilled eggplant, caramelized roma tomato sauce, parmesan, aged mozzarella
  • Chopped Greek salad, romaine, roasted peppers, cucumber, feta, tomato, oregano vinaigrette
  • Southern Italian baked fish, tomatoes, olives, capers , black rice
  • Seared pork tenderloin, cider, pears, calvados cream
  • Mascarpone cream cake, bittersweet chocolate, orange Muscat syrup

April 21-22: North African

  • Berber pizza, caramelized onions, curry, harissa
  • Harira soup, red lentils, broad beans, lamb shoulder
  • Fattoush, romaine, tomatoes, cucumber, scallions, mint, pomegranate vinaigrette
  • Chicken Tagine, cauliflower, chickpeas, olives, tomato, preserved lemon
  • Samsa feuille de brick (Almonds, vanilla, honey, lemon, orange flower, phyllo)