Join the Secchia Institute for Culinary Education for a six-course extravaganza with Master Sommelier Madeline Triffon, a life-long vegetarian. Madeline will design and explain her pairings to demonstrate the versatility of vegetarian food.
Held Tuesday, Feb. 21 from 6 – 8 p.m.in the Heritage.
The Deadline to RSVP is, Feb. 14.
GRCC’s Heritage restaurant is open! Staff members who dine in the Heritage today or January 23 will receive a complimentary dessert when they order an entree or a salad.
To make a reservation, call 234-3700 or click here.
GRCC’s Heritage restaurant is in need of guests in our student-run classroom for evaluation practical purposes. Any staff member who dines with us at lunch today, Wednesday, November 19th, will receive a complimentary hot beverage on this cold day. You may call 234-3700 or go on line to make a reservation.
http://www.grcc.edu/secchiainstituteforculinaryeducation/secchiainstituteheritagerestaurant
GRCC’s Heritage restaurant is celebrating our centennial birthday and #100waystogive with special lunch dishes celebrating the different decades!
On November 14, Baked Salmon Coulibiac Brown Butter Hollandaise is on the menu to mark the 1940s. Sales of this menu item will benefit Kids’ Food Basket! For reservations, call (616) 234-3700 or click here.
The Secchia Institute for Culinary Education served a 100 Ways to Give project last Friday. The Heritage lunch menu featured a special dish, Smoked Duck Cassoulet with Michigan Cherries, celebrating the 1930s.
Pictured below is the dish and the students who made it.
For reservations at the Heritage, call (616) 234-3700 or click here. To learn about the other “decade dishes,” click here.
The Secchia Institute for Culinary Education is serving a #100 Ways to Give project today. The Heritage lunch menu is featuring a special dish, Smoked Duck Cassoulet with Michigan Cherries, celebrating the 1930s.
Chef Campbell’s class in the Heritage will be serving lunch from 11:15 a.m. to 12:45 p.m. today. For reservations, call (616) 234-3700 or click here. To learn about the other “decade dishes,” click here.
The Secchia Institute for Culinary Education has developed a tasty 100 Ways to Give project: For four Fridays throughout the semester, The Heritage lunch menu will feature a special dish celebrating the different decades. These dishes will be prepared by Chef Campbell and his students, and proceeds from the sale of these special menu items will go to Kids’ Food Basket.
On Friday, the 1930s will be celebrated with Smoked Duck Cassoulet with Michigan Cherries.
The Heritage serves lunch from 11:15 a.m. to 12:45 p.m. Tuesdays through Fridays. For reservations, call (616) 234-3700 or click here. To learn about the other “decade dishes,” click here.
Chemical spill at GRCC’s science center forces evacuation, hazardous-materials response
Oct. 9, 2014; MLive
GRAND RAPIDS, MI — A chemical spill Thursday, Oct. 9, at Grand Rapids Community College’s Calkins Science Center has forced the evacuation of the center’s fifth floor.
Best Restaurants in Grand Rapids, MI
tripadvisor.com
(The Heritage Restaurant is ranked 12th out of 789 restaurants.)
The Heritage is hosting a Fall Menu Special on October 7th (Tuesday) and 8th (Wednesday). This menu includes a four course meal for $13.95! Please call 3700 to make a reservation.
Soup: Acorn and butternut squash soup, with crème fraiche and toasted pumpkin seeds
Salad: Salad of caramelized walnuts, roasted fresh pears, crisp apples, and arugula with a grain mustard Stilton dressing
Hot Plates: Cinnamon and Thyme pot roasted pork loin, served on a root vegetable hash, creamy Yukon gold potatoes, apple pumpkin butter, and Calvados Au Jus
Dessert: Apple Normandy Table side
$13.95 per person.
The Heritage is hosting a Fall Menu Special on October 7th (Tuesday) and 8th (Wednesday). This menu includes a four course meal for $13.95! Please call 3700 to make a reservation.
Soup: Acorn and butternut squash soup, with crème fraiche and toasted pumpkin seeds
Salad: Salad of caramelized walnuts, roasted fresh pears, crisp apples, and arugula with a grain mustard Stilton dressing
Hot Plates: Cinnamon and Thyme pot roasted pork loin, served on a root vegetable hash, creamy Yukon gold potatoes, apple pumpkin butter, and Calvados Au Jus
Dessert: Apple Normandy Table side
$13.95 per person.
The Heritage is hosting a Fall Menu Special on Oct. 7 (Tuesday) and 8 (Wednesday). This menu includes a four course meal for $13.95! Please call 3700 to make a reservation.
Soup: Acorn and butternut squash soup, with crème fraiche and toasted pumpkin seeds
Salad: Salad of caramelized walnuts, roasted fresh pears, crisp apples, and arugula with a grain mustard Stilton dressing
Hot Plates: Cinnamon and Thyme pot roasted pork loin, served on a root vegetable hash, creamy Yukon gold potatoes, apple pumpkin butter, and Calvados Au Jus
Dessert: Apple Normandy Table side
$13.95 per person.
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