The Golden Dish has written about a recent meal at the SMCC Culinary Arts Center where students prepare and serve meals to the public as part of their education.
The choice of starter offerings included either clam chowder or house-cured gravlax. My guest chose the soup and I opted for the salmon. The chowder was too thick for his tastes, without much clam flavor. My salmon, however, was beautifully cured (nicely citrusy) and accompanied by perfectly diced egg yolk, onions and capers. There was herbed cream cheese (very tasty) to spread on crostini. This was a good dish.