September 3, 2003
New Purdue bistro is open for culinary business
WEST LAFAYETTE, Ind. The John Purdue Room Bistro restaurant, sponsored by the hospitality and tourism management department, opens for dinner in Stone Hall on Tuesday (9/9).
The bistro is an a la carte, full-service restaurant that will be open to the general public on Tuesdays, Wednesdays and Thursdays during the semester. Two seatings, at 5:30 p.m. and 7:30 p.m., will be offered. Reservations are required and can be made by calling (765) 494-6845.
"The bistro is a business simulation course (HTM 492) that offers experiential learning to Purdue students," said Carl G. Braunlich, associate processor of hospitality and tourism management. "Students make leadership decisions, manage teams and institute continuous improvement while providing good food and service."
Carol Gunter and Robby Roberson, chef instructors for the course, have created a full menu of appetizers, soups, salads, and a selection of entrees and desserts.
"The bistro offers unique items such as baked goat cheese, roasted corn chowder, fresh salads, cedar-planked salmon, steaks, and the house specialty, chocolate fondue for two," Gunter said. "Students will design daily pasta specials and specials offering everything from scallops, shrimp and fresh seafood, to prime rib, braised lamb shanks and fresh Indiana pork."
Roberson said the 5:30 p.m. opening time "makes it convenient for faculty and staff to have dinner on their way home from campus or for entertaining evening speakers."
Entrees are priced from $11.95 to $18.95, and groups are welcome.
The bistro menu includes:
Appetizers baked goat cheese and marinara, andouille corndog, crawfish and grits, roasted corn chowder.
Salads baby field greens, marinated roasted vegetables.
Entrees cedar-planked salmon, herb-roasted Cornish game hen, grilled New York strip, beef tenderloin medallions.
Desserts crème brulee, chocolate fondue for two, fresh fruit sorbet.
The bistro replaces the hospitality and tourism management department's International Dinner Series.
Writer: Mike Lillich, (765) 494-2077, email@example.com
Sources: Carl Braunlich, (765) 494-8031, (765) 404-4380 cell, firstname.lastname@example.org
Carol Gunter, (765) 494-3449, email@example.com
Robby Roberson, (765) 496.2086, firstname.lastname@example.org
Purdue News Service: (765) 494-2096; email@example.com