Students in CT State Manchester’s hospitality program prepared a frightfully delicious Halloween Buffet Oct. 30, featuring seasonal fall flavors and spooky delights.
The dinner, prepared and served by the Catering Management class, kicked off with two salads. The “Enchanted Apple and Pomegranate Salad” was a bright mix of thinly sliced apple and pomegranate seeds, tossed with cilantro and a tangy vinaigrette. Second was the “Bewitched Butternut Squash Salad,” a bed of spinach topped with feta, red onion, pecans, and a crispy slice of butternut squash, finished with a drizzle of balsamic vinegar.
For appetizers, we enjoyed “Witches Fingers:” crispy prosciutto-wrapped stalks of asparagus with a purple olive “fingernail.”
These were definitely the most ghoulish on the menu, but the “Devilish Eggs” quickly bewitched the crowd. Tucked inside a delicate pastry cup and dusted with paprika, they were undeniably to die for.
For the main event we grabbed our plates and joined the line of hungry souls, which included a captain, a pirate and some other festive costumes. The meal began with warm pumpernickel bread topped with honey butter, and the “Sinister Black Risotto,” made with natural black rice and topped with pepitas.
“I liked the black risotto, it was flavorful,” said student Rachel Bihlmeyer. “But my favorite was the delicious egg bites, they were flavorful light and crispy. The atmosphere was spooky, and it was fun seeing everyone dressed up.”
Next, an “Eerie Tomato Stroganoff With Haunted Mushrooms,” served in a slice of acorn squash. The sweetness of the squash balanced out the tangy stroganoff perfectly, making it a true fall favorite. Then, the “Grim Harvest Pork Chop with Creepy Crimson Sauce.” The beautifully seared and salty chop paired nicely with the sweet fig and grape sauce, infused with rosemary.
Of the two, the mushroom stroganoff seemed to be the creme de la scream of the evening– a perfect fall dish!
For dessert we were treated to a “Haunted Tombstone Brownie with Cherry Compote and Whipped Cream.” The brownie was rich and fudgy, perfectly balanced by the sour cherry compote.
Second was the “Mummified Pumpkin Cheesecake Empanada” drizzled with caramel sauce. Scarily sweet, it overloaded the taste buds with spellbinding fall flavors, from the pumpkin to the decadent caramel sauce.
Overall, it was a pleasant and festive event, with a wickedly delicious meal.
Check out upcoming lunches and dinners, including a lunch featuring Northwest Coast cuisine on Nov. 19 and a French and Creole lunch on Dec. 3, both at noon, and a Holiday Tapas and Dessert night on Dec. 4 at 7 p.m.
To view and purchase tickets for all upcoming meals by the Culinary Arts and Hospitality programs visit https://www.eventbrite.com/o/culinary-arts-hospitality-ct-state-manchester-71581264753.
