Oct. 19, 2022 GRAND RAPIDS, Mich. – For two days next week, lunching at Grand Rapids Community College’s Heritage restaurant will give you a taste of international travel – with some familiar faces.
The Heritage, a fine dining restaurant operated by GRCC’s Secchia Institute for Culinary Education, will feature a special prix fixe menu celebrating Scottish and Italian cuisine on Oct. 26 and 27.
Chef Angus Campbell, who was GRCC faculty member for 25 years before retiring in 2016, teamed up with his friend and fellow chef Nicola Conte on the special event.
Conte has planned an Italian appetizer of tartar of tuna with braised borlotti bean salad and an entree of poached halibut, citrus sauce and asparagus with prosciutto.
Campbell has contributed a roasted crab soup with Scottish sausage fritters and Cranachan Briosgaid Ime, a traditional dessert with raspberry, oatmeal, whiskey and butter shortbread Students in the CA 114 International Food Production and CA 115 Table Service courses will work under their direction.
Campbell was the star of “Cooking with Angus,” where he shared lessons about cooking and life for more than 100 episodes. GRCC’s Media Technologies Department produced the series through a grant from Peter Secchia and Jay Smith.
Campbell and Conte, who met in 1979, reunited for the final episode of the series, which earned the second of two Emmy Awards from the Michigan chapter of the National Academy of Television Arts and Sciences.
GRCC’s Heritage restaurant is located in the Wisner-Bottrall Applied Technology Center, 151 Fountain St. NE. Parking is off of Ransom Avenue. Those wishing to make reservations for the Oct. 26 and 27 lunch must call 616-234-3700. Online reservations will not be accepted on those days.