Ever dream of becoming a chef? Running your own restaurant? Or perhaps becoming a contestant on Iron Chef competing against Mr. Batali himself. I had the pleasure of dining with chefs in training at the Northhampton Community College student run restaurant–Hampton Winds. Each student performs all functions of operating a restaurant and preparing the finest quality gourmet meals.
Their were five of us and each and every meal was meet with praise. The dinner was splendid; the service impeccable. Take a look at this slide show for inspiring ideas for your next Seduction Meal.
Hampton Winds
Dinner is $30 Pre Fixe – Select one item from each meal
Reservations can be made by calling 610-861-4549 between 10:00 a.m. and 4:00 p.m.
The menu posted for August 5th – November 28th
Appetizers
- Pan Seared Gnocchi, Shredded Duck Confit, Toasted Pumpkin Seeds, Demi Glace, Fried Sage
- Fresh Seasonal Fruit, Lotus Root Chips, Wildflower Honey
- Flash Fried Tempura Shrimp, Avocado Puree, Sweet Ginger Soy Sauce
- Roasted Scallop, Fresh Fig Molasses, Gorgonzola Cheese, Chive Oil
- Sautéed Beef Tenderloin “Bourguignonne”, Potato Gaufrette, Pearl Onions, Micro Greens
- Charred Spanish Octopus and Calamari, Grilled Melon, Brown Butter, Lemon
- Cheese Selection, Toasted Olive Bread, Fruit, Black Mission Figs
- Moroccan Platter, Tabbouleh Salad, Hummus, Black Olive Tapenade, Warm Pita Chips
Soups
- Roasted Cauliflower, Shaved Pecorino Cheese, Truffle Oil
- Chicken and Chorizo Sausage Sofrito, Toasted Saffron
- Creamed Zucchini with Chives
Salads
- Roasted Beet and Watercress, Walnuts, Radishes, Horseradish Vinaigrette
- Heirloom Tomato, Toasted Pine Nut Puree, Micro Greens, Extra Virgin Olive Oil, Fleur de sal
- Fried Mozzarella Cheese, Baby Field Greens, Friseé, Reduced Balsamic Vinegar
- Daily Salad: locally shopped greens and vegetables created by Garde Manger Student
Entrées
- Roasted Salmon, Buttered Peas, Smoked Bacon, Crushed Fingerling Potatoes, Crème Fraîche
- Truffled Filet Mignon, Pan Seared to order, Whipped Potato, Wild Mushrooms, Burgundy Reduction, Sea Salt
- Slow Cooked Duck Breast, Caramelized Peaches, Spiced Couscous with Vegetables, Natural Juices
- Sautéed Veal “Oscar”, Jumbo Lump Crab, Shaved Asparagus Tips, Roasted Fingerling Potatoes, Hollandaise, Caviar
- Crisped Halibut Fillet, Parsnip Puree, Baby Carrots, Brown Butter
- Pan-Roasted Pork Tenderloin, Broccolini, Roasted Artichokes, Crushed Fingerling Potatoes, Porcini Mushroom Sauce
- Grilled Flat Iron Steak, Shoe String Potatoes, Creamed Spinach, Sauce au poivre
- Chicken Breast, Spiced Sausage, Northern White Beans with Vegetables, Red Wine Reduction
- Seared Tuna Fillet, Eggplant Baba ghanoush, Bok Choy, Sweet Chili Sauce, Crisped Lotus Root
- Vegetarian Entrée
- Sweet Potato Agnolotti, Sage Cream, Brown Butter, Potato Crisps
Dessert
- As a finale to your dining experience at Hampton Winds a dessert cart comes to your table filled with sweet temptations that will please all gourmands in the house. All you have to do is select one–the most difficult part of this wonderful dining experience.
