FOR IMMEDIATE RELEASE
Director of Communications
Aug. 13, 2013 GRAND RAPIDS, Mich. — Experience GR’s annual Restaurant Week gives alumni of Grand Rapids Community College’s Secchia Institute for Culinary Education a chance to show off their skills, with special menus featuring jalapeno sauce, flor de calabaza sauce and truffles.
The event is especially meaningful to GRCC’s culinary alumni because $1 from each plate from the Restaurant Week menu goes to a scholarship fund for Secchia students.
Chef Jenna Arcidiacono, owner of Amore Trattoria Italiana, didn’t even wait until the official start of Restaurant Week to pitch in: Arcidiacono, who received her associate in arts degree in 1994, competed in a corn on the cob eating contest on Aug. 12. The Restaurant Week offerings at Amore Trattoria Italiana, 5080 Alpine Ave. NW, include Nero, a summer truffle parmigiano soup garnished with crispy lamb bacon.
Paola Gonzalez, who received her associate in arts degree in 2010, now owns El Granjero Mexican Grill at 950 Bridge St. NW with her mother, Mercedes Lopez. El Granjero’s Restaurant Week menu includes Mexican Cordon Bleu, a fresh chicken breast filled with ham and cheese, and covered with flor de calabaza sauce.
Daniel Verhil, who received his associate degree in 1977, owns One Trick Pony, which features Baked Cavavtappi — crispy bread crumb-topped smoked onions and bell peppers in Founder’s Pale Ale and jalapeno Haybo sauce — on its Restaurant Week menu.
For more information on Restaurant Week, check out this site.
GRCC’s world-class Secchia Institute has more than 25 years of experience, offering degrees and certificates in Culinary Arts, Culinary Management, and Baking and Pastry Arts.
Grand Rapids Community College, established in 1914, offers opportunities for more than 30,000 students annually in degree courses, certification and training programs, workshops and personal enrichment classes. GRCC holds classes on the downtown Grand Rapids campus as well as several locations throughout Kent and Ottawa counties.