Baker College Offers Delicious Meals at Courses

Baker College has a ‘teaching’ restaurant called Courses that’s open to the public at their campus in Port Huron. All food is prepared by students looking to expand their cooking horizons as part of the Culinary Institute of Michigan Port Huron and Muskegon.

The robust menu is comprised of both unique creations and traditional dishes, including filet mignon, asparagus salad and deconstructed s’mores. 

Program Director Paula Recinella and student Jamie Cook visited the Fox2 News Studios Saturday morning to showcase some of the signature dishes and discuss the program.

Watch the video above, follow the recipe and click here for more information about the restaurant and choosing the culinary arts as a career. 

Petite Filet Mignon (8 portions)
  • 40 oz Beef Tenderloin 1. Trim tenderloin (save scrap for later use)
  • 2. Cut 8-5 oz. steaks 

Porcini Butter

  • 1/2 # Butter, salted, softened 1. Combine butter,
  • 1 sprig Thyme, fresh, stemmed thyme,
  • 1/2 sprig Rosemary, fresh, minced rosemary,
  • 1.25 T Porcini Powder porcini,
  • 6 T Shallot, grated shallot, and,
  • 1/2 T Wine, Port wine in a mixer with the paddle attachment.
  •   2. Mix until incorporated.
Potato Pave
3 Potatoes
1. Slice potatoes thin on slicer (#7)
2. Add potatoes to cream
3. Completely line a large loaf pan with parchment paper
4. Add 2 cups Swiss cheese, grated.
5. Layer potatoes with Swiss cheese and 1/4 bu. Green Onion, sliced thin
6. Sautée onion; repeat until completely full
4. Top with Parmesan cheese
5. Wrap completely with foil and on a sheet tray, bake at 425 F for 2 hours
7. Remove foil; press evenly with another loaf pan
8. Continue pressing overnight in cooler
9. Place in pan in hot water to remove pave
10. Cut into 8 equal portions
11. For service, sear on presentation side
12. Finish in oven
Carrot Puree
  • Water, salted
  • Six peeled carrots
1.Bring water to boil
2. Add carrots, boil until very soft
3. Strain (reserve); blend in vitamix until perfectly smooth
4. Hold hot for service


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