It’s no secret the restaurant industry has been forced to adapt in the wake of the COVID-19 pandemic, and OTC’s student-led restaurant – Scallions – is no exception.
In the past, Scallions offered an on-campus, fine-dining experience with cuisine prepared and served by OTC culinary students. This fall, Scallions will switch things up by offering lunch and dinner takeout instead. OTC Chef Daniel Pliska says the current challenges faced by the industry make excellent, real-world lessons for his students.
“The restaurant industry is suffering right now, and the ones who are surviving are the ones adjusting to this new normal,” he said “That’s why we’re exploring this ‘to go’ option for Scallions. The students have to create, package and market cuisine that works well in takeout situations.”
Scallions To Go opens Thursday, Oct. 1, promising the same exceptional culinary cuisine and service of its former dine-in establishment. The redesigned menu features three entrée courses, dessert and a new offering, “Dinner Tonight.” The family-style dinner includes a smoked chicken lasagna and mixed greens salad. The meal, which serves 4-6 people, costs just $30.
“We’re focusing on warm, nourishing, comfort foods – especially for our family-style dinner option,” Chef Pliska explained. “Using seasonal ingredients, we’re braising, smoking or stewing foods to create homey and comforting dishes.”
Lunch options from Scallions To Go feature a starter of autumn vegetable soup made from seasonal squash, creamy chicken broth and wild rice. Entrees include a blackened salmon, smoked pork sandwich or individual portions of the smoked chicken lasagna. Dessert is also on the menu – a plum hazelnut tart with a Champagne Sabayon sauce.
OTC Culinary Arts and Hospitality Management Department Chair Lisa Gardner says the demand for Scallions remains despite its reimagined design. Several customers have already placed takeout orders for the grand opening next week.
“We’ve had a great response so far, and this initial test run will help us plan going forward,” she said. “Like our traditional Scallions restaurant, we hope to open every Thursday. It may be the same menu or different menus each week, but we are thankful for the continued support of the OTC community.”
To place an order, complete and send the attached Scallions To Go Order Ticket to firstname.lastname@example.org. Orders must be received by Monday, Sept. 28 at noon. Individual meals can be picked up on Thursday, Oct. 1 between 11 a.m. and 12:30 p.m. in Information Commons West, room 108C. Dinner Tonight meals are available for pickup between 4 and 5 p.m. at the same date and location.