Rose Filicetti and I met Neal Savage at the Pino Alta for lunch. This restaurant is located in the Sesnon Home…on campus at
Cabrillo College…it is used for practice by the culinary arts department of the
college.
This week was a French Menu.
Rose ordered the Bistro Steak with Pomme Frites, Red Wine Demi
glaze. Neal ordered the Basil and
Sundried Tomato Stuffed Chicken Breast.
I ordered the Artichoke and Mushroom Filo Tart.
It came with French Onion soup, Pear, blue Cheese and Walnut
Salad and Olive Bread.
Bistro Steak with Pomme Frites, Red Wine Demi-glaze
Basil and Sundried Tomato Stuffed Chicken Breast
Artichoke and Mushroom Filo Tart
We thought they needed a lot of practice. Neal’s soup was served without putting it
under the broiler…it was sent back. Rose’s
meat was cooked perfectly but they did not give her a knife that would cut steak…so
she just sawed away. I thought Neal’s
chicken had one overpowering spice that I could not identify…my tart though
tasted just fine.
We decide to order just one serving of crème brulee and
spoons around. It was too thin…just
about 1/ 2 inch thick..and it was too
egg-y tasting.
What bothered Neal was our waiter…she kept serving him from
across the table…oh…nooo…bad…bad.
Good effort on the parts of all the students…they just have
to keep practicing.
Pino
Alta
6500 Soquel Dr.
Aptos, CA 95003
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