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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Pictured here is the entree Strip Loin of Beef, served at the fine dining service at Bates Technical College. Photo by Peter Haley/The News Tribune
Grilled sea scallops with a watercress lemon butter sauce, a chevre-stuffed artichoke with sorrel butter, and wild salmon noisettes with a ginger peach glaze. It all sounds super fussy — and that, it is.
But that’s just fine with Bates Technical College culinary instructor Roger Knapp, who, with a team of second-year Bates culinary students, introduced the college’s first fine dining service June 16 in a small dining room that flanks the Bates cafeteria. It’s billed simply “The Dining Room” on the menu, which is full of lofty ingredients and dishes with flair.
Knapp has his eyes on culinary credibility: accreditation of the school’s culinary arts program by the American Culinary Federation. The foodie stamp of approval from the ACF would boost Bates’ desirability as a culinary training institution. A fine dining service, Knapp says, is one piece of achieving accreditation.
