Fridays at USC’s McCutchen House will have a distinctly Southern flair, as the on-campus restaurant will prepare its gourmet lunch buffet with delicacies unique to—or especially appreciated by—the region.
From now through the spring semester, students in the School of Hotel, Restaurant, and Tourism Management will prepare selections of Southern specialties featured in Southern Living magazine. Diners can partake of menu items such as crab cakes, shrimp and grits, Brunswick stew, pork roast stuffed with Hoppin’ John, bacon cheddar-cheese corn bread, and homemade fruit cobblers. Copies of the recipes will be available for diners to take home to their own kitchens.
The school manages McCutchen House, located on the Horseshoe, and uses it as a living and learning laboratory for its students. They prepare gourmet lunch buffets Tuesday through Friday during the fall and spring semesters as part of their class work.
The food featured on the buffet will be prepared by students under the guidance of executive chef Jules Pernell and food-service director John Antun. Besides the Southern specialties, the gourmet buffet includes a carving station, homemade soups, hot side items, and entrees, salads, and desserts.
The cost is $10, which includes tax and a service charge for the upkeep of McCutchen House. Reservations for the buffet are available for groups of seven or more. Seating begins at 11 a.m. The final seating is at 1 p.m.
For more information, call 7-4450.
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