Mountain Gateway Culinary Department

Mountain Gateway Culinary Department A club focused on outreach to the Community and fundraising. This club is run by the DSLCC student body, anyone interested in Culinary Arts is welcome to join.

Although only Culinary Students may hold office, there is a $20 registration fee that entitles you to all of our trips and activities out side of school.

09/17/2021

Due to technical difficulties I have been unable to post on a weekly basis. So let me catch you up on this year’s freshman class and what they’ve been whipping up in Baking & Pastry and Soups, Stocks & Sauces. We also welcome Chef Mike Lund on his first year at Dabney. Pictures to follow...

The last two weeks were very busy for the Meat, Seafood and Poultry Class. Last week the class made Duck Confit, and var...
04/07/2021

The last two weeks were very busy for the Meat, Seafood and Poultry Class. Last week the class made Duck Confit, and various pork dishes. They cured bacon and smoked it today. Beef was the topic today. With Tenderloin, ribeye and strip steak, the class made Beef Wellington and Prime Rib. They also grilled steaks and made their own compound butters.

In Wednesday’s American Regional class, Kyle Took us on a culinary journey to Hawaii. ONO (delicious in Hawaiian)
02/27/2021

In Wednesday’s American Regional class, Kyle Took us on a culinary journey to Hawaii. ONO (delicious in Hawaiian)

In Tuesdays Principle class, the students learned how to Roast. Cornish hens and vegetables were on the menu. And as an ...
02/27/2021

In Tuesdays Principle class, the students learned how to Roast. Cornish hens and vegetables were on the menu. And as an added treat, they made Panna Cotta with their own fruit topping.

On Wednesday Michael’s power point presentation on the Rocky Mountain/Southwest Region really delivered. The menu consis...
02/21/2021

On Wednesday Michael’s power point presentation on the Rocky Mountain/Southwest Region really delivered. The menu consisted of: grilled flank steak with salsa, lamb, shredded chicken tacos, kale soup, mashed potatoes, gravy, carrots and butter cake. YUM! 😋

Tuesday was “Fry-day” for the class. Chef Ed demonstrated the correct way to fry and flip an egg. The class fried a bre...
02/19/2021

Tuesday was “Fry-day” for the class. Chef Ed demonstrated the correct way to fry and flip an egg. The class fried a breaded pork chop using the standard breading technique, then served it with a warm Apple chutney. They also fried chicken wings and made their own sauce creation. In addition to fried onion rings, they also fried tempura vegetables and beignets.

In American Regional class, Kyle took us on a culinary trip with Cajun Cuisine. While Julian gave his report on Southern...
02/14/2021

In American Regional class, Kyle took us on a culinary trip with Cajun Cuisine. While Julian gave his report on Southern Cuisine. Both students did an excellent job creating a menu for us to produce.

The last two weeks in Tuesday’s class Chef Ed showed the students how to grill, braise and stew. Grilled steaks and Salm...
02/14/2021

The last two weeks in Tuesday’s class Chef Ed showed the students how to grill, braise and stew. Grilled steaks and Salmon were accompanied with grilled vegetables and a Bearnaise sauce. Ribs were braised until tender, then covered with their own rub and bbq sauce and grilled before serving. They also made their own cole slaw.

Wednesdays class, American Regional, started off with Michael Elliotts Power Point presentation on New England Cuisine. ...
01/29/2021

Wednesdays class, American Regional, started off with Michael Elliotts Power Point presentation on New England Cuisine. Afterwards, we headed into the kitchen to prepare the regional dishes he had selected for us to prepare.

On Tuesday the Principles Of Culinary Arts class practiced their knife skills. They also learned the technique of sauté ...
01/29/2021

On Tuesday the Principles Of Culinary Arts class practiced their knife skills. They also learned the technique of sauté and how to caramelize onions.

Finals Part 2Basket (tray) ingredients: 4 separate tasksRiceVegetable component Potato Dessert
12/15/2020

Finals Part 2
Basket (tray) ingredients: 4 separate tasks
Rice
Vegetable component
Potato
Dessert

Address

35 Vista Links
Buena Vista, VA
24416

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 12pm

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