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Courses & Programs

Stacy Graves

Coord HCC MGM Culinary Arts Institute & PAFEC

Business & Community Services

Culinary Arts Institute 218

413.552.2823 (Tel)

Culinary Lunch Series

Join us each Wednesday for a delectable lunch at the HCC MGM Culinary Arts Institute, prepared by top chefs and HCC culinary arts students. Every two weeks we'll offer a different menu featuring cuisines around the globe.

The funds raised from the lunch series will benefit the President's Emergency Fund, which helps students experiencing food or housing insecurity.

To make a reservation

To reserve seats, follow the links provided below. Questions? Email cai@hcc.edu.

upcoming lunches

February 12 & 26: Tapas/Via España

  • Rustic Spanish-style bread; assorted olives
  • Vegan Paella: Assorted vegetables, artichokes, peppers, onions, garlic, rice
  • Fresh cod fillet poached in a fish and wine broth, smoked paprika, and garlic topped with toasted almonds, parsley leaves, and sliced plum tomatoes
  • Cocido Maragato: Braised beef, chicken, and pork with cabbage and chorizo, garnished with dumplings
  • Spanish Lima Beans: Garlic, cumin, Spanish paprika, and spring onions
  • Churros and hot chocolate
  • Lemon olive oil cake

Reserve February 12

Reserve February 26

March 11 & 25: Italia

First course; please select one:

  • Pasta e fagioli with pesto
  • Goat cheese and potato ramekin topped with leeks

Second course; please select one: 

  • Risotto Milanese, finished with parmigiano (optional)
  • Cod with mussels in a bouillabaisse shellfish saffron broth
  • Braciole top round of beef filled with seasoned breadcrumbs, braised in a rich tomato sauce

Dessert; please select one:

  • Tiramisu
  • Assorted cookies

Reserve March 11

Reserve March 25

April 1 & 8: French Bistro

First course; please select one:

  • Onion soup with grilled gruyere and Swiss sandwich
  • Lentil salad with assorted greens and julienne of apple

Second course; please select one:

  • Lamb with garlic cream and glace de la viande
  • Sole Bonne Femme: Poached sole finished in a mushroom and shallot sauce
  • Vegan ancient grains plus

Dessert; please select one:

  • Tarte tatin: Caramelized apples on a short dough crust
  • Chocolate layer torte, creme anglaise

Reserve April 1

Reserve April 8

April 15 & 22: Brunch

Assorted breakfast breads

  • Zucchini bread
  • Cinnamon buns

Second course, served breakfast hash; please select one:

  • Quiche: Leeks, assorted cheeses
  • Corned beef hash with poached eggs and toast
  • Challah French toast, caramelized apples, maple syrup

Reserve April 15

Reserve April 22

May 6 & 13: Diner

Starter: Pretzel with honey mustard sauce

Second course, served with French fries, B&B pickles, and cole slaw; please select one:

  • Not a Burger: Braised short rib, apple slaw, homemade ketchup, cheddar served on a house-made bun
  • Beer-batter fried fish

Dessert; please select one:

  • Root beer float
  • Apple pie (a la mode optional)

Reserve May 6
Reserve May 13

Stacy Graves

Coord HCC MGM Culinary Arts Institute & PAFEC

Business & Community Services

Culinary Arts Institute 218

413.552.2823 (Tel)