Casola Dining Room, Pane e Dolci Bakery, and The Boucherie Open For The Spring Semester

2/13/2025

Opening week of the Casola Dining Room, Pane e Dolci, and The Boucherie, in the Toby Strianese Culinary Arts Wing, kicked off on Feb. 11 to the delight of the College community and excited members of the public.

Two students wearing uniforms, standing inside Culinary Lab showing plate of shepard's pie

Plate of bangers and mash

Student in uniform preparing food in Culinary Lab

Plate of delicious fish and sides

Chef Courtney Withey teaching students in Culinary Lab

Students in Associate Professor Courtney Withey’s Classical Cuisine II course, and Instructor Michael Niccoli and Assistant Professor Rain O’Donnell’s International Baking courses prepared a delicious menu for the Casola Dining Room, featuring cuisine from the United Kingdom. Bangers and mash anyone?

Student cooking in Culinary Lab

“This is great experience. We have an expeditor, people at their individual stations, and everyone has their own jobs to take care of,” said Culinary Arts major Kevin Jiang, while preparing ham and split pea soup in Chef Withey’s class. “We all communicate with one another and use phrases that are used in the restaurant industry. It gives us insight into what’s to come in our careers.”

Two students in uniform in baking lab

Student in uniform, making pastry in baking lab

Two students in uniform making chocolate cake in baking lab

Irish soda bread

Student in uniform holding tray of baked goods

Two students with Instructor Mike Niccoli in Baking Lab

Tray of lemon tarts

Tray of muffins

Chocolate strawberry cake inside glass case in bakery

Faculty and students standing inside bakery

Students in the Commercial Baking II courses taught by Instructor Niccoli and Assistant Professor Vanessa Schulte created mouth-watering chocolate strawberry cake, Irish soda bread, Scottish cream buns, Bakewell tarts, bread and butter pudding, pear almond tarts, roasted tomato and goat cheese Danish, Scottish sweet buns, and other desserts for Pane e Dolci.

Student in hospitality uniform, holding tray with food on it in Casola Dining Room

Student standing at table of patron in Casola Dining Room

Students in Associate Professor Jay Larkin’s Dining Room Management course shined as the manager, assistant manager, reservation manager, service staff, cashier and dish room operations manager for service in the Dining Room.

Staff member standing near coolers inside The Boucherie

In Adjunct Faculty Member Gio Lontoc’s Advanced Garde Manger and Meat Cutting course, students did a full hog fabrication, offering whole leg ham and ham steaks, tasso ham, bacon, Hawaiian glaze smoked pork loin, sweet pepper marinated chicken, salsa Verde marinated chicken, and pork sweet garlic longganisa in The Boucherie.

“We are excited to have all of our operations – the Casola Dining Room, Pane e Dolci, and the Boucherie – open this semester,” said Dr. David Brough, Dean of the School of Hotel, Culinary Arts and Tourism. “They all represent amazing learning opportunities for our students. Our faculty are second to none in the industry and our students are the fortunate recipients of their knowledge and expertise. We truly appreciate the support of the College community and the public.”

Casola Dining Room
Afternoon service:
Tuesday and Thursday: 12 and 12:30 p.m.
Dining Room closes at 2:30 p.m.
Reservations are required.

Evening service:
Wednesday: 7 and 7:30 p.m.
Dining Room closes at 9:30 p.m.
Reservations are required.

Pane e Dolci
Open: Tuesdays, Wednesdays & Thursdays: 11:30 a.m. to 2:30 p.m.

The Boucherie
Open Wednesdays & Thursdays: 11:30 a.m. to 1:30 p.m.