Taste their test at the Buckeye Room


Staff Report



Chef Tim Michitsch demonstrates how to display potato puree on an entree plate to students David Chambers, Breanna Unger, and Robert Bowden.


Courtesy photo

Young chefs and customers were abuzz with excitement Oct. 11 when the Buckeye Room opened for business.

Seniors studying the culinary arts at the Lorain County JVS run the restaurant for the public on select Wednesdays and Thursdays throughout the school year.

Chef Tim Michitsch enjoys his students’ opening day excitement and nervousness.

“They are afraid they are going to make a mistake, and they don’t realize yet that it is OK to make mistakes. They are very nervous, but then they get excited about all these beautiful presentations,” he said. “It all comes together, and they say, ‘Wow look at that, look at what we did!’”

Terry Fries-Maloy and Don Maloy were first-time customers and gave thumbs up to both the food and service.

The recently-retired Fries-Maloy said dining at the Buckeye Room was on his bucket list, while Maloy, former basketball coach for the Brookside Cardinals, was excited to see one of his players, David Chambers, working in the kitchen.

The restaurant offers a four-course menu that is guided by the students’ curriculum. Opening day featured an appetizer of pan-seared salmon served over sauteed spinach topped with poached shrimp and lobster cream sauce; a salad with tomato, grilled artichokes, french beans, and petite greens with a lemon-thyme vinaigrette; a roast chicken breast with fine herb sauce, potato puree, brussel sprouts, and carrots; and warm apple pie with vanilla ice cream and caramel sauce.

Reservations are required for dining at the Buckeye Room. Call 440-774-1051 ext. 22400.

There is only one seating at 11 a.m. and the cost of lunch is $12 per person plus gratuity.

Chef Tim Michitsch demonstrates how to display potato puree on an entree plate to students David Chambers, Breanna Unger, and Robert Bowden.
http://www.theamherstnewstimes.com/wp-content/uploads/sites/43/2017/10/web1_Plating-Entree.jpgChef Tim Michitsch demonstrates how to display potato puree on an entree plate to students David Chambers, Breanna Unger, and Robert Bowden.

Courtesy photo

Staff Report