Thursday lunches in Sundial School’s Le Source Restaurant are back and will be serving and learning until the end of February. The lunches started last week and continues today, Thursday, January 30. These are not any ordinary lunches. They are prepared and served by students of Sundial School and forms part of their practical training and grades!
Just think about it: Your lunch will help one of St. Maarten’s future iron chefs or maître d'hôtel perfect their skills. As an “outside diner”, your presence means the students will get real life experience in dealing with everything from table settings and substitution to (possible) wrong orders. They will field questions about the menu and the need to pour water correctly. The job of the diner is to help the students along; but not to be difficult, though – remember they are in training.
The lunches come at a nominal cost of US $15 of NAf. 27 per person. Aside from water, other beverages come at an additional cost. The funds raised from the lunches aid in the continuity of the training exercises. Le Source can accommodate a maximum of 20 guests for each lunch, so reservations are highly recommended. Special requests, such as vegetarian or vegan meals and/or allergy notices, must be made known a week in advance.
Let’s fast forward to the menu for this week’s luncheon. On today’s menu board are cucumber tuna bites with cocktail sauce, shrimp cocktail, classic consommé, flank steak drizzled with a spicy red wine sauce, herb roasted sweet potatoes, and stir-fried vegetable medley. Finish off with a delicious crepe suzette.
Plan on indulging in Niocisa salad with vinaigrette, fish sticks with tartar sauce, pan seared potatoes with bacon bits, garden salad and end with a creamy Bavarian pudding on Thursday, February 6. Don’t forget to make that reservation!
On Thursday, February 13, the student chefs will whip up tortilla cups filled with tomato medley, chicken consommé with vegetable bits, grilled beef tenderloin with garlic parmesan sauce, garlic mashed potatoes, and stir-fried broccolini. A Caribbean favourite is on the menu for dessert: bread pudding with a rum sauce.
It’s getting close to the final two lunches for the school term, so do not miss out. Thursday, February 20, will offer up cocktail Monica, pan-seared beef tenderloin with black peppercorn sauce, vegetable fried rice and steamed broccoli and carrots. The dessert of the day is Pineapple Bavarian Pudding.
And on to Thursday, February 27: This is your final chance to lunch with a purpose by supporting education. Round off the more than a month of lunches with cucumber tuna bites with cocktail sauce. Shrimp cocktail, classic consommé flank steak drizzled with a spicy red wine sauce, herb roasted sweet potatoes, and stir-fried vegetable medley. Crepe suzette is the dessert to savour.
To make reservations, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. or call the school at +1 (721) 542-2910.
Located on Ch. Vogesstraat in Philipsburg, Sundial School focuses one of its study streams on the culinary arts and hospitality training. The Source is in essence a teaching restaurant and is only open when examination year students need to perfect their practical skills.
Even though the restaurant is a teaching one, it does not mean the food is substandard. Hospitality teachers are focused on giving students the best skills and a head start on their eventual career path, whether it is furthering their education in the culinary arts or moving directly to the country’s tourism frontline. That means true restaurant quality food at a fraction of the price.
