Classwork with a flavorful twist

The campus bell has just struck noon, a winter day on the shores of Lake Coeur d’Alene. Sunlight is spilling into the second floor of NIC’s Hedlund building.

Seated near a window with a view of the lake, four women are talking quietly while awaiting their orders.

A waiter approaches with a well-loaded tray of entrees. This is student Joshua Broich, a military veteran who rotates through the positions of chef and waiter.

As he deposited one plate after another of steaming food, artistically arranged, the four guests discussed what they liked about Emery’s.

“It’s innovative what they do,” said Sue Shieley, a retired division chair.

“I love the students – it’s incredible here,” said Assistant to the Dean Dianne Holbart. “It is an opportunity of unity.”

She added: “And the view is fabulous!”

Attention was then drawn to just beyond the restaurant entrance. The Medical Assistant Program Director and biology instructor Cindy Pavel remarked: “The deli is wonderful.”

Alethea Carpenter, a senior administrative assistant for the business program, nodded in approval.

Desert. (Photo courtesy of Kyle Dishaw)

Like Emery’s, the deli is open Wednesdays and Thursdays.

Back in the kitchen, all was bustle and preparation. Caleb Hansen, sous-chef, paused in giving direction to a number of students.

“I see this as an opportunity to teach again,” he said. “I enjoy the chance to pass on knowledge.”

Hansen feels that the setup is more flexible for the staff than in other restaurants he has worked in.

Culinary students clock-in every weekday, even though Emery’s is only open Wednesdays and Thursdays. Monday is reserved for deciding the menu; Tuesday allows them to prepare the food for when they are open.

It might be a culinary arts program for students, but without a doubt the guests come first.

This week, the menu returned to the Mexican theme available on opening day, Feb 9.

Diners enjoyed tuna ceviche or street corn soup as an appetizer; Mexican grilled Caesar salad, chicken mole coloradito, steak tostada and chile rellenos as entrees.

Those looking to make a reservation should call 208 769-7763.

(Photo by Kyle Dishaw)