Bites Nearby: Oakland Community College Culinary Studies

The cities of Farmington and the Hills are home to a wide range of restaurants, from fancy to no frills.

For those looking for the fancy food on a no-frills budget, look no further than the students of ’s Culinary Studies Institute. Under the watchful eye of the school’s instructors, they serve upscale cuisine at a budget-friendly price.

Students’ skills and knowledge will be put to the test during OCC’s last major dinner event, which is set for 6 p.m. Thursday, April 14, the third in a series of special dinner events this semester, said Susan Baier, program coordinator and chef at Oakland Community College.

The menu, which will be prepared by the buffet and banquets class, will feature dishes that fit into the "Western BBQ" theme, with flavorful rib eye steak, mouth-watering pulled pork and amberjack fish (a firmer white fish with a mild flavor) among the entrees.

The dinners typically feature a wine pairing, but for lovers of suds, an emerging craft brewer from Ferndale—David Ballew’s Basement Brews—is on tap, incorporating his beers with the food.

Desserts like chocolate velvet opera cake, made by pastry students, will wrap up the meal. Guests will enjoy dancing and oh yes — cat roping, Baier said.

“One of the student managers is big into rodeos,” she said.

The school is estimating about 100 guests will mosey on down to the event. Attendance can range from 50 to 225 guests.

The Western BBQ provides the students with “the whole experience” of planning and prepping for a food event, Baier said. The events and catering class is planning the dinner, with students filling other roles from server and dish washer, all the way up the food chain to general manager.

OCC has a reputation for high standards among its culinary students. Baier said the school has earned national championships in ice carving several times. Most recently, a four-person team won the gold medal at a regional competition in hot food, and will move on to regional competition held in New Orleans during the week of April 17. If they win in the Big Easy, they will move on to the national competition.

Chris Rodriguez of Rochester Hills, one of the student managers of the Western BBQ event, said the school “really prepares students for the culinary field,” specifically because of the teachers.

Laid off from the automotive industry a couple of years ago, Rodriguez jumped at the chance to follow a longtime passion and enrolled at the college. Rodriguez will graduate next month; his ultimate goal is to be a general manager in the food industry.

Tickets for the Western BBQ are $55 per person and must be purchased in advance by calling 248-522-3700; no tickets will be available at the door. More information is also available at oaklandcc.edu/culinary. The price is all inclusive, with passed apps and five courses. The last day to buy tickets is Monday, April 11.