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Nicolet College Culinary Arts students will broaden their talents now through May by preparing a wide variety of specialty buffets and themed lunches at the student-run Top of the Hill restaurant, which is open to the public.

The series will take customers on a virtual world-wide epicurean tour with dishes from Norway, the Caribbean, Polynesia, Italy, India, China, Germany, Hawaii, Switzerland and Ireland.

The lunches are open to the public and served from 11 a.m. to 12:15 p.m. Monday through Thursday most weeks through mid-May.

New this year will be dinners served from 5 to 6:15 p.m. on Mondays and Tuesdays. All meals will be served in the dining room in the Northwoods Center on the Nicolet Campus, located one mile south of the city just off Cty. G.

Reservations may be made by calling the Nicolet College Culinary Arts Department at (715) 365-4466 or (800) 544-3039, ext. 4466, TDD (715) 365-4448. The best time to call is between 8 a.m. and 2 p.m. Monday through Thursday. Costs for lunches are reasonable and vary with the selection.

Menus through the end of March are as follows:

February
Feb. 4 – Classic Comfort Foods
Feb. 5 – Lunch – Taste Norway “Norge Kokekunst” Buffet by student chef Stefanie With; Dinner – Tex Mex
Feb. 6 – Asian Influence
Feb. 7 – Caribbean Flavors Buffet by student chef John Emmer
Feb. 11 – Lunch – From the South; Dinner – Classic Comfort Foods
Feb. 12 – Lunch – Polynesian Luau Buffet by Student Chef Derek Wilson
Feb. 12 – Dinner – Asian Influence
Feb. 13 – Lunch – Mambo Italiano
Feb. 14 – Lunch – A Tour of Italy Buffet by student chef Stephanie Kaether
Feb. 18 – Lunch – Tex Mex; Dinner – From the South
Feb. 19 – Lunch – Namaste India Buffet by student chef Jon Chojnacki; Dinner – Mambo Italiano
Feb. 20 – Lunch – Classic Comfort Foods
Feb. 21 – Lunch – A Wok Around China by student chef Gail Rueckl
Feb. 25 – Lunch – Asian Influence; Dinner – Tex Mex
Feb. 26 – Lunch – Students Favorite Recipes Buffet by Nicolet’s student chefs; Dinner – Classic Comfort Foods
Feb. 27 – Lunch – From the South
Feb. 28 – Lunch – Essen Schlag German Foods Buffet by student chef Kayla Myers

March
March 3 – Lunch – Mambo Italiano
March 4 – Dinner – Asian Influence
March 5 – Lunch – Surf’s Up Hawaiian Buffet by student chef Jared Boehm; Dinner – From the South
March 6 – Lunch – Wed Lunch Culinary Arts Student Recruiting Event (Open House)
March 7 – Lunch – Alpine Swiss Buffet by Student Chef Ben Lien
March 11 – Lunch – Classic Comfort Foods; Dinner – Mambo Italiano
March 12 – Lunch – No Service. Students on field trip; Dinner – Tex Mex
March 13 – Lunch – On Wisconsin
March 14 – Lunch – Luck of the Irish Buffet by student chef Chris Kania
March 18 – Lunch – Asian Influence; Dinner – Classic Comfort Foods
March 19 – Dinner – Asian Influence