Culinary students serve veterans at Tartan Terrace appreciation lunch

“Just like our military family education office, we couldn’t accomplish all the things that we do here at Sinclair without them. They’re the backbone. The backbone at home is your family,” said Jennifer Kostic, an Army reservist and senior vice president of administration.

**Some of the desserts offered: fresh fruit tarts and success cake.** JOSIE ADDISON.

Culinary students worked hard to provide a delicious lunch for veterans on November 10. Sinclair’s student-led restaurant, the Tartan Terrace, hosted a delightful event to commemorate the sacrifice of United States veterans. At noon, soft jazz music filled the dining area as guests settled themselves at tables and socialized.

**Christopher Anderson, lab tech.** JOSIE ADDISON.

The air was full of laughter and conversation. An array of desserts stood temptingly before elaborate cakes used for decoration, each a testament to each student’s dedication. “The students themselves sort of designed the setup. They put it all out themselves. They chose how it was going to be presented today,” said Christopher Anderson, lab tech.

Before guests helped themselves to the buffet, Kostic delivered a heartwarming address to thank everyone for their service and recognize the importance of support. Throughout the lunch, students provided excellent service and were making sure every drink was not left empty.

She closed her speech with a quote from Gerald Ford: “We are bound together by the most powerful of all ties, our fervent love for freedom and independence, which knows no homeland but the human heart.”

One of the guests being served was Tony Bunch, an Army veteran and student employee at Sinclair’s Veteran’s Office. “There’s almost always another two or three veterans in each of the classes,” Bunch said.

Bunch explained that spouses and other dependents outnumbered the amount of active duty and retired service members alike on campus. Before the lunch began, veterans and spouses gathered outside eager to enjoy what the menu enticingly entailed.

**Dessert menu for the Tartan Terrace veteran lunch**, JOSIE ADDISON.

“It’s a well-made meal,” Bunch said. “And it also helps provide a sense of community, sit around, talk to other veterans, share stories and just relax. Although this event was reserved for veterans, the Tartan Terrace is open throughout each term. Students can book their reservations online.

**Tony Bunch, Amry veteran and student employee for the Sinclair’s veterans office.** JOSIE ADDISON.

It is best to do so quickly, as the spots will often fill up within 3 to 4 hours of opening. This fall, the Tartan Terrace is hosting several different lunches and dinners. On November 17 and 24, at noon, they will be hosting Garde Manger Buffets. Guests can expect a variety of chilled dishes such as soups and salads, alongside desserts.

Four course dinners are being served November 17 and 24 at 6 p.m. Chef Keith Davis and the culinary students will prepare a delicious dinner with warm rolls, freshly baked bread and a variety of desserts. To close this season, the Tartan Terrace will host Capstone Regional Dinners. Each respective dinner will be centered around various foods stemming from regions across the country.

A new England dinner will be served on November 12 at 6 p.m., followed by a Central Plains dinner being held on November 19 at 6 p.m. All reservations need to be made online through Sinclair’s website.

Josofine Addison, staff writer

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