At Newbury College on Dec. 12, seniors in the Saunders School of Hotel & Restaurant Management presented staff, family, friends and foodies with a pop-up restaurant featuring a gourmet take on college go-to’s.
“This is our last big boom — our big boom before graduation,” said Cassandra Paulette, a senior who worked as the front-of-the-house manager. “We haven’t done anything like this before.”
Led by chef Will Gilson, the class spent a couple of weeks coming up with an eclectic menu consisting of homemade appetizers and entrees for their pop-up restaurant, a temporary restaurant that operates from a private home or space.
At the Mitton House on Monday, patrons sat at tables adorned with old Newbury College yearbooks, red Solo cups filled with flowers and menus wrapped like diplomas.
Students, matching in white shirts, black pants and aprons, walked around to each table, accommodating the guests as they waited for their meals.
At 7 p.m., students served the first dish — a puff pasty version of a Hot Pocket filled with mushrooms, hen of the woods, truffles, broccoli and mixed greens with balsamic vinaigrette.
“I think it’s fun. It’s delish — and very nostalgic,” said Roberta Allison, the Saunders’ School program director.
“It tasted like a Hot Pocket in a very good way,” added Lily Jan, operations director for the school.
Servers cleared the empty plates in readied tables with chopsticks and seasoning for the next course: ramen noodles.
Gilson said it was inspired Cup o’ Noodles.
“The students made everything, and the noodles were made today,” Gilson said, describing the seaweed broth. “We added diced carrots and peas to make it reminiscent of the ‘Cup’ look.”
Served with sliced jalapenos, basil and other toppings, patrons gobbled up the scallop, mussels and clams in the soup.
Maggie Silva of Waltham, a friend of Paulette’s, was pleased with the selection.
“So far, so great,” she said of her ramen dish.
The 60 or so patrons next enjoyed a student stake on SpaghettiOs and meatballs, complete with ditalini pasta, arrabiata tomato sauce and meatballs.
And to top it off with something sweet, patrons were served a sweet cereal-infused panna cotta with layers of Cap’n Crunch, Cocoa Puffs, melted ice cream sauce and chocolate-dipped Cocoa Krispy Treat.
“The panna cotta — when I put it in my mouth, the flavor evolved. I felt like I was 7 years old again watching Saturday morning cartoons,” Jan said.
College president Hannah McCarthy said she was thrilled by all of it.
“I was so excited. I had had a chance to read about pop-up restaurants and I thought this was an absolutely great idea,” McCarthy said. “It was something different and a challenge to our students who are having so much fun.”
Jan praised the students for their original idea.
“It was wonderful to see them step up. They’re really happy,” she said.