DEARBORN — The luck of the Irish comes to Henry Ford College March 18 as the Culinary Arts Department hosts its annual St. Patrick’s Day Buffet at Fifty-One O One – HFC’s student-run restaurant in the Student & Culinary Arts Center on the main campus, 5101 Evergreen.
Lunch is available from 11 a.m. to 1 p.m., and dinner from 6 to 8 p.m.
The cost is $14 per person.
The menu includes: Galway Bay seafood chowder; Dublin style carved corned beef & cabbage; Colcannon potatoes (mashed potatoes with cabbage); Emerald Isle braised salmon with leeks, fennel, diced tomato and white wine; Highlander shepherd’s pie (ground lamb and beef with diced parsnips, garnished with whipped potatoes); and Rosie’s fire-roasted vegetables (turnips, carrots and parsnips).
The salad bar includes: mixed green salad, pickled and fresh vegetables, coleslaw, assorted relish tray, and choice of house-made dressing.
Dessert includes: Bailey’s Irish Cream cheesecake and bread pudding with whiskey sauce.
Beer and wine will be available for purchase at a cash bar from 6 to 8 p.m.
Reservations are not required, but recommended. To make reservations or for more information, call 313-206-5101.