A Unique Dining Experience
LCCC's On-Campus, Student-Operated Restaurant
Location
Norton Culinary Arts Center [Campus Map]
(Between Stocker Arts Center and Spitzer Conference Center)
Restaurant Hours
Open January – May during Spring Semester
Closed until January 2019
A Unique Dining Experience
Sage & Seed allows LCCC Culinary Arts students to showcase a locally-sourced menu to the public. Students are responsible for every aspect of the restaurant including the front of house, kitchen and even the business side of managing the restaurant.
The locally sourced meals are prepared and service rendered all under the watchful eye of LCCC Culinary Arts Chef Adam Schmith.
Making Headlines
Check out Sage & Seed news coverage on local TV and radio:
- Chef Adam Schmith and award-winning LCCC culinary student Jordan Krystowski prepare popular menu items on WKYC Channel 3’s “We the People” March 23, 2018. Watch the video.
-
Listen to Chef Adam Schmith’s interview about Sage & Seed on AM 930 on February 20, 2018.
Menu (Spring 2018)
Goat Cheese Fondue … $5
Local Apples, Strawberries, Grapes, Artisan Bread
French Onion Soup … $3
Gruyere Gratin
Lobster Nachos … $8
Maine Lobster, Avocado Salsa, Crispy Tortilla, Sweet Soy
Calamari … $6
Sweet & Spicy Confetti, Basil Aioli
Roast Pork Belly … $6
Soy Caramel, Apple Puree
Bruschetta … $4
Heirloom Tomato, Fresh Mozzarella, Basil, Pickled Red Onion, EVOO & Aged Balsamic Reduction
Beet & Goat Cheese … $5
Dijon Vinaigrette
Berry Bouquet … $5
All Local Hand-Picked Lettuce, Seasonal Berries, Toasted Almonds & Feta Cheese, Chambord Vinaigrette
Spinach & Arugula … $5
Dried Cherries & Pears, Spiced Walnuts, Smoked Moody Bleu Cheese, Champagne Vinaigrette
Grilled Pork Chop … $14
Sweet Potato & Fennel Puree, Pancetta Braised Chard, Blood Orange Vinaigrette
Pan Roasted Strip Steak … $16
Pan Roasted, Herbed Fingerlings, Asparagus, Black Pepper Balsamic Sauce
Chicken Scallopini … $13
Creamy Sage Polenta, Wild Mushroom & Spinach, Marsala Wine
Citrus Duck … $13
Confit Braised Duck Leg, Marinated Root Vegetables, Wild Grain Rice, Citrus Glazed
Veal Osso Bucco … $15
Yukon Whipped Potato, Carrot & Cipollini Onion, Natural Jus
Tilapia Tempura … $12
Lorain County Raised, Gaufrette Potato, Spring Vegetable Slaw, Remoulade Sauce
Pan Seared Sea Scallops … $15
Parmesan Risotto, Spring Vegetable Ragout, Pequillo Pepper Sauce
Sesame Salmon … $14
Basmati Rice, Bok Choy, Wasabi Vinaigrette
Potato Gnocchi … $10
Roasted Butternut Squash, Cauliflower, Spiced Raisins, Chervil Cream
Smoked Chicken Fettuccine … $11
Asparagus, Fennel & Wild Mushrooms, Gorgonzola, Sweet Pepper & Plum Tomato Sauce
All Local Burger … $8
Lorain County Raised Cattle, Lake Erie Creamery Cheddar, Wellington Crispy Sweet Onions & Fries, Oberlin Hydro-Lettuce, Avon Lake Organic Tomatoes
*Consuming raw or undercooked foods may increase the risk of a food borne illness. Nuts and nut byproduct are present in our kitchens and we are not able to guarantee complete nut free dishes though we do our best to eliminate crossover contamination
The Sage & Seed Concept
The Sage & Seed concept highlights the idea of “sage,” the wisdom of teachers and the community’s past, and “seed,” the new beginnings for those in the LCCC culinary program. Seasoned chefs share their knowledge and skills as they lead students through their capstone project in the on-site commercial kitchen through food preparation and serving.
Part of the new restaurant name stems from the history of the campus grounds. LCCC interim dean of health and wellness sciences Hope Moon’s great grandparents’ vegetable farm made up a major part of the land that years later became home to the state’s first permanent community college campus, Lorain County Community College. Today she is excited to see the fresh local food tradition live on through the next generation.
Our Partners
The Sage & Seed farm-to-table program proudly shares ingredients from these Lorain County farms:
- Grim Dairy Farm
- Flynn Show Cattle
- Lettuce Heads
- Coleman Gardens
- Tyler’s Farm
Our Team
The Sage
Adam Schmith, Culinary Arts Director
Crystal Darge, Sage & Seed Dining Instructor
Eric Schmiedl, Dining Services Coordinator
The Seed
Veronica Cromwell
Jesseca Horsley
Shontae Jackson
Carol McCall
Madalyne Miller
Trent Perkins
Diana Rivera
Angel Sanchez
Jack Wagner
Heather Ware
Marcus Ammons
Duncan Burr
Jake Ghaffari
Denise Hays
Travis Jordan
Charlene Reinhard
Denise Atwood
Tipping of attendants is not permitted at Sage & Seed.
In lieu of gratuity we ask that donations of canned goods and non-perishable items be made to the Commodore Cupboard station located in the culinary lobby.
Learn More About the Commodore Cupboard