JJC Culinary Arts Students Have A Recipe For Success

JOLIET, IL — Every so often someone in town will approach me and say, hey, do you really want to know what's the best place to grab lunch in downtown Joliet?

After I start guessing a few places, they can't wait to correct me and reveal their answer.

It's the Joliet Junior College's Culinary Arts Building at 235 North Chicago St. It's across the street from the Chicken & Spice restaurant.

So last Thursday I entered the downtown college building and took the elevator to the second floor hallway. In the middle of Joliet's Restaurant Week, I decided to dine at Saveur, one of the culinary college's two distinct restaurants. The other is Thrive, which is on the main level.

Saveur is open for guests from 11 a.m. to 12:45 p.m. on Tuesdays and Thursdays.

When I got in line, I counted a dozen people already waiting to place their order or pick up their carryout. Fortunately, the line moved fairly quickly.

Saveur is run by the Joliet Junior College's culinary students and all the food is prepared by the students. A couple of the culinary arts professors are also busy helping supervise the students running the restaurant, giving them feedback and pointers.

For JJC students, I'm sure, it's a hectic frenzied environment, but let's not forget, the Joliet Junior College Culinary Arts program is one of the nation's best. JJC culinary arts students routinely win national awards for their cooking skills.

What can I say about Saveur? It's great tasting food that's pretty darn cheap. I ordered from the seafood selection. I went with the fresh walleye and pike.

My food came in a bowl: pan seared pike, crispy smoked fish wonton for the walleye. My fish came with herb Parisian Gnocchi and a great-tasting citrus butter sauce. My order also came with a bowl of soup and a petite house salad.

I went with the clam chowder, and it was amazing.

Many clam chowders are often chunky and thick, but not this one.

Looking around, I noticed practically every seat in Saveur was occupied. Last Thursday's guests already know a great meal and a great deal.

My walleye pike - including the soup and petite salad - cost me exactly $12.

There's no sales taxes charged at JJC's downtown restaurants because Saveur and Thrive are considered part of the educational lab experience.

Saveur has a lot to offer. The regular menu includes Spring Duckling for $13. Filet Mignon for $14, Detroit Style Red Top Pizza for $7. Salmon Ochazuke for $10. Pan-Seared Scallops for $13.

You can get a Rotisserie Chicken Club sandwich for $10 or The Saveur Burger for $9. Sandwiches are served with crispy Kennebee potato fries.

Then again, if you're in the mood for a more traditional cuisine, you can always visit Thrive, the restaurant on the main level.

Thrive offers a lunch menu from 11 a.m. to 12:45 p.m. on Wednesdays and a Friday night dinner menu from 6 to 8 p.m. Nothing on Thrive's regular lunch menu is more than $12.

The most expensive item on the Friday night dinner menu is $24: Grilled Strip Loin: crispy gruyere and potato dauphine, cured beef, mushroom and truffle madeira sauce, creamed swiss chard and roasted mushroom salad. It also includes a choice of soup or salad.

I can say with strong confidence that Saveur's seafood meal hit the spot. It's exceptional cuisine, prepared by Joliet's top-notch culinary arts students, who will be tomorrow's leading chefs.

As for Thrive, I'll have to put it on my to-do list for 2020.