Le Jeune Chef Restaurant

Penn College Makes Friends, Memories at State Farm Show

Food Show

Penn College's exciting two- and four-year majors were on display throughout the Pennsylvania Farm Show in Harrisburg (Jan. 10-17), where representatives of the Admissions Office and the college's six academic schools entertained, educated – and even fed – the throng attending the traditional agricultural expo.

Comment Read, discuss and view the photo gallery on PCToday

Spring Menus

Spring Menus

The spring semester is in full swing, including Le Jeune Chef regional American dinners, classical European dinners, and patissier at the market.

Le Jeune Chef Chocolate Soup

It doesn't have to be Valentine's Day to make a sweet treat for your sweetheart.

Enjoy our recipe for Le Jeune Chef's signature chocolate soup.

Le Jeune Chef Chocolate Soup

Super Foods Corner

Salmon with Almonds and Asparagus Yield: 2 servings

Depending on your appetite this makes for a salad or entrée.

Salmon with Almonds and Asparagus


  • 200g piece of salmon, skin on
  • 1 tablespoon parsley, finely chopped
  • salt/pepper to taste
  • 2 tablespoons olive oil
  • 12 pieces of asparagus
  • 2 tablespoons flaked almonds
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon chili flakes
  • wedges of lemon


  1. Place a pan over medium to high heat. Drizzle 1/2 tablespoon of the oil over the fish, add the parsley, and a grind of salt and pepper. Massage the oil and parsley over the fish and place skin side down on the grill pan. Cook for 5 minutes, turn, and cook for another 2 minutes. Remove from pan and cover with foil to keep warm. (Note: If you like your fish rare, cook for less time.)
  2. Wipe the pan out and add a tablespoon of oil and heat. Toss in the asparagus stalks and let them sizzle for 30-40 seconds charring and going brown. Add in the garlic and chili flakes and toss the asparagus.
  3. Continue to cook for another minute, until the asparagus is slightly tender. Toss the flaked almonds through the asparagus and cook for another 30 seconds to brown the almonds slightly. Remove the asparagus and almonds from the pan and divide between two plates.
  4. Divide the piece of salmon into small chunks and place on top of the asparagus. Finish off with the remaining olive oil, squeeze of lemon juice, and a sprinkle of salt and pepper.

Consider Le Jeune Chef for your next high school reunion, baby shower, rehearsal dinner, engagement party, or a relaxing time in a casual fine dining atmosphere.

For reservations call 570-320-CHEF

February 2015
Upcoming Menus

Regional American Cuisine
Fri., 5:30 - 8 p.m.

Classical Cuisine
Wed. & Thurs., 5:30 - 8 p.m.
Beginning Feb. 18

Gourmet Dinner
Sat., 5:30 - 8 p.m.

Le Jeune Patissier at the Market (Student Bake Sales)

PCToday News & Information
Chef/Instructor Vies For World Cup of Bread Baking

Chef Charles Niedermyer
Chef Charles Niedermyer is a finalist to represent the United States at the 2016 Coupe du Monde de la Boulangerie, considered the World Cup of Bread Baking.

New Deans Appointed
Gerri F. Luke Gerri F. Luke
Dean of Business
& Hospitality
Brian D. Walton Brian D. Walton
Assistant Dean
of Business & Hospitality

Penn College Cook to Compete in Regional Competition
published February 9, 2015

Visiting Chef Dinner Features Luxury Resort’s Beverage Director
published January 16, 2015

Students From Austria Study Semester of Business at Penn College
published December 12, 2014

Buy Fresh Buy Local

Buy Fresh Buy Local

We prepare all of our gourmet desserts exclusively with Guittard chocolate.

Gift Card

LJC Gift Card

Give the gift of an elegant meal in Le Jeune Chef. Order your gift card online or call 570-320-CHEF.

Penn College students receive a 20% discount with ID.

AAA Discounts Rewards

Save 10% with your AAA card.


Wine Spectator

Wine Spectator Best of
Award of Excellence


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