Le Jeune Chef Restaurant

Penn College Catering Students Return to Growers Market

The School of Business & Hospitality's catering class made its annual visit to the Williamsport Growers Market, where they prepared a menu of free samples made from ingredients donated by market vendors. It is a valuable learning opportunity for Penn College students as they interact with growers and work with fresh, local ingredients while practicing their skills at off-site catering.

Growers Market

The class is taught by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts. The "customer appreciation" visit to the market is coordinated with the help of Anne Nordell, of Beech Grove Farm and a member of the Williamsport Outdoor Growers Association.

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Penn College Student Headed for World Food Championships

Jessica N. Felton is packing her bags for the World Food Championships in downtown Las Vegas, where she will join hundreds of competitors in a six-day "ultimate food fight" that culminates with a $100,000 prize.

Jessica N. Felton

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Super Foods Corner


Antioxidants, anti-inflammatories, and vitamins that promote vision and bone health are what make this green so super. And those bones will be thanking spinach, too! Just one cup of the stuff packs up to 12 percent of the recommended daily dose of calcium and enough vitamin K to help prevent bone loss.


A relatively inexpensive protein source loaded with nutrients, eggs certainly earn their superfood status. A single large egg is just about 70 calories and offers six grams of protein. Eggs also are a great source of omega-3 fatty acids, which are essential for normal body function and heart health.

Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese Yield: 8 servings

Breakfast Casserole


  • 1 leek, white and light green part only
    (or use green or red onion if you don't want to buy leeks)
  • 2 tsp. olive oil
  • 5-6 oz. baby spinach leaves, washed and dried if needed
  • 10 eggs, lightly beaten
  • 1-2 tsp. all-purpose seasoning
  • salt and fresh ground black pepper to taste
  • 1/2 cup low-fat cottage cheese, rinsed with cold water and drained well
  • 3 oz. soft goat cheese, crumbled (the one we used had 7 grams of fat per ounce, could substitute low-fat cream cheese, Feta, or more cottage cheese for the goat cheese)


  1. Cut a 3 oz. piece from a log of goat cheese and put in the freezer to chill while you prep other ingredients.
    Preheat oven to 375F/190C.
  2. Measure 1/2 cup low-fat cottage cheese, put in a fine strainer, and rinse with cold water. (If you prefer not to rinse the cottage cheese I think it would just make it a little creamier, but we always rinse.)
  3. Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces. Leeks are usually dirty, so we washed the sliced leeks in the salad spinner and spun dry.
  4. Heat olive oil in a frying pan with tall sides, then add leeks and sauté 3-4 minutes. Then add the spinach leaves and sauté 3-4 minutes more. While vegetables are cooking, lightly beat the eggs with all-purpose seasoning, salt, and pepper. Remove the goat cheese from the freezer and crumble it as finely as you can.
  5. Spray a 8" x 8" casserole dish with nonstick spray. Spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs.
  6. Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes.
  7. Cut into pieces and serve hot.

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

November 2014
Upcoming Menus

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

Le Jeune Patissier at the Market (Student Bake Sales)
Spring dates coming soon

Classical Cuisine
Thurs., 5:30 - 8 p.m.

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

Road to Memphis BBQ

Chef Mike Ditchfield and his Penn College catering class, along with the Daniele family, invite you to Cloud 9 Airport Restaurant on Sun., Nov. 23rd for a "Road to Memphis Blues BBQ" event.

Diners Club Thanksgiving Pumpkin Roll Sale, $8/roll

Pumpkin Roll

E-mail dinersclub@pct.edu to reserve your pumpkin roll
Pick-up date Tues., Nov. 25, at Penn College in the LEC lobby (back entrance to Le Jeune Chef).

Holiday Menus

Holiday Menus

Please join us for our holiday lunch buffet from 11:30 a.m. to 1:30 p.m., Dec. 9-18 and our holiday dinner on Dec. 11-13 and 17-18 from 5:30 to 8 p.m.  Call 570-320-CHEF for reservations. 

PCToday News & Information

‘All-University Day’ Adds to Catering Students’ Penn State Experience
published November 3, 2014

Culinary, Horticulture Students Exhibit Floral Handiwork in Elective
published October 28, 2014

Students, Local Growers Collaborate in Farm-to-Plate Experience
published October 27, 2014

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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