The Bangor Daily News has published an article on the SMCC Culinary Arts program.
It’s finals week at Southern Maine Community College, and students in the culinary arts kitchen are busy fricasseeing fresh rabbit harvested from Unity.
In the dining room, members of the public dig into a multicourse lunch, draining bowls of honey crisp apple and vidalia sweet onion soup. The impressive menu indicates that cider from Ricker Hill Orchards in Turner and apples from Cornish combine forces for the powerful dish.