The Valentine’s Day dinner in the Three Seasons Restaurant put the culinary arts department’s skill on full display Feb. 12.

Leaving nothing to question, the five-course meal covered all aspects of taste and textures on this broad-reaching dining experience.

White cloth napkins, flowers and candles were more reminiscent of the famed Four Seasons than Contra Costa College’s everyday Three Seasons meals.

The evening began with lobster bisque as a starter with a side of greens, trailed by the entrée: grilled filet of beef and lobster tail with seasonal vegetables.

An assorted fine cheese platter followed the main course and the meal concluded with a dessert of lemon merengue or chocolate roll cake.

“The place looked marvelous and the food was excellent,” psychology professor Kenneth Tramiel said. “I congratulated all of the people who worked on this.”

After word spread about the $25 per plate affair, the event rapidly sold out, culinary arts department Chairperson Nader Sharkes said.

Shortly after the 5 p.m. seating time, the romantically decorated dining room, equipped with flowers at each table, was sparsely filled.

As the diners trickled in and began to receive their appetizers, some of the special accouterments that went in to making this event special were on display.

“We have handmade ceramic bowls from the art department for the bisque,” Sharkes said. “It adds a little something extra, the handmade bowls for all of the work that went into preparing the food.”

The bisque was a hit with the guests; some even requested a second serving.

“Everything was great. I had to get a second helping of the lobster bisque,” diner Wiley Bobo said. “The only thing that I would have done differently is let the lobster cook for a few more minutes; it was a little too translucent for me. Also, the dessert was good.”

A slow start gave the student serving staff an opportunity to get all the processes in sync that are required to successfully capture the ambiance and cuisine of a Valentine’s night dining experience.

From that point, diners were given the option of taking a photo before being  led into the restaurant on a red carpet covered in pink rose petals.

“It’s wonderful. I love it,” diner Bonnie Taylor said. “I’m part of a women’s group and we always try to attend all of the culinary functions.”

“Everything went well,” he said. “By 6:45 p.m. the place was full. It’s after 8 p.m. and people are still here enjoying themselves.”