HATO — During their graduation year, the students of EPB, the basic vocational high school, are required to practice what they’ve learned, while interacting with each other and with clients in real-life restaurant situations.
The Aloe Restaurant and its professional commercial kitchen is where these students train, and they are hereby inviting the general public to enjoy a three-course lunch for Afl. 25.- per person, every Tuesday, Wednesday and Friday, as they work towards their diploma. Lunch is served from 12noon to 2 pm, from October 13th, 2015 till November 6th, 2015 when the students go on break. The restaurant will be open again from January 12th, 2016 to March 23rd, 2016, when the academic year comes to an end.
In the kitchen, Teacher-Chefs Orlin Geerman and Chef Kenneth Blom, are in charge of the curriculum, while François Maduro coaches the front of the house student waiters.
The chefs, with extensive experience in the food and beverage arena, truly enjoys what they do, working with the students enthusiastically.
Together the service and kitchen teams deliver great lunches. And guest will enjoy the opportunity to sample the cuisine, as these young cooks are the island’s future hospitality professionals.
The menu offers a nice trip around the world including Aruban, Italian, French, German and Dutch specialties, one meal at a time. The selection for each day is set – except dessert, which depends on what the pastry class is making – and foodies interested in attending lunch at EPB can call François Maduro or Aart Wittekoek at tel. 528-9791, ext. 152 and ask for the menu of the day. The school requests reservations to be made four weekdays ahead, but – should this not be possible, please contact teachers François Maduro or Aart Wittekoek, regarding seating availability.
The EPB basic vocational school is located across from the Aruba Aloe factory, the restaurant can be found adjacent to the school office entrance, easily accessible, offering ample parking.
“We ask everyone to be on time, since this is a pre-scheduled class and we request please cancel a day in advance should you not be able to attend,” the teachers say.
| Date | First Course | Main Course | Dessert |
| 13 okt | Gazpacho soup | Chicken lasagna | Dessert |
| 14 okt | Cream of pumpkin | Fish filets w/ Creole suace | Dessert |
| 16 okt | Fish cocktail. | Pork medallions with mashed potatoes | Dessert |
| 20 okt | Asparagus and fresh mushroom salad | Beef Stew with portsauce | Dessert |
| 21 okt | Shrimp Cocktail | Tenderloin, red wine sauce | Dessert |
| 23 okt | “Waterzooi”, with shrimp. | 3 skewers a la Blom with a salad. | Dessert |
| 27 okt | Green salad with goat cheese | Fish filet with madras dressing | Dessert |
| 28 okt | Beef tartar w/ poached eggs | Tenderloin, rosemary sauce | Dessert |
| 30 okt | Wrap with garlicsauce. | Poched Chicken with saffran sauce. | Dessert |
| 3 nov | Roasted tuna with wakame | Tenderloin a la Geerman | Dessert |
| 4 nov | Chicken rouleau spinach sauce | Mix Seafood Linguinni | Dessert |
| 6 nov | Mussels in garlic sauce. | Picatta with different vegetables. | Dessert |
| 12 jan | Black tiger shrimp with avocado mousse | Ox-tail with sweet potatoes | Dessert |
| 13 jan | Seafood Ceviche | Land & Sea | Dessert |
| 15 jan | Melon cocktail with white port. | Tempura of fish. | Dessert |
| 19 jan | Beet root soup with black tiger | Broiler chicken with carrots and potatoes | Dessert |
| 20 jan | Cream of mushroom | Chicken Cordon blue | Dessert |
| 22 jan | Consomme with herbs | Steak with vegetables | Dessert |
| 26 jan | Cous cous with seared fish filet and lemon sauce | Mixed mushroom with goatcheese and truffeloil | Dessert |
| 27 jan | Empanadas 3 way | Home style curry chicken | Dessert |
| 29 jan | Gazpachio. | Fried fish with remoulade sauce. | Dessert |
| 2 feb | Parmesan polenta with sauted filet of fish | Land and sea white wine mousse | Dessert |
| 3 feb | Fish and green croquette and pika di papaya home made | Poached fish w/ orange butter sauce wih carrots beets cream | Dessert |
| 5 feb | Bouilebaise. | Beans dish with bacon and polenta. | Dessert |
| 9 feb | Poched egg with marinaded portobello’s | Zalm filet met lemon butter sauce and spinach melange | Dessert |
| 10 feb | Thai spring rolls
Sw & Sr sauce |
Asian glazed roast pork | Dessert |
| 12 feb | Mini hamburger with gingersauce. | Beefstew with mushroom and basil. | Dessert |
| 16 feb | Ceviche a la klas UK4 | Mosterd honey porkloin | Dessert |
| 17 feb | Vegetable tortillas with avocado 3 way dip | Cheese ravioli with craemy herbs sauce | Dessert |
| 19 feb | Poched Fish rolls. | Meatbread. | Dessert |
| 1 mrt | Sushi mix with maki sashimi | grilled fish filet with paramsan funchi | Dessert |
| 2 mrt | Local chicken soup | Local stew | Dessert |
| 4 mrt | Lentils soup. | Cabbage with spicy meat and bacon with gingersauce. | Dessert |
| 8 mrt | Chefs menu | Chefs menu | Dessert |
| 9 mrt | Chefs menu | Chef Menu | Dessert |
| 15 mrt | Chefs menu | Chefs menu | Dessert |
| 16 mrt | Chefs menu | Chef Menu | Dessert |
| 22 mrt | Chef menu. | Chef menu. | Dessert |
| 23 mrt | Chef menu. | Chef menu. | Dessert |
