Culinary school lunch

Last week a friend got us reservations for lunch at the Art Institute of Arlington's culinary program. Set on the 12th floor in a Rosslyn office building, there were spectacular views of the District to compliment the cuisine.

In addition to learning to cook, the chefs-in-training also have to do a rotation in front-of-the-house service, with everything from busing, taking orders and general restaurant management.

The table centerpieces were bright and cheery.

I'm not a fan of pork. In fact, it kind of really grosses me out. Why I ordered a student-version of a bacon-wrapped pork tenderloin is beyond me. The whole time I was eating it, it reminded me of the stink that comes out our garbage disposal.

The star of the show was without a doubt the sparkling strawberry limeade. It was totally refreshing and not overly sweet. The only thing that would've made it better is if it was mixed with Fresca. And no, I'm not kidding. My theory is you can add Fresca to just about anything to kick up the flavor.