In 1968 the Winter Olympics were held in Grenoble, France; the Summer Games in Mexico City. It was the year that Peggy Fleming won the gold medal in figure skating, and the year that sprinters Tommie Smith and John Carlos raised their fists in a black-power salute from the medal podium.

Also in 1968, Leeward Community College opened its doors.

So, although it’s 2019, LCC’s culinary arts program has themed its annual Scholarship Brunch around the 50th anniversary of the school and of those notable Olympics, planning a menu that highlights the foods of France and Mexico.

Connecting all those dots may seem a bit of a stretch, but what do you care? For $18 you can eat all you want off a menu that includes Bavette de Boeuf Grillee Bearnaise (grilled flank steak with bearnaise sauce) and Guiso de Puerco (Oaxacan pork stew). As a breakfast option have the chilaquiles (eggs with tortillas) or visit the French toast bar. And for dessert: creme brulee or Pastel de Tres Leches, a cake doused in three kinds of milk that is so delicious it will make your knees weak (I had some already).

All that, plus the knowledge that you’re doing some good, as the proceeds go to provide scholarships for high school students interested in culinary degrees.

Chef-instructor Matt Egami said the instructors brainstormed ideas, finally settling on the Olympics theme.

“From there we went a little crazy.” Their original menu had more than 40 items. They’ve scaled back.

These recipes represent the French/Mexican and the savory/sweet sides of the menu.

THIS IS a fairly basic marinated and grilled steak, but the sauce is the key to its glory. Bearnaise is a so-called “small sauce,” a child of hollandaise, which is one of the great French mother sauces.

Egami said the combination of a lean protein with the sauce creates a balance of fat and acid, with a good dose of herbiness from thyme, tarragon and parsley.

FLANK STEAK BEARNAISE

By Leeward Community College

• 2 to 3 pounds flank steak

>> Marinade:

• 1/4 cup olive oil
• 1 teaspoon roughly chopped thyme
• 2 teaspoons roughly chopped parsley
• 1 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 teaspoon pepper

>> Bearnaise sauce:

• 1/2 tablespoon chopped shallots
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon whole peppercorns
• 3 egg yolks
• 8 ounces clarified butter, warmed
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper
• 1/2 teaspoon lemon juice
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon chopped parsley

Combine marinade ingredients; pour over steak and marinate, refrigerated, overnight.

Heat grill. Lightly sprinkle steak with more salt and pepper.

Grill steak 4-5 minutes per side, to just under medium-rare. Let rest 10 minutes.

>> To make sauce: Heat shallots, vinegar, tarragon and peppercorns in small skillet over medium; simmer until liquid is nearly evaporated, about 5 minutes. Strain into a stainless-steel mixing bowl and let cool about a minute.

Bring a small pot of water to a simmer.

Add egg yolks to mixing bowl; beat until frothy. Place bowl over simmering water and whisk 3-4 minutes, until sauce is pale and thick, with all frothiness gone. Remove from heat.

Slowly drizzle in clarified butter while whisking (don’t rush this part or your sauce could break, but don’t let sauce get too cool, either). If sauce gets too thick, add a few drops of hot water. Stir in salt, pepper, lemon juice and herbs.

Cut steak in half lengthwise, then slice against grain (crosswise). Pour sauce over steak; serve immediately. Serves 6.

>> Tip: Before adding clarified butter, make a ring out of a kitchen towel to keep the bowl steady and the sauce warm. Dip the towel in hot water, wring it out, then roll up towel and form into a ring. Place bowl in center.

Approximate nutritional information, per serving: (based on 3 pounds steak): 710 calories, 62 g fat, 32 g saturated fat, 305 mg cholesterol, at least 600 mg sodium, 1 g carbohydrate, 3 g fiber, 4 g sugar, 40 g protein.

THIS IS a version of a “poke cake” — once baked you poke it full of holes and pour a whole lotta liquid over it. The moisture, in this case three kinds of milk (tres leches), soaks in to create a moist and luscious dessert.

Pastry chef and baking instructor Abigail Langlas said it may look like you’ve got too much milk, but the cake can take it. The recipe uses just a cup of flour, but the eggs give it structure, she said. “It’s very, very spongy. That’s why it can soak up all that liquid.”

TRES LECHES CAKE

By Leeward Community College

• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 5 large eggs, separated
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

>> Three-milk mixture:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup whole milk

>> Topping:

• 2 cups whipped cream
• Ground cinnamon, for sprinkling
• Sliced strawberries, for garnish

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick cooking spray.

In a large bowl, combine flour, baking powder and salt.

In a separate bowl, combine 3/4 cup sugar and egg yolks; mix on high speed until pale yellow. Stir in 1/3 cup milk and vanilla. Pour into flour mixture, stirring just to combine (don’t over-mix).

Using clean beaters, beat egg whites on high, gradually adding remaining 1/4 cup sugar until stiff peaks form.

Fold whites into batter gently, just until combined. Pour into prepared pan. Smooth top.

Bake 25-30 minutes, until a pick inserted in center comes out clean. Cool completely at room temperature.

Loosen cake from sides of pan and lift to release it from bottom of pan, then set it back in pan. Use a fork to poke holes all over top of cake.

Combine milk mixture ingredients. Slowly pour all over top of cake all the way to the edges. Lift cake to let mixture run under bottom. Refrigerate at least 1 hour or overnight to let cake soak up all the milk.

Top chilled cake with whipped cream, sprinkle with cinnamon and garnish with strawberry slices.

Nutritional information unavailable.

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