Our Student-Run Restaurant
Open on Thursdays & Fridays, 9:30am to 2pm.
Dine-in or Carryout. Call ahead to order!
317-259-5269 x44067
Fall 2024 Schedule​
Opening day: Thursday, October 17.
Open Dates:​
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October 31-November 1
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November 7-8
Week of November 18: Cafe is closed, but we will have our Annual Holiday Bake Sale
November 28-29 - CLOSED (Thanksgiving Break)
December - CLOSED until the second semester. ​
The Light Café is a full-service, ever-changing limited menu, restaurant open to the public. It is run by students - Juniors and Seniors in the J. Everett Light Career Center’s Culinary Arts Program.
The Light Café opened in September 2012. We teach our students scratch- cooking and almost everything we serve is prepared by our students every week. Our menu has about 10 options and changes weekly to allow our students to prepare and serve different regional and international foods. This gives our students invaluable hands-on experience that will help them gain employment and an edge in the Hospitality industry. The Light Cafe allows our students to hone the knowledge and skills that they learn with us.
We are open on Thursdays and Fridays for most of the school year. Hours of operation are from 9:30am to 2:00pm.
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Come check out the Light Cafe!
Where to park (Click to enlarge)
Honey Salmon
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 cup grapeseed oil
2 tablespoons maple syrup
Aunt Sue's Raw & Unfiltered Honey
1 (2 pound) salmon fillet, cut into 3-inch pieces
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Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined.
Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.
Arancini​
Chicken Broth, Hot about 6-9 cups
Rice, Arborio 2 cup
Olive Oil 3 tbsp
Butter, Unsalted 1 tbsp
Onion, White, Small Dice 1.5 cup
Garlic, Minced 2 tbsp
Fontina cheese, cubed 1 cup
Frozen Peas 1 cup
Pancetta, Small Dice, cooked crispy 1 cup
Flour 2 cup
Eggwash 2 cup
Breadcrumbs, Panko 2 cup
Oil for frying 3 cup
Tomato Sauce, Your Favorite Type 3 cup
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Preheat large saucepan or sautepan over medium heat.
Add 2 tbsp oil and 1 tbsp butter.
When butter melts, add onion and cook until tender, but not browned. Add garlic and cook a couple minutes until garlic is tender, but no color. Add rice and stir for a minute or two until rice is coated with oil. Add 2 cups chicken broth and cook at a simmer, stirring frequently until most of the liquid is absorbed. When you can make a valley through the risotto and see the bottom of the pan, add a couple more cups of broth. Continue to stir frequently and repeat the process with a cup of broth at a time until risotto is al dente. Remove from heat. Stir in Fontina, Peas, and Pancetta. Let cool. Form into small balls and roll in flour, then eggwash, then breadcrumbs. Fry in oil at 350 until golden brown, about 4 minutes.
