Delicious fare served by students at the FHS Warrior Grille!

On Tuesdays and Thursdays, aromatic scents drift from Fallbrook High where students serve dinner to the public from 4:45 to 6 p.m.

The school’s restaurant classes are part of the Regional Occupational Program (ROP), and are taught by instructor/chef Larry Koch who has a background in restaurant management with Aloha Restaurants. The program provides valuable training in all aspects of the restaurant business, and is open to Ivy High and Oasis High students, as well as Fallbrook High students.

A great deal of effort goes into making a restaurant flow smoothly – a lot more than most people realize. The students in the restaurant classes learn just how much is required to make a restaurant successful.

During class time, the restaurant and kitchen areas are hives of activity. Each student has an assigned job which is rotated every two weeks to enable students to experience the full range of restaurant responsibility.

In the dining area, servers in crisp, black aprons carefully place the napkins and silverware on the tables, then check the salt and pepper shakers to make sure they are full. The students also learn how to balance trays laden with dishes and food.

This is a well-run classroom that resembles a chic restaurant. The ambiance is inviting – from the décor to the menus – to the comfortable seating – to the background music. It all works together to create a pleasant environment for the diners.

The students who have been assigned food handling jobs are dressed in white aprons or coats and are busy in the kitchen. Their heads are covered with either hairnets or white chef caps.

The charged atmosphere resembles any bustling restaurant kitchen. A pot of artichokes steams on the stove. The grill is fired up and the hamburgers are ready to be fried. The scent of coffee drifts through the air. Ice clinks against the metal scoop as glasses are filled.

Mr. Koch reminds students, "Is your fryer on? Double-check the menus…"

The menu is ambitious for a student-run restaurant. The selections are varied and the prices are so good diners will think they have traveled back in time twenty years.

Appetizers are available, including Artichokes, Fried Zucchini and Fried Calamari Strips. The entrées include Spaghetti and Meatballs, Hamburgers and a Warrior Sandwich, which is packed with turkey, ham, bacon, lettuce and tomato on a butter croissant. The salad menu boasts a Greek Chicken Salad and Chef’s Salad. Tortilla Soup is also available. Mud Pie is a delicious choice for dessert.

I was able to sample a variety of foods from the Warrior Grille and I enjoyed every bite. The Fried Calamari Strips were lightly breaded in tempura and were served with tartar sauce made from scratch. Calamari is difficult to prepare and the Warrior Grille’s calamari was quite tender.

The Tortilla Soup was delicious, hearty and spicy with a strong chili flavor. It was thick with zucchini, onion, cheese, and topped with thin corn tortilla strips.

The Chef’s Salad was packed with sliced turkey, ham, tomato, hard-boiled egg, and cheddar cheese. It was crisp and flavorful.

Carrot cake was served as a "special" item. The frosting was creamy, the cake was moist and the carrots blended well, but were not intrusive. (The cake was made earlier in the day by another restaurant class.)

Mr. Koch mentioned that there is no ‘takeout’ food available, so plan to relax and be served a meal.

He explained, "Takeout doesn’t teach them the skills they need to learn to operate a full-service restaurant."

It has been seven years since the Warrior Grille has been in

operation, and what it needs now are diners. Serving is part of the curriculum and it is difficult to learn to serve when there aren’t many customers. Treat yourself to a great meal and help a student learn the restaurant business at the same time.

Warrior Grille runs on a 'cash only' basis; and all proceeds, including tips, are funneled back to the establishment. The restaurant closes at the beginning of Christmas break and will re-open at the first of the year. The Warrior Grille is inspected by the San Diego County Health Department.

Please call (760) 723-6300, extension 3704, for further information.