HUDSON, NC (January 9, 2019) – The Culinary Arts Program at the Watauga Campus of Caldwell Community College and the Technical Institute will offer “Carry Out Cuisine” events to the general public during the Spring 2019 semester and will also continue to offer “Chef’s Table” culinary experience events. “. Spring menus will each focus on different cooking techniques and feature menu items prepared using the assigned technique.
The “Carry Out Cuisine” and “Chef’s Table” events offer the public the opportunity to enjoy gourmet meals at a reasonable price, while helping CCC & TI culinary students to apply their knowledge in the classroom in a real setting.
Meals are $ 20 per person and reservations are recommended. Only cash payments are accepted when meals are collected on the day of service. Pickup times are 4:30 p.m. to 5:30 p.m. at Watauga Campus Kitchen, Building W141, Room 102.
A limited number of tickets for the “Chef’s Table” dining experience will be available at each take-out cooking event. Tickets cost $ 25. Diners at the chef’s table watch students prepare meals and enjoy table service in the Culinary Arts Kitchen. Reservations are required in advance to sit at the “Chef’s Table”.
Here are the dates and menus for each of the takeaway and chef’s table events:
Tuesday February 5, 2019 (Roasting)
Butternut Squash Cream
Pork tenderloin with Kalbi marinade
Green beans with sesame dressing
Rice pudding with cinnamon whipped topping
March 12, 2019 (Pan Smoke)
Mexican corn muffin
Bacon Potato Chowder
Pan-fried smoked spiced chicken breast with fruit salsa
Corn in Poblanos
Bread pudding with whiskey sauce
April 2, 2019 (sautéed)
Focaccia bread with herbs
Mixed green salad with house ranch dressing
Beef Filet Hunter Tournedos
Olive oil and candied red potatoes
Provençal zucchini stir-fry
Bourbon pecan pie
For more information or to reserve your tickets for one of these Take-Out or Chef’s Table events, contact Chef Robert Back at 828-297-3811 ext. 5222 or by email at [email protected].