Spring dates announced for Watauga Carry Out Cuisines and Chef’s Table Dining Experiences – Caldwell Journal

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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)

Hard bun

Butternut Squash Cream

Pork tenderloin with Kalbi marinade

Potato dumplings

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

Risotto Parmigiana

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].


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