Caldwell Community College and Technical Institute

CCC&TI Cuisine Events

CCC&TI Cuisine Events

Presented by Culinary Arts Program of Caldwell Community College & Technical Institute

Caldwell Cuisine

Enjoy innovative, eclectic three course meals prepared and served by Caldwell Campus Culinary Arts students

Where: J.E. Broyhill Civic Center
Time: 6:00 pm
Cost: $21.00 per person

To attend a Caldwell Cuisine Event, you must purchase your ticket in advance.

Tickets, which must be purchased in advance, are available at the J.E. Broyhill Civic Center during normal box office hours or on this Web site by clicking the button corresponding to an event. Convenience charges will be added for all online purchases. Because seating is limited, ticket sales will end on the date listed or when sold out. All tickets are sold with a no refund policy.

Upcoming Dates for Caldwell Cuisine Events

March 2020 Caldwell Cuisine-SOLD OUT
- 3/5/2020 - 6 pm

Tickets available until Noon on 3/2/2020
Purchase tickets online: Buy
or purchase tickets at J.E. Broyhill Civic Center box office.

Menu for the March 2020 Cuisine Event

Action Station #1:

Low Country Shrimp,
(creole spiced shrimp served with etouffee sauce)

Served with:

-Roasted Red Pepper Grits

 

Action Station #2:

Seared Lamb Chops with roasted tomato bordelaise sauce

Served with:

-Herbed Rice Pilaf

 

-Roasted Brussel Sprouts, maple-balsamic glaze

 

Dessert Station:

Crème Brulee, burnt vanilla custard

April 2020 Caldwell Cuisine-SOLD OUT
- 4/2/2020 - 6 pm

Tickets available until Noon on 3/30/2020
Purchase tickets online: Buy
or purchase tickets at J.E. Broyhill Civic Center box office.

Menu for the April 2020 Cuisine Event

Carving Station #1:

Roasted Bison Striploin
(bison striploin, herb/garlic cure, chasseur sauce)

Served with:

-3 bean succotash, corn, tomato, herbs

 

-Lyonnaise Potatoes
(potatoes, caramelized onion, parsley, butter)

 

Carving Station #2:

Roasted Porchetta
(stuffed pork loin served with tart cherry jus)

Served with:

-3 bean succotash, corn, tomato, herbs

 

-Lyonnaise Potatoes
(potatoes, caramelized onion, parsley, butter)

 

Dessert Station:

Lemon Trifles
(chiffon cake, lemon curd, Chantilly crème )

Watauga Carry Out Cuisine

CCC&TI’s Watauga Campus Culinary Arts program will offer “Carry Out Cuisine” events to the general public.

Where: Watauga Campus Kitchen, Building W141, Room 102
Time: Pick up from 4:30 pm - 5:30 pm
Cost: $20.00 per person (cash and checks accepted)

Reservations are recommended.

Chef's Table

Watauga Campus Culinary Arts program will offer a limited number of tickets to the “Chef’s Table” Dining Experience during each Carry Out Cuisine event. Tickets are $25. Diners at the Chef’s Table watch as meals are being prepared by the students and enjoy tableside service in the Culinary Arts Kitchen. Seating begins at 5 p.m. and reservations are required ahead of time for seating at the “Chef’s Table.” A drink will be provided for each diner at the "Chef's Table".

Upcoming Dates for Watauga Carry Out Cuisine Events

Sous Vide - 3/3/2020 - Pick up 4:30 - 5:30 pm

For more information or to reserve your tickets for any of these Carry Out Cuisine or Chef’s Table events, contact Chef Robert Back at 828-297-3811 ext. 5222 or by email at rback@cccti.edu.

Menu for the Sous Vide Event

Starter Course:

Lettuce Wedge with Bacon, Tomato and Bleu Cheese
Herbed Focaccia Bread

Main Course:

Beef Short Ribs Sous Vide with Bordelaise Sauce

Side dishes:

Zucchini and Yellow Squash Sauté Provençale
Steamed Basmati Rice with Mirepoix

Dessert Course:

Fudge Brownie with Salted Caramel

Sauté - 4/7/2020 - Pick up 4:30 - 5:30 pm

For more information or to reserve your tickets for any of these Carry Out Cuisine or Chef’s Table events, contact Chef Robert Back at 828-297-3811 ext. 5222 or by email at rback@cccti.edu.

Menu for the Sauté Event

Starter Course:

Classic Caesar Salad
Roasted Garlic Baguette

Main Course:

Boerewors
(homemade beef and pork sausage patty)

Side dishes:

Sautéed Veal Medallion with Fresh Tomatoes and Mixed Mushrooms
Grilled Vegetable Medley
Risotto alla Parmigiana

Dessert Course:

Fresh Strawberry Shortcake