CCC&TI Announces Fall Caldwell Cuisine Schedule

Caldwell Community College and Technical Institute’s Culinary Arts program has announced the dates and menus for its fall semester installment of Caldwell Cuisine. Each of the meals will be served at 6 p.m. at the J.E. Broyhill Civic Center in Lenoir and are priced at $21 plus tax per person. The events are open to the public, but diners are required to purchase tickets prior to the event.

In addition to providing an opportunity for the community to enjoy the gourmet Caldwell Cuisine menus at a reasonable price, the events also provide CCC&TI’s Culinary Arts students a chance to apply their classroom knowledge.

Following are the dates and menus for the events:

Thursday Sept. 14:
Southeast Asia – Thailand, Malaysia, Vietnam and Indonesia

Starter: Miang Yuan (Vietnamese Spring Rolls with chicken, shrimp, Thai basil, cilantro and somen) served with Nahm Jeen Gratiem (sweet chili sauce)
Entrée: Choice of Indonesian Chicken Rendang (braised chicken with ginger, lemon grass, chili, onion, garlic, cilantro) served with jasmine rice
or
Malaysian Beef Satay (Spiced grilled beef with coriander, cumin, fennel and tamarind) Served with satay sauce and jasmine rice.
Dessert: Khoa Niaow Ma Muang (Thai Mango Sticky Rice, sliced ripe mango served over warm sticky rice, topped with sweetened coconut milk)

Thursday, Oct. 26:
Classical French

Starter: Champignon Farcis (crab stuffed mushrooms with parmesan, gruyere and herb crust. Served with dill beurre blanc)
Entrée: Choice of Coq Au Vin Bourguignon (braised chicken leg in burgundy red wine, celery root, leeks, carrot and demi. Served with Berrichone Potatoes (braised potatoes with bacon and onion)
or
Darne de Saumon a l’Oseille (salmon steak with sorrel foam. Served with dauphine potatoes and buttered asparagus)
Dessert: Crème Brulee (orange infused custard, candied orange, Chantilly crème)

Thursday Nov. 16:
The Caribbean – Haiti, Trinidad, Jamaica and Dominican Republic

Starter: Sos Pwa (Haitian Black Bean Soup Savory soup with island spices, garnished with rice)
Entrée: Choice of Jamaican Oxtail Stew (Butter beans, thyme, garlic, onion and chili. Served with coconut rice)
Or
Trinidad Pelau (Traditional one pot dish, caramelized chicken, garlic, onion, beans, jasmine rice and fresh vegetables. Served with watercress salad)
Dessert: Bizcocho Dominicano (traditional Dominican cake that’s light and airy. Served with pineapple marmalade)

For more information or for tickets, visit www.cccti.edu/cuisine.