CCC&TI Announces Spring Caldwell Cuisine Schedule
Caldwell Community College and Technical Institute’s Culinary Arts program has announced the dates and menus for its spring 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 Feb. 1, 2018
- Starter: Split Pea Soup- Green split peas, parsnip, onion, fresh thyme, white wine, cream
- Entrée: Osso Buco - Braised veal shank, root vegetables served with roasted red pepper polenta
or
- Entrée: Chicken Stew - Tender chicken, tomato, olive and parsley served over rice pilaf
- Dessert: Key Lime Crème Brulee - Burnt key lime custard, candied lime and Chantilly cream
Thursday, March 1, 2018
- Starter: Mushroom Stuffed Tomato - Crimini mushroom duxelle, globe tomato, creamy mornéy sauce and fresh herbs
- Entrée: Baked Salmon en Croute - Asparagus, fresh dill, caper beurre blanc and herbs
or
- Entrée:Baked Cornish Hens - Citrus brined game hens, roasted red potatoes, asparagus and citrus jus
- Dessert: Bananas Foster Bread Pudding - Brown sugar, bruleéd banana, dark rum butter sauce and Chantily crème
Thursday, April 12, 2018
- Starter: Spinach Salad - Carrot, tomato, bacon, sunflower seeds and mustard vinaigrette
- Entrée: Roasted Pork Loin - Sweet tea brined pork loin, grilled summer vegetables, fingerling potatoes and jus
or
- Entrée:Oscar Beef Fillet - Grilled beef fillet, warm crab, low country hollandaise, fingerling potatoes and summer vegetables
- Dessert: Chocolate Cremeux - Spanish extra virgin olive oil, sea salt and tuile cookie
For more information or for tickets, visit www.cccti.edu/cuisine.
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