Caldwell Community College and Technical Institute’s Watauga Campus Culinary Arts program will offer Carry Out Cuisine events during the Fall 2019 semester to the general public and will also continue to offer the Chef’s Table Dining Experience events. The spring menus will each focus on a different region and will feature some of the most popular dishes from cuisines around the world.
The Carry Out Cuisine and Chef’s Table events offer the public an opportunity to enjoy gourmet fare at a reasonable price, while also helping CCC&TI’s Culinary students apply their classroom knowledge in a real-world setting.
Meals are $20 per person and reservations are recommended. Cash only payments are accepted when meals are picked up on the day of service. Pick-up times are 4:30 p.m. to 5:30 p.m. at the Watauga Campus Kitchen, Building W141, Room 102.
A limited number of tickets to the Chef’s Table Dining Experience will be available 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. Reservations are required ahead of time for seating at the Chef’s Table.
Following are dates and menus for each of the Carry Out Cuisine and Chef’s Table Events:
Herbed Focaccia (herbed leavened flat bread)
Pasta e Fagioli (pasta and bean soup)
Arista Di Maiale (roasted stuffed pork loin)
Spinac in Tegame (sautéed spinach)
Gnocchi Pesto (potato dumpling with basil and garlic sauce)
Zabaglione (fresh fruit with marsala wine desert sauce)
Mixed Bean Salad (assorted beans and avocado in lemon garlic dressing)
Cuban Sandwich (mojo pork, ham, swiss cheese, pickles and house made mustard, pressed on ciabatta bread)
Plantain Chips (ripe plantains sliced thin and fried, finished with sea salt)
Rum Cake (homemade rum cake basted with Caribbean rum)
Tatale (corncakes with plantains)
Harira (vegetable and meat soup)
Boerewors (homemade beef and pork sausage patty)
Spinach Stew (sweet and spicy braised spinach with tomatoes and onion)
Curried Corn (corn curried with tomatoes)
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.