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. 6, 2020

• Entrée: Choice of Roasted Prime Rib or Baked Salmon en Croute
• Sides: Roasted Provencal potatoes and grilled summer squash
• Dessert: Cinnamon bread pudding with apple jack brandy butter sauce, and Chantilly crème

Thursday, March 5, 2020

• Entrée: Choice of Low Country Shrimp served with etouffeé sauce and roasted red pepper grits
  or Seared Lamb Chops with roasted tomato bordelaise sauce and herbed rice pilaf
• Side: Roasted Brussel Sprouts with maple-balsamic glaze
• Dessert: Crème Brulee

Thursday, April 2, 2020

• Entrée: Choice of Roasted Bison Striploin
  or Roasted Porchetta, with tart cherry jus
• Sides: Three-bean succotash and Lyonnaise Potatoes
• Dessert: Lemon Trifle

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