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

February Caldwell Cuisine - Stewing - 2/21/2019 - 6 pm

Tickets available until Noon on 2/18/2019
Purchase tickets online: Buy
or purchase tickets at J.E. Broyhill Civic Center box office.

Menu for the Stewing Cuisine Event

Starter Course:

Arugula Salad
- smoked bacon, tomato, gorgonzola, blue cheese vinaigrette

Main Course:

Beef Burgundy
- French beef stew, carrot, mushroom, pearl onion, red wine, thyme demi, over mashed potatoes

Dessert Course:

Chocolate Pots de Crème
- rich chocolate custard, Chantilly crème

March Caldwell Cuisine - Sauté - 3/21/2019 - 6 pm

Tickets available until Noon on 3/18/2019
Purchase tickets online: Buy
or purchase tickets at J.E. Broyhill Civic Center box office.

Menu for the Sauté Cuisine Event

Starter Course:

Potato and Leek Soup
- sweet leeks, potatoes, garlic, thyme, white wine, crispy bacon

Main Course:

Chicken Marsala
- sautéed chicken breast, Crimini mushroom, Marsala pan sauce over rice pilaf

Dessert Course:

Pecan Cream Pie
- cheesecake custard, pecan pie topping

April Caldwell Cuisine - Grilling - 4/18/2019 - 6 pm

Tickets available until Noon on 4/15/2019
Purchase tickets online: Buy
or purchase tickets at J.E. Broyhill Civic Center box office.

Menu for the Grilling Cuisine Event

Starter Course:

Panzanella Salad
- fresh tomato, toasted focaccia, red onion, fresh basil, balsamic

Main Course:

Grilled Atlantic Salmon
- with sweet corn relish, arugula, creole mustard buerre blanc

Dessert Course:

Caramel Apple Cheesecake

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

Pan Smoke - 3/12/2019 - 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.

Menu for the Asia Event

Starter Course:

Potato Bacon Chowder
Mexican Style Corn Muffin

Main Course:

Pan Smoked Spiced Chicken Breast with Fruit Salsa

Side dishes:

Risotto Parmigiana
Corn with Poblanos

Dessert Course:

Bread Pudding with Whiskey Sauce

Sauté - 4/2/2019 - 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.

Menu for the Mexico Event

Starter Course:

Mixed Green Salad with Homemade Ranch Dressing
Herbed Focaccia Bread

Main Course:

Beef Tenderloin Tournedos Chasseur

Side dishes:

Olive Oil and Confit Red Potatoes
Sautéed Zucchini Provençale

Dessert Course:

Bourbon Pecan Pie