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 food 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, September 25 – Farm to Table
Farmer’s Chowder featuring charred corn, sweet pepper, leeks, Yukon Gold potatoes, thyme and Grand Marnier; From the Field: Salad with arugula, baby beets, cherry tomato, gorgonzola, candied pecans and blue cheese vinaigrette; Choice of Entrée: From the Range – Roasted airline chicken breast, jalapeno-corn hoe cakes, braised local greens, local baby carrots and paprika jus OR From the Stream – Cornmeal dusted N.C. Trout, braised fennel, root vegetables, confit of tomato, nage; For the Sweet Tooth: Buttermilk chess pie, berry compote and zest of lemon.
Thursday, October 30 – Oktoberfest
Apple-Celery Root Slaw with Granny Smith apples, celery root, carrots, endive, creamy vinaigrette and chives; Kartoffelsuppe, a potato soup with leeks, onions, celery, parsley and crispy bacon; Choice of Entrée: Scheweinebraten – Braised pork roast, caraway-cabbage and apples, kartoffelpuffer (potato cakes) with apple sauce and chive crème fraiche OR Schupfnudeln – Potato dumplings, seared teres major, root vegetables, mixed mushroom, white wine reduction, rich thyme demi; Apple Dumplings with salted caramel ice cream.
Thursday, November 13 – Spanish Tapas Night
Ensalada: Local greens, confit of artichoke, white asparagus, marcona almonds, goat cheese and lemon vinaigrette. Setas Al Ajillo: Crimini, oyster and shitake mushroom, shallots, thyme and 30-year sherry. Ceviche: Scallop, shrimp, lime, mint, cilantro and sweet corn. Patatas Bravas: Crispy potatoes, tomato brava sauce, saffron aioli and cilantro. Pincho Moruno: Skewered lamb, Moorish spices and house pickles. Postres: Chocolate flan, berries and cardamom cream.
Space is limited at each event. For tickets visit www.broyhillcenter.com or call the Civic Center Box Office at 828-726-2407.
For more information about CCC&TI’s Culinary Arts Program, contact Director Chef Keith Andreasen at firstname.lastname@example.org or 726-2478.