CCC&TI Announces Fall Caldwell Cuisine Schedule
HUDSON, NC (August 13, 2018) — 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 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, Sept. 13 – Africa
Starter: Sanbuska – Feta, egg and parsley filled pastry served with Labneh (mint and olive yogurt)
Entrée Choice: Tanzanian Chicken Stew – stewed chicken with onion, peppers, potatoes, curry and coconut
Moroccan Snapper with Chermoula – grilled snapper with fava beans, tomatoes, cilantro
Dessert: Basbousa – semolina almond cake served with citrus crème anglaise and fresh berries
Thursday, Oct. 18 – Greece
Starter: Tabbouleh – parsley and bulgur wheat salad with lemon, tomato, cucumber, and pita
Entrée Choice: Moussaka – lamb, potato, eggplant, tomato, and feta baked casserole
Chicken Souvlakia – marinated chicken skewered with onion and pepper served with Greek pilaf and tzatziki sauce
Dessert: Honey Pie – cheesecake with ricotta, cinnamon, and honey
Thursday, Nov. 1 – Spain
Starter: Vegetable Soup – saffron broth with chorizo, tomato, turnip, celery, and jasmine rice
Entrée Choice: Pork Tenderloin – seared pork tenderloin with orange sherry glaze, served with Spanish rice
Braised Rabbit – locally raised rabbit, braised with potatoes, peppers, olives, capers and parsley
Dessert: Traditional Flan – airy custard baked with caramel
For more information or for tickets, visit www.cccti.edu/cuisine.