Spring Dates Announced for Watauga Carry Out Cuisines and Chef’s Table Dining Experiences
HUDSON, NC (January 9, 2019) — Caldwell Community College and Technical Institute’s Watauga Campus Culinary Arts program will offer “Carry Out Cuisine” events during the Spring 2019 semester to the general public and will also continue to offer the “Chef’s Table” Dining Experience events. The spring menus will each center around different cooking techniques and feature menu items prepared using the assigned technique.
Both the “Carry Out Cuisine” and the “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 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:
Tuesday February 5, 2019 (Roasting)
Hard Dinner Roll
Cream of Butternut Squash
Pork Tenderloin with Kalbi Marinade
Green Beans with Sesame Dressing
Rice Pudding with Cinnamon Whipped Topping
March 12, 2019 (Pan Smoke)
Mexican Style Corn Muffin
Potato Bacon Chowder
Pan Smoked Spiced Chicken Breast with Fruit Salsa
Corn with Poblanos
Bread Pudding with Whiskey Sauce
April 2, 2019 (Sauté)
Herbed Focaccia Bread
Mixed Green Salad with Homemade Ranch Dressing
Beef Tenderloin Tournedos Chasseur
Olive Oil and Confit Red Potatoes
Sautéed Zucchini Provençale
Bourbon Pecan Pie
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 firstname.lastname@example.org.