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