HUDSON, NC (January 12, 2017)…Caldwell Community College and Technical Institute’s Watauga Campus Culinary Arts program will begin offering “Carry Out Cuisine” events this spring to the general public. Main entrees and sides are prepared by the Watauga Campus Skills II class. Salads are prepared by the Garde Manger I class and fresh bread is prepared by the Baking class.
CCC&TI’s Watauga Campus added a new professional kitchen space in the Occupational Training Facility in 2015, which allowed the college to begin offering the Culinary Arts program on both campuses.
The new “Carry Out Cuisine” events will offer the public an opportunity to enjoy gourmet fare at a reasonable price, while also helping CCC&TI’s Watauga Campus Culinary Arts students a chance to apply their classroom knowledge in a real-world setting.
Following are dates and menus for each of the Carry Out Cuisine Events:
Thursday, February 2
Caesar Salad
Veal Marsala
Quinoa Parmesan
Fresh Broccoli with Butter Sauce
Fresh Baked Focaccia
Thursday, March 2
Lettuce Wedge with Creamy Cucumber Dressing, Bacon Bits and Tomato
Pan Fried Chicken Breast
Couscous with Tomato and Basil
Steamed Asparagus with Maltaise Sauce
Sliced Fresh Baked Baguette
Thursday, April 6
Watercress and Avocado Salad with Oriental Vinaigrette
Sage Roasted Pork Loin
Sautéed Apples
Pan Fried Yams
Cloverleaf Roll
Meals are $20 per person and reservations must be made ahead of time. 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.
For more information or to reserve your tickets for one of these events, contact Chef Robert Back at 828-297-3811 ext. 5222.