1) 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&TIs Culinary Arts students a chance to apply their classroom knowledge. The following are dates and menus for the events:
Farm to Table – Sept. 25: 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 Entree: 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.
Oktoberfest – Oct. 30: 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 Entree – Scheweinebraten – Braised pork roast, caraway-cabbage and apples, kartoffelpuffer (potato cakes) with apple sauce and chive creme craiche OR Schupfnudeln – Potato dumplings, seares teres major, root vegetables, mixed mushroom, white wine reduction, rich thyme demi: Apple dumplings with salted caramel ice cream.
Spanish Tapas Night – Nov. 13: 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.
2) Canning Class Held Aug. 23
On Saturday, Aug. 23 from 1-4 p.m., N.C. Cooperative Extension will offer a hands-on canning class. We will learn how to safely can using a pressure canner and a boiling water bath. Class will be held at the Agricultural Conference Center located at 252 Poplar Grove Rd. Space is limited, so register by paying $10 in advance at the N.C. Cooperative Extension at 971 W. King St. in Boone or call 264-3061.
3) Jan Karon Interview and Meet & Greet Held Sept. 14 at Chetola
In honor of her newest book in the Mitford series, Somewhere Safe with Somebody Good, New York Times best-selling author Jan Karon will appear at Chetola for a meet & greet as well as an onstage interview with the president of her fan club. Pre-signed copies of the book, which will be released in early September 2014, will be available for purchase. The event is free and includes light refreshments, Sponsored by Putnam and Penguin Publishing, the Blowing Rock Chamber of Commerce and Chetola Resort in Blowing Rock. Jan Keron is the No. 1 New York Times bestselling author of 23 books including the “Mitford” novels, the “Father Tim” novels, a popular cookbook, the Mitford Bedside Companion and several books for young readers. Reservations for the book signing are required and space is limited. Please call Chetola Concierge Zak Linkins at 828-295-5509 to reserve your spot. If you leave a message, please make sure to leave a contact phone number with the Concierge.