Fall Watauga Carry Out Cuisine Dates and New Chef’s Table Dining Experience Announced

Caldwell Community College and Technical Institute’s Watauga Campus Culinary Arts program will offer “Carry Out Cuisine” events during the Fall 2018 semester to the general public and is expanding their offerings to include a new “Chef’s Table” Dining Experience.

New this semester, the Watauga Campus will offer a limited number of tickets to the “Chef’s Table” during each Carry Out Cuisine event. For the cost of the meal, plus a donation to the program, diners can enjoy tableside service in the Culinary Arts Kitchen and watch as meals are being prepped by the students. Seating begins at 5 p.m. and reservations are required ahead of time for the “Chef’s Table.”

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. Payment by cash or check is 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.

 

Following are dates and menus for each of the Carry Out Cuisine and Chef’s Table Events:

 

Tuesday, Sept. 11 – France

Salade De Concombres et Tomates (South France) – cucumber and tomato salad

Cotes De Porc Normande (Normandy) – pork chops with apples and cream

Empinards A La Basquaise (Basque) – gratin of spinach and potatoes

Tarte Des Demoiselles Tatin (Central France) – upside down caramelized tart

 

Tuesday, Oct. 2 – Asia

Pow Tsai (Peking) – pickled cabbage

Chung Yo Bing (Throughout China) – scallion pancake

Chap Chae (Korea) – cellophane noodles with beef and vegetables

Ch’un-Chuan (South China) – spring roll

Ba Bao Fan (Throughout China) –  eight treasure rice pudding

 

Tuesday, Nov. 6 – Mexico

Ensalada Mixta  – mixed salad

Pan De Muerto – Day of the Dead bread

Rojo Chile De Carne – beef in red chilé sauce

Arroz a La Mexicana – Mexican rice

Calabacitas con Crema – creamed zucchini

Pastel De Tres Leches – three milk cake

 

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.