January 28, 2014
The Northeast Texas Community College Culinary Arts Program will host three special Buffet Nights on Thursdays this Spring. These will be held at the NTCC Culinary School in historic downtown Pittsburg and are open to the public.
Dinners will be held†at 6:00 p.m. on†February†6th,†February†20th, and March 6th. Seating is restaurant-style and to-go orders will be available by calling ahead to 903-434-8333 The cost is $10 per person.†Seating is limited and reservations will not be taken.†Parties will be seated on a first-come-first-served basis.
?Our students are excited to put all they have learned over they last few semesters into practice for the community; they have devised great menus and we cannot wait to see the results"† Culinary Instructor, Chef Bren Young, said.
The buffet is prepared and served by students enrolled in the culinary arts catering course. The February 6th theme is ?February is Love,? and will feature†tomato basil†soup, chicken cordon blue with supreme sauce, Duchesse potatoes, glazed maple carrots, and a Devil's food chocolate cake with double chocolate butter-cream for dessert. This is an alcohol-free event.†
The February 20th theme will be a ?Mediterranean Nights? and will include: Garlic and herb flat bread with hummus, caprese style salad, and Mediterranean pork kabobs with lemon herb couscous. The March 6th buffet will be an ?Italian Villa ? that includes minestrone soup with foccocia, stuffed beef braciole with a balsamic reduction sauce, roasted red potato fans, and a bread pudding with rum sauce.†For more details about these events or to learn more about the culinary program at NTCC, visit†www.ntcc.edu/culinary.
All menus are subject to change.
Dinners will be held†at 6:00 p.m. on†February†6th,†February†20th, and March 6th. Seating is restaurant-style and to-go orders will be available by calling ahead to 903-434-8333 The cost is $10 per person.†Seating is limited and reservations will not be taken.†Parties will be seated on a first-come-first-served basis.
?Our students are excited to put all they have learned over they last few semesters into practice for the community; they have devised great menus and we cannot wait to see the results"† Culinary Instructor, Chef Bren Young, said.
The buffet is prepared and served by students enrolled in the culinary arts catering course. The February 6th theme is ?February is Love,? and will feature†tomato basil†soup, chicken cordon blue with supreme sauce, Duchesse potatoes, glazed maple carrots, and a Devil's food chocolate cake with double chocolate butter-cream for dessert. This is an alcohol-free event.†
The February 20th theme will be a ?Mediterranean Nights? and will include: Garlic and herb flat bread with hummus, caprese style salad, and Mediterranean pork kabobs with lemon herb couscous. The March 6th buffet will be an ?Italian Villa ? that includes minestrone soup with foccocia, stuffed beef braciole with a balsamic reduction sauce, roasted red potato fans, and a bread pudding with rum sauce.†For more details about these events or to learn more about the culinary program at NTCC, visit†www.ntcc.edu/culinary.
All menus are subject to change.
