March 6, 2015
The Northeast Texas Community College Culinary Arts Program will host a †public Spring Supper Thursday, March 26 at 6 p.m. This event will be held at the NTCC Culinary Arts School in historic downtown Pittsburg and is open to the public.
The meal is first-come-first-served and no reservations will be accepted. The cost is $12 per person. Seating is limited.†To go orders can be phoned in the day of the event at 903-434-8333.
The dinner is prepared and served by students enrolled in culinary arts classes this semester. †Chef Kat Miller-Hays' American Regional Cuisine class will contribute Bacon Wrapped Meatloaf with Shiner Bock Barbecue sauce to the menu. Chef Charles Reeves' Principles of Food and Beverage class will prepare Roasted Red Potatoes and Southern Style Green Beans. Dessert and bread will be provided by Chef Bren Young's Advanced Pastry Class and will include Peach Cobbler and †yeast bread with cinnamon-honey butter.
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.
