MCTC Cooking and Culinary Institute

Hearty Winter Soups Demo Class

- 2/11/2010
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Today is 8 Feb 2010

Where Culinary Excellence Begins February 8, 2010

The Cooking & Culinary Institute at Marshall Community and Technical College is dedicated to the ongoing pursuit of excellence in not only our Hospitality Management and Culinary Arts Programs, but also in our picture perfect catering events and instructional cuisine classes. Allow our student artisans to make your meeting, conference, or social gathering an elegant event to remember.
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2/11/2010 6:00 PM - 8:00 PM \| $25	Hearty Winter Soups There is nothing better than a warm bowl of soup on a cold winter day, so come in and join our chefs and learn to make such favorites as Creamy Potato Soup, Spicy Black Bean soup, and an Innovative Butternut Squash and Apple soup.
2/12/2010 6:00 PM - 8:00 PM \| $45	Valentine's Day Dinner Bring your sweetheart to the Cooking & Culinary Institute for a luxurious four course meal at your own private table. We begin our extravagant menu with petite Mushroom Risotto Cakes, over a Creamy Lobster-Sherry Sauce. Our next course will be a Baby Spinach Tower served with Caramelized Onions, Grape Tomatoes, Fresh Mozzarella, Crouton Spoon and a Strawberry-Balsamic Vinaigrette. For the entrée we will have an Herb and Goat Cheese Stuffed Filet Mignon with a Portobello Mushroom Demi-Glace paired with Crab Stuffed Shrimp and Red Pepper Remoulade, served with Asparagus Spears, Roma Tomato Ring and Chive Duchesse Potatoes. Finally for dessert we present an Individual Chocola te Charlotte Russe with Framboise Liqour Ganache. (Wine Service $10 per person, Adults only please)
2/13/2010 6:00 PM - 8:00 PM \| $45	Valentine's Day Dinner Bring your sweetheart to the Cooking & Culinary Institute for a luxurious four course meal at your own private table. We begin our extravagant menu with petite Mushroom Risotto Cakes, over a Creamy Lobster-Sherry Sauce. Our next course will be a Baby Spinach Tower served with Caramelized Onions, Grape Tomatoes, Fresh Mozzarella, Crouton Spoon and a Strawberry-Balsamic Vinaigrette. For the entrée we will have an Herb and Goat Cheese Stuffed Filet Mignon with a Portobello Mushroom Demi-Glace paired with Crab Stuffed Shrimp and Red Pepper Remoulade, served with Asparagus Spears, Roma Tomato Ring and Chive Duchesse Potatoes. Finally for dessert we present an Individual Chocolate Charlotte Russe with Framboise Liqour Ganache. (Wine Service $10 per person, Adults only please)