German Cuisine Featured at CTC Patio Cafe Dinner This Friday | Business

The Central Texas College Patio Cafe Dinner Series features German cuisine this Friday. Dinner will be served in the Culinary Arts area of ​​the Student Center on the Killeen Campus from 5 p.m. to 7 p.m.

Start dinner with a starter of Flammekueche (tarte flambée); $ 7 – a tasty flatbread pie with caramelized onions layered with crème fraîche and crispy bacon. The featured soup is eintopf (savory stew); $ 9 for a bowl / $ 5 for a cup with a main course – German braised stew with pork knuckles, potatoes, broad beans and fresh green beans. For a salad, diners can then choose either the Schnitzel Gurkensalat; $ 10.50 – mix of fresh green vegetables, cucumbers, tomatoes garnished with a fried cutlet and a creamy dill vinaigrette or house salad; $ 3.75 or free with a main course – a mix of fresh greens, carrots, cherry tomatoes, cheese, cucumbers, pieces of bacon and croutons served with your choice of dressing.

The starters are sauerbraten (roast beef in the oven); $ 16.50 – roast beef marinated in apple cider vinegar, bay leaves and aromatic spices; jager schnitzel (schnitzel hunter); $ 17 – tender seasoned pork cutlet breaded with spices and panko breadcrumbs topped with a delicious jagers sauce; and gebratenes huhnchen (roast chicken); $ 15.50 – a seasoned and sous vide roasted quarter leg with a delicate flavor.

Crystal Kniffen, a Culinary Arts student at Central Texas College, bakes honey and oatmeal buns for dinner at the Patio Café.

Each starter is served with a choice of two sides. These are blaukraut (red cabbage and apples) – red cabbage and apples braised in red wine and butter with favorite German herbs; grunkohl mit pinkel (cooked kale and sausage) – kale and sausage simmered and seasoned with flavors of onion and mustard; heisser kartoffelsat (potato salad) – red potatoes sautéed in clarified butter and bacon with a touch of Dijon mustard and parsley; and spaetzle (small dumplings) – fresh homemade dumplings sautéed with sage and brown butter. Each side dish is available a la carte for $ 4 each.

The dessert choices are Black Forest Pie; $ 5.50 – flourless chocolate pie with black cherry sauce with a dollop of vanilla whipping cream and caramel apple cheesecake; $ 7.50 – a graham cracker crust filled with apples, drizzled with caramel and a delicious cream cheese.

Diners are reminded that menu items may have come in contact with common allergens and that they should notify their server if they have any food allergies. Reservations are required and can be made by calling the CTC Hospitality Programs Department at 254-526-1515.

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