Taste the World, One Plate at a Time — Presented by Culinary Arts Program of Caldwell Community College & Technical Institute.
Where: J.E. Broyhill Civic Center
Time: Reservations available 5:00pm-6:45pm
Cost: $28/person
*Max of 12 people per reservation*
Enjoy innovative, electric multi-course meals prepared and served by CCC&TI Culinary Arts students.
To attend a Caldwell Cuisine Event, you must purchase your ticket in advance.
Seating is limited, ticket sales will end on the date listed or when sold out. All tickets are sold with a no refund policy.
To purchase tickets, call the J.E. Broyhill Civic Center Box Office at 828-726-2407.
September 10, 2026
Normandy, Brittany, Loire Valley
Cream of white bean soup, leeks, thyme, garlic, crouton, fresh herb
or
Puff pastry filled with stewed cream of chicken, mushroom, peas, sherry, fresh herbs
Pan fried trout in almond butter, lemon juice, worcestershire, white wine, parsley
or
Seared pork chop, apple-brandy reduction, demi, cream
Served With
Sauté of asapragus, carrot, cauliflower, haricot vert
Creamed yukon gold potatoes
Flaky apple tart, apple brandy, cream, chantilly
October 8, 2026
Bordeaux, Gascogne, Pays Basque
Cream of tomato soup, bacon, shallot, leek, basil, oregano, cheese crouton
or
Greens salad, tomato, endive, blue cheese, balsamic reduction, sesame cracker
Seared chicken breast, cured ham, roasted peppers, tomato, white wine, demi, parsley
or
Roasted beef tenderloin, bacon wrapped, shallot, bone marrow, thyme, Bordeaux wine, demi
Served With
Fricassee of leeks, fennel, carrots with butter and fresh herbs
Grated potato cake pan fried in duck fat
Shortbread filled with crème patissiere and blackberry jam
October 22, 2026
Puree of split pea soup, celery, parsnip, potato, ham hock, garlic crouton
or
Romaine, endive, marinated beets, creamy Dijon dressing, spice walnuts
Herb crusted lamb chops, Dijon, herbs de provence, sauce perigueux with braised red cabbage
or
Braised chicken, root vegetables, pearl onion, mushroom, burgundy wine, demi
Served With
Rice pilaf with mushroom and spinach
Rich chocolate custard, chantilly, fresh berries
CCC&TI’s Watauga Campus Culinary Arts program will offer cuisine events to the general public.
Reservations are required.
To purchase tickets, call the J.E. Broyhill Civic Center Box Office at 828-726-2407, or order tickets online.
September 15, 2026
Seared scallops with beurre blanc
Stuffed chicken in a pot
October 20, 2026
Chicken stew
Beef slices with bacon and herbs
November 17, 2026
Braised sauerkraut with mixed meats
Three meat and potato stew
Corey Hooks
Director, Culinary, Catering, and Hospitality
Instructor
Office: Caldwell–K–116
Phone: 828.759.8189
Email: thooks@cccti.edu
Robert Back
Instructor, Culinary Arts
Office: Watauga–W270–111
Phone:828.297.3811 x5222
Email: rback@cccti.edu
