The BPCC Culinary Arts Program offers a buffet on Tuesday nights from 5:00 to 6:30 p.m. in the Emmett E. Cope Student Services Center (Building F). The cost is $6.50 per person and to go boxes are available. The buffet is open to the public. First floor for to go orders, second floor to dine in.
Tuesday, February 9, 2010
Theme: Mardi Gras
- Blackened Catfish
- Dirty Rice
- Corn Maque Choux
- Boudin Balls
- Sweet Potato and Andouille Bisque
- Crawfish Dressing
- Smothered Okra and Tomatoes
- Salad Bar
- French bread
- Doberge Cake
- King Cake
- Bread Pudding with Praline sauce
- Tea, Punch, and Coffee
Tuesday, February 23, 2010
Theme: Mexican Cuisine
- Chicken Mole
- Carnitas
- Tortilla Soup
- Mexican Rice
- Refried Beans
- Grilled Vegetables
- Elotes (corn on the cob)
- Salad Bar
- Flour Tortillas
- Sopaipillas
- Chocolate Chile pots de crema
- Tres Leches Cake
- Tea, Punch, and Coffee
Tuesday, March 2, 2010
Theme: South American Cuisine
- Cebiche de Camarones con Hongas y Brócoli
(Shrimp ceviche with mushrooms and Broccoli)
-
Lengua a la Vinagreta
(tongue marinated in vinaigrette)
-
Hallacas Venezolanas
(Venezuelan Tamales) banana leaves
- Gazpacho
(cold vegetable soup)
- El Pabellón Criollo
(Venezuela shredded beef)
-
Picante de Cojinova
(amberjack with potatoes and peanut sauce)
-
Couve a Mineira
(braised collard greens)
-
Arroz Blanco Graneado
(white rice)
-
Guaguas de Pan
(bread dolls)
- Salad Bar
- Cuscuz de Tapioca
(tapioca and coconut cake)
-
Molho de Chocolate
(chocolate sauce)
-
Torta de Meringue con Crema de Fresas
(meringue torte filled with strawberry cream)
-
Tea, Punch, and Coffee
Tuesday, March 9, 2010
Theme: Cuban Cuisine
- Marinated Fish with Cilantro, yucca chips
- Black Bean Soup
- Yellow rice
- Spicy Cuban Stew
- Whole Roasted Suckling Pig
- Sweet Potato Pudding
- Papaya Au Gratin
- Coconut Bread
- Banana flan
- Mango Coconut Cake
- Party Coffee Smoothies (coffee and banana shake)
- Tea, Punch, and Coffee
Tuesday, March 16, 2010
Theme: Irish Cuisine
- Corned Beef and Cabbage
- Irish Stew
- Bubble and Squeak
- Slieve Na Mbam Carrots
- Salad Bar
- Irish Classic Soda Bread
- Irish Brown Bread
- Oatmeal Apple Crumble
- Lemon Curd Tarts
- Strawberry Flummery
- Tea, Punch, and Coffee
Tuesday, March 23, 2010
Theme: German Cuisine
- Sauerbraten
- Schnitzel
- Kartoffelkloesse (Potato Dumplings)
- Braised Red Cabbage with Bacon
- Salad Bar
- Linsensuppe (Lentil Soup)
- Bauerbrot
- Apple Streudel
- Black Forest Cake
- German Cheesecake
- Tea, Punch, and Coffee
Thank you for your support of the Culinary Arts Program.