Lori Walton's menu for September 26 - September 27, 2017. For more information, call the Culinary Arts program at 325-670-9240.
Herbed Greek Olive Tapenade with Toasted CrostinI* - $5
Creamy Spinach & Feta Dip with Roasted Garlic served with Black Pepper Pita Chips* - $5
Spicy Shrimp Pico de Gallo with Fresh Corn Tortilla Chips* - $5
Pan Seared Bone-In Pork Chop with Fresh Thyme and White Wine Sauce served over a bed of Brown Rice Pilaf with a side of Roasted Parmesan Asparagus* - $10
House Made Black Pepper Tagliatelle Pasta and Bolognese Sauce * with Sweet Italian Sausage, Carmelized Mushrooms and Fresh Basil, Served with Crusty Herbed Garlic Bread - $10
Smoky Shrimp and Crispy Pancetta * served over Creamy Parmiaggiano Reggiano Cheese Grits - $10
Creamy Chicken Enchiladas * with a Tomatillo Verde Sauce, Queso Fresco and Cilantro Rice - $10
Tart Key Lime Pie with Dark Chocolate Crust and Raspberry Coulis - $5
Warm Spiced Apple Crisp with Crunchy Oat and Pecan Topping and Lemon Whipped Cream* - $5
Southern Red Velvet Mini Cupcakes with Cream Cheese Frosting and Chopped Toasted Pecans* - $5
Iced Tea, Strawberry Basil Lemonade, Coffee (included with meal)
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. **POSSIBLE MENU ALLERGENS INCLUDE: FISH, SHELLFISH, TREE NUTS, DAIRY, WHEAT, EGGS
My passion for creative cooking begain in my teen years and has grown continuously throughout my lifetime. A couple of years ago, my daughter asked me to write a cookbook for her (as a college graduation present) which included many of her favorite dishes that our family made and that she ate growing up. My menu is based on recipes contained in my cookbook, which was published this year. The opportunity to attend culinary school is a dream come true for me. Some of the dishes that have been prepared for you today have been enhanced based on techniques and skills learned as a student here at TSTC. I am currently the saucier at Towne Crier Steakhouse. I would very much like to own my own private party catering/private chef business one day.