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Culinary Dining at Texas State Technical College Abilene


Andrew Atwell's menu for November 28 and November 29. For more information, call the Culinary Arts program at 325-670-9240.



Gooey Fried Mac and Cheese Balls - $5
Everyone’s favorite comfort food made into gooey balls coated in breading and deep-fried to perfection.

Bacon Wrapped Jalapeno Poppers - $5
Whole jalapenos wrapped in bacon stuffed with cream cheese, shallots, mushroom, and onion grilled to delicacy.

Sausage-Stuffed Baby Bellas - $5
Yummy little portabellas stuffed with a mild sausage, bread crumbs, and gouda cheese!



Southern Fried Catfish - $10
Deep fried catfish that would make your mom shout with delight, served with collard greens and roasted red potatoes.

 Jumpin’ Pulled Pork - $10
Smoked pork hand pulled covered in a scratch-made BBQ sauce, served with roasted red potatoes.

 Slammin’ Stuffed Chicken - $10
Whole roasted chicken stuffed with cream cheese, jalapenos, chorizo, onions, and garlic with a spicy red rub, cut into slices. Served with collards and red potatoes.

 Braised Beef and Egg Noodles - $10
Delicious braised beef and merlot sauce over tender egg noodles served in a bowl served with toasted baguettes.



Delectable Peach Cobbler - $5
Peach cobbler served with scratch-made peppermint rum ice cream.

Pineapple Upside Down Cake - $5
Moist pineapple upside down cake served with whipped cream.

Dulce de Leche Crème Brûlée - $5
Smooth Crème Brûlée with a ganache drizzle



Tea, Strawberry Basil Lemonade, Coffee


About the Chef

          Hi. My name is Andrew Atwell. I came from a small town in the Appalachian Mountains in Tennessee. My grandmother used to cook a lot and I learned at young age how to make food taste good. She always was the best cook and took pride in what she made. She was much of the inspiration for what I’ve made for my menu and grew up eating. I enjoy cooking for my wife and two kids. Most of the items that you find on my menu are southern influenced and are delicious. I hope that you enjoy my food and the flavors that I bring. Thank you for coming out.




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