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Zammer Luncheon Series - Fall 2021

Hospitality and Culinary Arts at 4Cs proudly presents the Fall 2021 Luncheon Series in the Zammer Dining Hall (1st floor, Grossman Commons building).

All lunches take place at Noon and are just $13.00 per person.

For reservations, available between Noon and 12:30 p.m., please contact Crystal Knop at cknop@capecod.edu or call 508-362-2131, ext. 4649.

Join us as our students prepare these phenomonal meals!

 

Tuesday, November 16th

Shrimp Cocktail, House-Made Cocktail Sauce

Pan Seared Salmon Filet, Roasted Spaghetti Squash

with White Truffle Oil, Aged Balsamic Reduction.

Key Lime Pie

 

Tuesday, November 30th

Grilled pear salad Mixed greens, blackberries, pecans, and goat cheese

Pan seared sea scallops butternut squash risotto, Garam masala

Butter Pecan Blondies, Vanilla ice cream

 

Thursday December 2nd

Oven Braised Crispy Chicken Drumsticks, Jerk Sauce

Lightly Floured Pan-Fried Snapper, Coconut Rice,

Escovitch Sauce (a sauce of vinegar, spices, & peppers)

Cinnamon Raison Bread Pudding, Butter Rum Sauce

 

Tuesday December 7th

Baby Arugula and Roasted Beet Salad, Fresh baby arugula with

roasted beets crumbled goat cheese, balsamic vinaigrette.

Pork Schnitzel, Six-ounce boneless pork tenderloin, breaded and pan fried, apple chutney,

roasted fingerling potatoes, green beans almandine

Banana Cream Parfait Banana cream pudding layered with vanilla wafers

and whipped cream, finished with a drizzle of caramel sauce.

 

Thursday, December 9th

Classic Corn Chowder, Fresh Local Corn in a Cream Broth with

Smoked Bacon and Diced Fingerling Potatoes.   

Country Fried Steak, 4oz Beef Tenderloin Filet, Hand Breaded and Shallow Fried with Sautéed Baby Spinach and Kale, Pecan Wild Rice, Andouille Sausage Cream Gravy   

Apple Bourbon Crisp, Vanilla Ice Cream and Carmel Sauce  

 

About the Linda and William Zammer Institute for Hospitality and Culinary Studies

Cape Cod Community College is proud to be the home to the Linda and William Zammer Institute for Hospitality and Culinary Studies. It is the pathway for students into well-paying hospitality and culinary careers, and is a vehicle through which the College quickly responds to the ever changing needs of the region's hospitality and service-based economy.

It seeks to grow the student experience in:

  • excellence in hospitality/culinary services
  • internships and cooperative work opportunities
  • international cultures and cuisines
  • sustainable business and environmental practices

Contact the Zammer Hospitality Institute

Zammer Hospitality Institute
Location Grossman Commons, 1st floor
Phone  774.330.4649