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 email@example.com 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: