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CULINARY MEAL DINNER SERVICE
The FTCC Culinary Arts Department is pleased to announce a new program to sell tickets to our evening
meal services. The tickets can be purchased for $10.00 plus tax and will be available on a limited first
come, first serve basis. Once all tickets are sold for a specific date there will be no more available.
Tickets may only be purchased in advance through the FTCC Business Office and must be purchased by
12:00 pm (noon) prior to the day before each meal service date (we cannot sell tickets “at the door”).
The two meal dates for the 2015SP semester are:
Thursday, April 2, 2015; and
Thursday, April 30, 2015
The following reservation times are available: 6:30 pm; 6:45 pm; and 7:00 pm. No guests will be allowed
to enter after 7:15 p.m. so that we can provide enough time for the students to complete their clean-up
of the culinary lab before class ends. Because of the seating capacity of the Culinary Dining Room, some
guests may be seated with other guests to provide efficient service and maximize space available.
MENU

First Course (choose one)
Boston Bibb: gorgonzola walnut vinaigrette, grape tomatoes, caramelized shallots,, roasted yellow peppers

Broccoli, Red Pepper & Cheddar Chowder: fried broccoli & cheese crouton
Complimentary Bread
Five Onion Focaccia: sun-dried tomato butter

Entrée Selections (choose one)
Bourbon Walnut Chicken: bacon wrapped, walnut crust, bourbon maple sauce

Seared Divers Sea Scallops: pumpkin-thyme sauce

18 Beef Tenderloin: 18 of the most inspiring flavors
All entrees accompanied with: Creamy Mashed Cauliflower and Roasted Cauliflower and Broccoli with Bacon Truffle Oil
Desserts (choose one)
Chocolate Espresso Ganache Fudge Cake
Pumpkin Pie with Spiced Walnut Streusel
Fresh Berry, Macadamia Nut, & Mascarpone Cheese Turnover
Ticket Sale and Refund Policy
We ask that you consider that this is a class learning environment and we cannot accommodate any refunds for
tickets purchased by a guest. There will be no refunds for tickets for any reason. Tickets purchased are for one
meal per ticket. Food is prepared according to class specifications. No substitutions or modifications are
permitted. Gratuities: any gratuities are donated to a Culinary Scholarship Fund with the FTCC Foundation to
provide financial assistance for approved culinary students.
Allergies/Special Dietary Needs Guests
If you have any specific allergens or dietary restrictions please contact us prior to purchasing a ticket to inquire
about ingredients and cooking methods. Please direct all questions to Chef Alan Dover ([email protected] or
910.678.8283).