Culinary Technology Students present:
Latin Southern Cuisine
Appetizer
Arepitas
Arepitas are small cakes made from arepa corn flour. Topped with a goat cheese mixture and served with a green tomato chutney.
Tamales
Corn husks filled with masa harina, collard greens and Cotija cheese served with pimento sauce
Entrees
Causa Vegetariana
Mashed Yukon gold potatoes seasoned with lime and aji Amarillo paste layered with egg and olive salad. Served with pickled shrimp and green mango salad
Country Fried Steak
Country steaks seasoned with chipoltes & cumin pan fried topped with cilantro lime gravy. Served with three cheese grits with loroco and carrots escabeche
Pork Tenderloin with Pecan Prune Mole
Pork tenderloin served with a pecan prune mole sauce served with masa encrusted fried green tomatoes with cilantro crema and three cheese grits with loroco
Desserts
Apple Pie
Granny Smith apples and rum soaked cherries baked in a flaky crust and served with ice cream
Heaven and Hell Cake
Layers of Angel's & Devil's Food cakes filled with peanut butter mousse finished with chocolate ganache
Beverages
Iced or Hot Tea, Coffee and Water
