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Harker Heights Evening Star
Harker Heights Evening Star

CTC Patio Café features French/Soul Food Fusion cuisine tonight

Special to the HHES

The next Patio Café Cuisine Nights Dining Experience hosted by the Central Texas College Culinary Arts program features a French/Soul Food Fusion cuisine. Dinner will be served Friday, April 7 from 6 – 7:30 p.m. in the culinary arts area of the Student Center (Bldg. 106).

The meal starts with cornbread crab cakes appetizer ($6.50) – three golden brown cakes stuffed with lump crab meat and corn bread then pan-fried and served with a refreshing key lime tartar sauce. The featured soup is Vidalia onion soup ($6.75 for a bowl or $2.25 for a cup with an entrée) – a classic French onion soup made with onion indigenous to the South along with a traditional Southern hoecake quick bread. Diners can choose the house salad ($4 or free with an entrée) or the salad nicoise ($8.75) – a blend of spring mix, Romaine hearts, kalamata olives, cherry tomatoes, string beans in a Dijon mustard vinaigrette all topped with a medium-boiled egg, grilled chicken breast and feta cheese.

The evening’s entrees are blackened catfish ($12.50) – blackened catfish accompanied by a rich and buttery lemon-dill beurre blanc sauce; pecan-smoked coq au vin rouge ($13.50) – a bone-in split chicken breast marinated and smoked, then braised in a red wine and brandy reduction sauce with pearl onions and carrots; and glazed pork chops Normandy ($14) – pork Normandy meets backyard grilling as a grilled eight-ounce center cut bone-in chop is glazed and topped in an apple and brandy cream sauce.

Each entrée is served with a choice of two side dishes. They are sautéed bacon and beans ($1.50 a la carte) – fresh green beans sautéed with crispy bacon and blistered tomato and sprinkled with feta cheese; braised collards and smoked ham hocks ($2 a la carte) – braised collard greens along with a slow-roasted ham hock; cornbread dressing ($1.50 a la carte) – savory cornbread, featuring sage and sausage, moistened with a fusion of chicken broth and ham hock stock; and truffled macaroni and cheese ($1.50 a la carte) – penne rigate pasta cooked al dente and smothered in a smoked gouda béchamel infused with truffle oil.

End the meal with a dessert choice of either sweet potato maple pecan pie ($4.50) – a twist on a Southern classic presents a wonderful blend of two worlds – a fluffy meringue atop a slice of traditional sweet potato pie along with maple candied pecans; or the la bete noir and orange crème Anglaise ($5.25) – a rich French flourless chocolate cake known as the “black beast” made with bittersweet chips, a layer of toasted slivered almonds and garnished with Grand Marnier Anglaise and orange supremes.

Reservations are required and can be made by calling the CTC Hospitality department at 254-526-1515.


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