Friday’s 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 from 6 to 7:30 p.m. in the culinary arts area of the Student Center (Building 106) on the main Killeen campus off Clear Creek Road.

Starts the meal with cornbread crab cakes ($6.50) — three golden brown cakes stuffed with lump crab meat and corn bread then pan-fried and served with a key lime tartar sauce. The featured soup is Vidalia onion ($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 entree) 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 entree is served with a choice of two side dishes: sauteed bacon and beans ($1.50 a la carte) — fresh green beans sauteed 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. Call 254-526-1515.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.