The Central Texas College Culinary Arts program will host the final Patio Café Cuisine Nights dinner of the semester on Friday. The evening’s fare features German cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the CTC Student Center, Building 106, on the Killeen campus off Clear Creek Road.
The appetizers are Octoberfest crostini ($4.75) — crispy baguettes topped with spicy brown mustard, house-made bratwurst with onion, sauerkraut and garnished with sour cream; and Zwiebelkuchen or onion bacon pie ($3.75) — a slice of savory pie baked like a quiche; filled with sweet onions, cream, bacon and sprinkled with toasted caraway seeds. The soup of the day is Rhine river soup ($6.75 for a bowl or $2 for a cup with an entree) — a blend of potatoes, leeks, carrots, cabbage and diced bratwurst in a chicken broth with a dollop of sour cream. The featured salad is the lila-salat ($7.50) — three traditional marinated German salads: beet, carrot and cucumber all adorn a bed of Romaine lettuce tossed in oil and vinegar, then topped with sliced grape tomatoes. Or diners can choose the house salad ($4 or free with an entree) — a blend of carrots, cherry tomatoes, cheese, cucumbers, bacon bits and croutons served with a honey oat roll and a choice of dressings.
The entrees are jaeger schnitzel ($12.50) — boneless center-cut pork loin tenderized, breaded and fried golden brown then smothered with a red wine mushroom jaeger sauce; halfte hahnchen ($14) — a half-bone-in-chicken roasted with a herbed compound butter and topped with a Hungarian paprika sauce; and German roulanden ($13.50) — three bundled beef rolls stuffed with bacon, onion and pickle braised in a rich pan sauce.
Each entree is served with a choice of two side dishes. Choose from spätzle — delicate dumplings simmered in chicken stock; “himmel und erde — red potatoes mashed with tart apples, bacon and onion; grilled asparagus — asparagus lightly tossed with lemon and oil then grilled; and braised cabbage — red cabbage and carrots braised in vinegar and sugar. Each side dish is also available a la carte.
Complete the dinner with a dessert: apfel strudel ($4.75) — individual-sized puff pastry strudels filled with Granny Smith apples accompanied by cinnamon custard ice cream and drizzled with an apple brandy caramel sauce; or schatzi kaffee ($4.75) — a deconstructed confection of hazelnut torte, espresso mocha Chantilly cream, dark chocolate-covered coffee beans and a candied Mandarin orange.
Reservations are required by Thursday. Call the CTC Hospitality Department at 254-526-1515.
Iron Chef challenge
Teams of culinary arts students will compete in an Iron Chef-style showdown starting at 11:30 a.m. Thursday in the Student Center, Building 106, on the Killeen campus. The public is invited to watch the competition and taste the prepared dishes to see which team masters this year’s secret ingredient.