Patio Café dinner offers taste of the Caribbean on Friday - Taste - Mobile Adv

back Side Panel

Patio Café dinner offers taste of the Caribbean on Friday

1 image

Shon Turner | Herald

Miguel Ochoa, right, measures rice as Jessica Linsey assists him Friday at Central Texas College. Culinary students are serving Caribbean cuisine at this Friday's Patio Cafe.

Posted

The Central Texas College Culinary Arts department will host a Patio Café Cuisine Nights Dining Experience on Friday with Caribbean cuisine.

The meal begins with a soup, appetizer and salad. The featured soup is shrimp coconut soup ($10.50 for a bowl or $3 for a cup with an entree) — a medley of garlic, roasted coriander seeds, chicken broth, lemon grass and red hot peppers brought together with coconut milk and shrimp.

The appetizer is Puerto Rican meat patties ($3.50) — ground beef seasoned with onions, bell pepper, fresh cilantro and garlic enclosed in an empanada wrapper and deep fried to a light crisp.

Diners can choose the house salad ($3.75 or free with an entree) or the grilled tuna and mango salad ($15). Honey oat rolls also will be served free with an entrée or for $1.50 each.

The evening’s entrees are grilled Caribbean chicken ($12) — chicken breast marinated in mango, ginger, lime and orange juice; Caribbean jerk pork chops ($14) — marinated in lemon juice and oil marinade and served with grilled pineapple; and grilled tilapia with pineapple plantain chutney ($14) — 6-ounce grilled tilapia brushed with honey lime juice and shallots then topped with a mixture of pineapple, sweet plantain and white wine.

Each entrée is served with a house salad, a honey oat roll, iced tea and choice of two side dishes. The side dishes are Caribbean potato curry — a vegetarian curry recipe featuring a mixture of plantains, potatoes and Bok Choy; simple Caribbean rice — a combination of coconut milk, raisins and chicken stock-infused rice; Caribbean orange-spiced carrots — baby carrots sautéed in brown sugar, ginger and mango juice; and Caribbean slaw — coleslaw with a blend of agave syrup and a splash of hot sauce.

Finish the meal with either coconut lime cheesecake with mango ($5) or Captain Morgan’s rum cake ($4.50) for dessert.

Dinner will be served between 6 and 7:30 p.m. in the culinary area of the Student Center (building 106). Reservations are required by noon Thursday. Call 254-526-1515.

1 image

Shon Turner | Herald

Miguel Ochoa, right, measures rice as Jessica Linsey assists him Friday at Central Texas College. Culinary students are serving Caribbean cuisine at this Friday's Patio Cafe.

Close