The Central Texas College Hospitality department will host the first Patio Café Cuisine Nights dinner of the spring semester Friday night. The featured menu is a Korean-Mexican fusion cuisine. Dinner will be served from 6 to 7:30 p.m. in the culinary arts area of the CTC Student Center (Building 106).
The menu opens with an appetizer of Korean-style street corn ($7.50): Korean-inspired grilled and charred Mexican street corn with a gochujang aioli, queso fresco topped with parsley and chives. The soup of the night is Asian-inspired tortilla soup ($7.50 for a bowl or $4.50 for a cup with an entrée): warm tortilla soup loaded with fresh vegetables with Asian spices and flavors. Diners can choose the spicy salmon mango apple salad ($12): crispy kale salad with sweet green apple and mangoes balanced with hot chilies, cilantro, lemon juice and cashews then topped with deep-fried blue corn salmon; or the house salad ($3.75 or free with an entrée): a blend of fresh salad greens, carrots, cherry tomatoes, cheese, cucumbers, bacon bits and croutons with a choice of dressing.
The entrees are Korean beef tacos ($17): three tacos filled with bulgogi, avocado, ginger and garlic then topped with a sriracha lime slaw and served on a warm flour tortilla; fusion pork spareribs ($15.50): grilled spareribs finished by baking with an Asian twist and flavored with fresh ginger, cinnamon, fennel, gochujang and soy sauce; sweet and spicy glazed salmon ($16.75): salmon fillet baked and steamed with a sweet and spicy glaze made from maple syrup, lime juice, chili sauce, garlic and ginger then topped with sesame seeds and fresh green onion.
Each entrée is served with a choice of two side dishes. The choices are spicy roasted carrots and broccoli: oven-roasted carrots and broccoli glazed with a sweet and spicy sauce, sesame oil, rice vinegar, sriracha, garlic and brown sugar; Bok choy and soy: Bok choy boiled and topped with an oyster sauce, garlic, salt, pepper and dry sherry; fried rice cake: fried rice molded and shaped into a patty then deep-fried and filled with peas, spring onion, egg whites and sesame seeds; and sautéed spicy potato: crispy and tender sautéed potatoes coated in a hot, buttery spice including Sichuan peppercorn, garlic, cumin, green onion and more spices. Each side dish is also available a la carte.
Top off the meal with a dessert of either pandan chiffon cake ($5.75): Fluffy and soft chiffon cake enhanced with coconut milk and a pandan sugar glaze topped with whipped cream with blueberries on the side or black sesame pudding ($6.50): black sesame pudding layered with whipped cream and flavored with coconut cream, roasted peanuts then chilled and topped with strawberries.
The Korean-Mexican fusion cuisine is the first of six dinners to be served during the spring semester. The dinners are every other Friday (except during spring break) and each will feature a different cuisine prepared by students in the intermediate Food Prep class. Reservations for each dinner are required and can be made by calling the CTC Hospitality department at 254-526-1515.