Culinary cuisine whips monotony out of Tuesdays
Derick Jones
Issue date: 2/4/10 Section: Life
I've seen television advertisements promoting it, heard students talking about it and even had friends enrolled in it.
Heck, I even told myself for months that I would try it out, but until last week I had never experienced the true culinary art that Bossier Parish Community College has to offer.
Every week the Bossier Parish Culinary Arts Program offers a chance for the public to taste a sampling of what their chefs-in-the-making have been whisking, baking and seasoning to perfection.
Each Tuesday from 5-6:30 p.m., an assortment of people (ranging from young to old) gather to experience a buffet style serving of freshly prepared entrées, side dishes and desserts.
This week I was in for a treat: breakfast.
Being one of my favorite meal intervals, I was eager to begin my sampling of the breakfast buffet.
For starters, a breakfast casserole was being served consisting mainly of egg, followed by beautifully made Eggs Benedict.
After many attempts at poaching an egg myself, I was certainly pleased to find someone who could prepare it the right way.
The main course was made-to-order omelets. I was in heaven.
Eggs have always been one of my favorite food items, and after being told that I could place shrimp, ham or ground beef (or all three!) in my omelet, I couldn't refuse.
Other items served included bacon; biscuits and gravy; garlic cheese grits; and Potatoes O'Brien, a seasoned hash brown.
Desserts included freshly baked cherry turnovers and cinnamon rolls.
This was all for an incredible $6.50.
Now, I know a lot of individuals who are usually wary of buffet style feasts, but this was no joke. I'll admit, some buffets can be daunting, but this is one where the food is cooked to perfection with quality ingredients. To-go is even available for those unable to sit down and eat.
I was amazed to see such a turn-out of guests as I sat down to eat my fully loaded platter of breakfast items.
After washing down my breakfast-for-dinner meal with some juice, I went home to further investigate the culinary department and happened to stumble across their menu for the next few weeks.
Those wishing to try Lengua a la Vinagrata (which is tongue marinated in vinaigrette for those non-speaking Spanish folk) will be given the opportunity during South American cuisine night March 2. Whole Roasted Suckling Pig will also be available to try during the March 9 Cuban cuisine evening.
For more information on upcoming BPCC cuisines, visit www.bpcc.edu/culinaryarts.
Heck, I even told myself for months that I would try it out, but until last week I had never experienced the true culinary art that Bossier Parish Community College has to offer.
Every week the Bossier Parish Culinary Arts Program offers a chance for the public to taste a sampling of what their chefs-in-the-making have been whisking, baking and seasoning to perfection.
Each Tuesday from 5-6:30 p.m., an assortment of people (ranging from young to old) gather to experience a buffet style serving of freshly prepared entrées, side dishes and desserts.
This week I was in for a treat: breakfast.
Being one of my favorite meal intervals, I was eager to begin my sampling of the breakfast buffet.
For starters, a breakfast casserole was being served consisting mainly of egg, followed by beautifully made Eggs Benedict.
After many attempts at poaching an egg myself, I was certainly pleased to find someone who could prepare it the right way.
The main course was made-to-order omelets. I was in heaven.
Eggs have always been one of my favorite food items, and after being told that I could place shrimp, ham or ground beef (or all three!) in my omelet, I couldn't refuse.
Other items served included bacon; biscuits and gravy; garlic cheese grits; and Potatoes O'Brien, a seasoned hash brown.
Desserts included freshly baked cherry turnovers and cinnamon rolls.
This was all for an incredible $6.50.
Now, I know a lot of individuals who are usually wary of buffet style feasts, but this was no joke. I'll admit, some buffets can be daunting, but this is one where the food is cooked to perfection with quality ingredients. To-go is even available for those unable to sit down and eat.
I was amazed to see such a turn-out of guests as I sat down to eat my fully loaded platter of breakfast items.
After washing down my breakfast-for-dinner meal with some juice, I went home to further investigate the culinary department and happened to stumble across their menu for the next few weeks.
Those wishing to try Lengua a la Vinagrata (which is tongue marinated in vinaigrette for those non-speaking Spanish folk) will be given the opportunity during South American cuisine night March 2. Whole Roasted Suckling Pig will also be available to try during the March 9 Cuban cuisine evening.
For more information on upcoming BPCC cuisines, visit www.bpcc.edu/culinaryarts.
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