FHTC Culinary Arts department announces American Regional Cuisine menu schedule Featured

FHTC Culinary Arts department announces American Regional Cuisine menu schedule Flint Hills Technical College graphic

The Flint Hills Technical College Hospitality and Culinary Arts Department will debut its American Regional Cuisine series of lunches this week.


Through mid-December, senior students will have a special lunch menu on most Thursdays, including this upcoming Thursday when the menu includes New England clam chowder, Vermont country salad, poached haddock with mussels and julienne of vegetables and snickerdoodles.

Lunch will be served from 11:15 am to 12:30 pm. Lunch costs $8 for college students and 15 for community members. Proceeds go to the Culinary Student Activity Fund and are used for culinary competitions or other learning activities.

Tentative menu schedule

Sept. 12: Cuisine of New England

*New England clam chowder
*Vermont country salad
*Poached haddock with mussels and julienne of vegetables
*Snickerdoodles

Sept. 19: Cuisine of New England II

*Mini-lobster rolls
*Butternut squash soup with bay scallops and mushrooms
*New England boiled dinner with horseradish sauce and Boston browned bread
*Gingerbread

Sept. 26: Cuisine of the Pacific Northwest

*Mussels in Thai coconut broth
*Hot smoked salmon with salad of apple, dried cherries and greens
*Cherry clafoutis

Oct. 3: Cuisine of Louisiana Cajun and Creole

*Frog legs pinquate
*Chicken and Andouille sausage gumbo
*Creole jambalaya
*Pecan pralines

Oct. 10: No lunch service

Oct. 17: Cuisine of Louisiana

*New Orleans shrimp bisque
*Fried oyster po' boy
*Crawish etouffee with rice and smothered okra
*Beignets

Oct. 24: Cuisine of the Southwest and Rocky Mountain Region

*Salad with blood oranges and olive oil powder
*Smoked tomato soup
*Pumpkin seed-crusted rainbow trout with calabacitas con maize
*Lemon chess pie

Oct. 31: No lunch service

Nov. 7: No lunch service

Nov. 14: Cuisine of California

*Cream of garlic soup
*Tomato panna cotta with candied tomatoes and bacon foam
*Monterey jack and green chile polenta with green vegetables and sauteed sand dabs
*Strawberry shortcake with cornmeal biscuits

Nov. 21: Floribbean Cuisine

*Jerk chicken skewer with cucumber and pineapple salsa
*Golden gazpacho with puff pastry straws
*Pan-seared grouper with black bean, jicama and corn relish
*Key lime pie

Nov. 28: No lunch service, college closed

Dec. 5: Cuisine of Hawaii

*Mango carrot soup
*Kalua pig spring rolls with pineapple dipping sauce
*Ponzu hanger steak, charred green onion emulsion, roaster carrots and watercress and crispy curry tofu
*Pineapple fritters with Maui mango sauce

Dec. 12: Cuisine of Texas and Tex-Mex

*Pork taquitos with sour cream, guacamole and pico de gallo
*Tortilla soup
*Crayfish tacos with green chile sauce, cheese enchiladas, Arroz Mexicana and refried beans
*Flan

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