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WSCC

August 15, 2012

Wallace State Culinary Academy’s 2012 Fall Menu

CULLMAN — All buffets are $6.50, which includes tax, coffee, tea or water. Lunch is served 11 a.m. to 12:30 p.m. Payments may be made with cash, checks or Lions Loot. For carryouts, contact the food hall at 256-352-8227.

Sept. 13

Little Taste of Italy

Penne Pasta, Angel Hair Pasta

Grilled Chicken, Shrimp, Sliced Beef

Sliced Mushrooms, Red, Yellow, and Green Bell pepper

Grape tomatoes, Red Onion, Zucchini, Yellow Squash, Fresh Basil

Spinach, Sun dried Tomato, Olives, GARLIC

Marinara & Basil Cream Sauces

The Above Served with Fresh Baked Focaccia Bread

Flavors of the Orient

Tender Pieces of Chicken Breast, Fresh Garlic and

White Wine and Soy Sauce,

Garlic Sautéed Shrimp

Sesame Sauté Sliced Beef Sirloin

Served with Fried Rice

Egg Rolls with Sweet & Sour

Viva La Mexico

Fajita Station with Marinated Chicken Breast Fajitas and Beef Quesadillas

(soft flour tortillas and choice of toppings: Shredded cheese, shredded lettuce, chopped onion, chives, sour cream and salsa)

 

Sept. 18

Week 5

Spinach Salad

Chef-Carved Slow-Roasted Beef with Burgundy Gravy

Country Green Beans with Ham, Roasted Garlic Broccoli Au Gratin

Assorted Rolls and Butter

Assorted Gourmet Desserts

 

Sept. 25

Week 6

Caesar Salad with Roasted Red Peppers

Peppered Prime Rib Au Jus

Grilled Asparagus with Red Pepper Sauce

Roasted Garlic Mashed Potatoes

Orange Marmalade Baby Carrots

Assorted Rolls and Butter

Gourmet Dessert Table

 

Oct. 2

Week 7

Spring Mix Salad with Burgundy Poached Pears, Caramelized Walnuts and Stilton Bleu Cheese with Herb Vinaigrette

Hickory Smoked Grilled Beef Brisket with our special BBQ Sauce

Country Corn Pudding

Rosemary Roasted Yukon Gold Red Potatoes

Assorted Rolls and Butter

Assorted Gourmet Desserts

 

Oct. 9

Week 8

Loaded Baked Potato Soup

Open Faced Hot Roast Beef Sandwich

Sour Cream & Chive Mashed Potato

Green Beans

Apple Pie

 

Oct. 16

Week 9

Italian Wedding Soup

Omelet Bar

Blackened Chicken

Yellow Rice

Cuban Black Beans

Broccoli

 

Oct. 23

Week 10

Tomato Florentine Soup

Hot Meatball Sandwich

Real Potato Salad

Angel Hair Slaw

Chocolate Chip Cookies

 

Oct. 30

Week 11

New England Clam Chowder

Chicken Fingers

5 Cheese Macaroni

Roasted Corn

Apple Cobbler

 

Nov. 6

Week 12

Chicken Noodle Soup

Breakfast Burritos

Scrambled Eggs

Buttermilk Pancakes

Hash Browns

 

Nov. 13

Week 13

Onion Soup

Beef Stroganoff

Egg Noodles

Peas & Carrots

Strawberry Cobbler

 

Nov. 20

Week 14

Manicotti with Marinara Sauce

Parmesan  Noodles

Fried Cabbage

Corn

Fresh Fruit

 

Nov. 27

Week 15

Glazed Baked Ham

Candied Sweet Potatoes

Italian Green Beans

Apple Glazed Baby Carrots

Cinnamon Rolls

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WSCC
  • WSCC Academy of Culinary Arts' lunch menu

    This is the Wallace State Academy of Culinary Arts lunch menu for Jan. 22, 23 and 24, created by Chef Chris Villa, executive chef at the school:

    January 18, 2013

  • Wallace State Culinary Academy’s 2012 Fall Menu

    All buffets are $6.50, which includes tax, coffee, tea or water. Lunch is served 11 a.m. to 12:30 p.m. Payments may be made with cash, checks or Lions Loot. For carryouts, contact the food hall at 256-352-8227.
     

    August 15, 2012