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 WVNCC Holds Culinary Luncheons

            The 2010 Classical Luncheon Series offered by West Virginia Northern Community College’s Culinary Arts department will explore international cuisine at its best.

            The spring round of luncheons, which are scheduled to begin at noon on Thursdays in April and May, are served in the Culinary Dining Room at the main floor of WVNCC’s Education Center, 10 17^th St., downtown Wheeling campus.

            On April 8, the Russians will be featured. Northern’s chefs say, “From Borscht to Caviar, we will explore the finer areas of this distinct and interesting cuisine.”

            On April 15, the chefs have chosen to highlight Spanish cuisine, pointing out, “With the growing popularity of small plates and tapas, we will introduce you to the flavors of Spain.”

            Italy will be targeted on April 22, when, the chefs say, “Signature regional preparations will be served with contemporary flair.”

            It will be the French who are spotlighted on April 29. “France…home of classic cuisine and legendary chefs. The menu gives testimony to the stellar cuisine,” the chefs say.

            The final luncheon will be on May 6 and the Pacific Rim is the region of choice. “We will introduce you to the cuisines of several different cultures in this journey along the coastline of the Pacific Rim, including Vietnam, Japan and Thailand,” according to the chefs.

            Each of the luncheons costs $17.50 per person. Reservations are required for all events and may be made via e-mail to reservations@mail.wvncc.edu or by calling your local campus in Wheeling, 233-5900; New Martinsville, 455-4684; or Weirton, 723-2210, and then dialing ext. 8934.

 

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