The Culinary Arts department at West Virginia Northern Community College has announced its Fall semester schedule of mouth-watering meals prepared by students and opened to the public.
The luncheons and dinners, cooked and served under the watchful eyes of Northern’s chefs, have a cost attached. Reservations can be made by email to firstname.lastname@example.org or by calling 304-214-8934. All meals are served in the Culinary Arts Dining Room (Room 215) in the Education Center on the downtown Wheeling campus.
The popular A La Carte series features hot soups, salads, sandwiches and light dinner items. Carryout is available for these luncheons from 11 a.m.-1 p.m. on Tuesdays, Oct. 22 and 29 and Nov. 5 and 12, and for dinners from 5:30-7:30 p.m. on Thursdays, Oct. 24 and 31 and Nov. 7 and 14.
Another well-attended event is the department’s Harvest meal, a traditional Thanksgiving buffet. Reservations are strongly encouraged because of the limited number of seats available for these luncheons at noon on Nov. 18 and 19 and for dinners at 6 p.m. on Nov. 20 and 21.
Filled to capacity each year is the department’s Yuletide offering, a lavish feast of appetizers, beef with fresh vegetables, breads, tempting desserts and some holiday cheer. Reservations are required for these events to be held as a luncheon at noon on Dec. 2 and as dinners at 6 p.m. on Dec. 4 and 5.
The WVNCC Culinary Arts chefs/professors and instructors say they have created delectable menus for these events and are looking forward to presenting their students’ efforts.