New Farm-to-Table Dining Concept Highlighted
Careme’s, the student-run, gourmet restaurant at the Academy of Culinary Arts, is participating for the first time in Atlantic City Restaurant Week, March 6-12. Located at Atlantic Cape Community College, 5100 Black Horse Pike, in Mays Landing, Careme’s now offers a farm-to-table dining experience that is showcased in the Restaurant Week menu. The restaurant will only be participating in the dinner portion, 6:30-8:30 p.m., Monday-Friday. Cost is $33.16 per person.
The menu includes: Choice of appetizer: Jersey Shore clam chowder; organic fried chicken salad, romaine-kale, pickled radish, with Cape May honey-mustard vinaigrette; individual pizza, house made ricotta, arugula, caramelized shallot, Cherrywood smoked pork belly; or fresh cut fries with house made chipotle ketchup. Choice of entrée: Seventh Heaven Farm chicken pot pie; Leidy Farm grilled pork paillardes, Applejack-cider sauce, fried polenta cake, braised carrot and parsley; seared scallops, grainy mustard cream, wild rice blend, roasted winter squash; or house made fettuccine, roasted tomato-fennel marinara, and fried Portobello strips. Choice of dessert: Hammonton blueberry cobbler with house made ice cream; butter cake, Laird’s Applejack anglaise; or chocolate truffle cake with mocha whipped cream.
For reservations, call (609) 343-4940, and indicate you are interested in the Restaurant Week menu.
The restaurant is named after the first “celebrity chef” in culinary history, Marie-Antoine Careme. Careme’s command of culinary art was so famous in the early 19th century that he became known as “the chef of kings and the king of chefs.”