Careme’s, the student-run, gourmet restaurant at Atlantic Cape Community College’s Academy of Culinary Arts, will reopen for lunch on Tuesday, Sept. 4.
The restaurant will offer a two-course sandwich selection for $9.95, and a two-course entrée selection for $12.95.
For groups, the restaurant will offer a three-course and four-course menu featuring locally sourced ingredients, prepared and served with care and attention to detail. The luncheon three-course menu for groups is priced at $16.95 per person, and the four-course is $18.95 per person, plus tax and a service charge, which helps provide scholarships for academy students. Continue reading
Careme’s, the student-run, gourmet restaurant at Atlantic Cape Community College’s Academy of Culinary Arts, will reopen Jan. 25.
The restaurant offers an a la carte lunch menu with items including black bean and sweet potato soup; garden salad with crispy bacon lardons, dried cherries, ranch dressing and spiced corn tortillas; Brussels sprout salad with baby kale, green apples, goat cheese, citrus vinaigrette and candied almonds; shrimp po’boy, Cajon remoulade, lettuce, tomato and pickled onion; biscuits and gravy; seasoned pan seared catfish, with lime cilantro brown butter; southern fried chicken, sweet tea marinated; grilled maple and fresh herb marinated pork medallions with apricot demi-glace; and bacon and sweet potato pea risotto. Desserts include praline crème brûlée; warm apple pie with sharp cheddar cheese and vanilla ice cream; and butter cake with double chocolate ice cream and toffee sauce. Continue reading
The word, “festival,” originated in the 14th century and is derived from the word, “feast.” What better way to celebrate food and wine than with a festival shared with friends? Wine and food enthusiasts can do just that at 6 p.m., Friday, Nov. 17, at the Academy of Culinary Arts at Atlantic Cape Community College, 5100 Black Horse Pike, Mays Landing. In conjunction with the Atlantic City chapter of the Chaîne des Rôtisseurs, the academy hosts this celebration where guests will be treated to authentic French country food “live cooking stations” operated by culinary students, complemented by selection of international wines, and topped off with a delectable dessert reveal to end the night.
The event takes place in the working kitchens of the academy offering a rare, behind-the-scenes look at how our area’s top culinary and hospitality students prepare for such a unique event. In the past, it was known as a Beaujolais Nouveau tasting open only to Chaîne members and their guests, but last November the event was reimagined as the Academy of Culinary Arts Food & Wine Festival, now includes wines of many different origins to complement the students’ preparations, and is open to the public. Continue reading
Careme’s, the student-run, gourmet restaurant at Atlantic Cape Community College’s Academy of Culinary Arts, will reopen Tuesday, Sept. 5.
The restaurant will offer an a la carte lunch menu with items including Tomato Escarole Soup with White Beans, a Chef’s Soup of the Day, Tossed Garden Salad, Baby Spinach and Mushroom Salad, Roasted Chicken Shepherd’s Pie, Steak Frites, Roasted Tomato Macaroni and Cheese, Southern Fried Chicken Sliders, Pulled Pork Sandwich, Grilled Eggplant and Roasted Pepper Sandwich, Pumpkin Cheesecake, Apple Raisin Crisp and Chocolate Crème Brulee. Continue reading
Atlantic Cape Community College will host the South Jersey Craft Beer, Food and Music Festival on Saturday, June 3, at its Mays Landing Campus, 5100 Black Horse Pike. There will be two sessions: noon-4 p.m. and 6-10 p.m., that each cost $30. Entry fee includes access to the event and a sampling of two beers from each brewery.
Highlights include music by the band Juicy, 10 breweries, food and beer pairings by Chef William McGinnity of Nobil Food Services, crafters, a homebrew competition by Eastern Homebrew of Northfield, paintball battles by Backyard Battles Paintball and much more. Continue reading
The Academy of Culinary Arts at Atlantic Cape Community College
“Savory Sundays” cooking demonstration highlights recipes and tips for canning and freezing, Sunday, Oct. 18, at the Hamilton Mall in Mays Landing.
Mays Landing resident Chef Kelly McClay, dean of the Academy of Culinary Arts, along with culinary students, will educate you on how save your fresh summer ingredients for the upcoming cold, winter months. Continue reading
Careme’s, the student-run, gourmet restaurant at the Academy of Culinary Arts, is accepting reservations for dinner service Oct. 1 (TONIGHT), Oct. 2, Oct. 5 and Oct. 6.
For $18.95, diners enjoy a three-course farm to table experience, showcasing the new concept Careme’s has launched. Careme’s is BYOB. Continue reading
Calling all beer and food enthusiasts. A six-course meal, paired with different beers, will be hosted at Careme’s Restaurant, located at Atlantic Cape Community College’s Academy of Culinary Arts, 6:30 p.m., Oct. 8.
Dr. Lynn Hoffman, author of “A Short Course in Beer,” will lead the dinner, explaining to guests why each beer was selected for each course, which also includes dessert. Continue reading
Keynote speaker LaTasha McCutchen Bogdanov, addresses graduates during the Academy of Culinary Arts Awards Ceremony, Monday, May 18.
The Academy of Culinary Arts awarded culinary medals and certificates to 32 new chefs and baking and pastry professionals prepared with the latest culinary knowledge on Monday, May 18.
Twenty-three graduates honed their skills in the Academy’s Culinary Arts program, and four completed the Baking and Pastry program. Two short-term specialization certificates in Baking and Pastry were awarded; three in Food Service Management; and one in Catering. Continue reading
The Academy of Culinary Arts at Atlantic Cape Community College offers amateur chefs and food enthusiasts opportunities to learn a variety of culinary and baking workshops this spring at the Mays Landing Campus, and the new Caesars Entertainment Wing at the Worthington Atlantic City Campus. Continue reading