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22
2/22/2015 4:00 PM - 7:00 PM
9290

Cultural Cuisine 2015

Join us Sunday, Feb. 22, 2015 for endless cultural hors d'oeuvres prepared by our Culinary Arts students. 

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2/28/2015 2:00 PM - 4:00 PM
26692

College Goal Wisconsin

Saturday, Feb. 28 | Get free, on-site professional experience completing the FAFSA.

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123
3/3/2015 5:00 PM - 7:00 PM
28035

3/3 Easy Start Session

Tuesday, March 3, 5 p.m., Appleton. Learn about Fast Forward grant programs, then complete all your admissions requirements in one visit.

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45
3/5/2015 11:00 AM - 1:00 PM
20445

3/5: On Campus: UW-Green Bay

Thinking of transferring to UW-Green Bay? 

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67
3/7/2015 10:00 AM - 12:00 PM
8884

Discovery Day

Want to visit us in person? Attend Discovery Day to experience campus life at FVTC.

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8910
11
3/11/2015 6:00 PM - 9:00 PM
26690

Explore Starting a Business, Appleton

Learn the three critical things you must do to launch and sustain a business.

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1314
3/14/2015 10:00 AM - 12:00 PM
26256

Cooking Demo: Meatless Moments

Saturday, March 14 | Don’t let meatless fool you! Many are surprised when they have an opportunity to see and taste how great these foods can be.

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21
3/20/2015 - 3/21/2015
22796

Sewing & Quilting Expo

14th annual Sewing & Quilting Expo, Friday & Saturday, March 20 & 21, Oshkosh Riverside Campus

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25
26
27
3/23/2015 - 3/27/2015
28
3/28/2015 8:00 AM - 12:00 PM
6021

Garden Talk

Learn gardening tips from the experts! Saturday, March 28

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Culinary & Hospitality

Cultural Cuisine 2015

Cultural Cuisine 2015

4-7 p.m. | Appleton Campus

Event date: 2/22/2015

Feb 4, 2015

Sunday, February 22, 2015
4-7 p.m.
Fox Valley Technical College
1825 N. Bluemound Drive, Appleton (use Entrance 10)

  • Stroll through endless cultural hors d'oeuvre buffets, featuring seasonal holiday food
  • Refresh your palate with spirits & refreshments (non-alcoholic beverages included; beer & wine available for purchase)
  • Silent auction in the Jones Dairy Farm Culinary Theatre

Tickets are $40.00 per person ($55 at the door) | BUY TICKETS >> 

Presented by FVTC's Culinary Arts and Hotel & Restaurant Management Students & Staff
In conjunction with the Wisconsin Restaurant Association-Big Four Chapter, the Fox Valley Culinary Association and the Fox Cities Lodging & Hospitality Association

Menu Sampler:

Team Mardi Gras: “Who Dat” Cajun catfish cakes, blackened chicken egg rolls, Crawfish Newburg
Team St. Patrick’s Day: Guinness pot roast, fish and chips, gnocchi with bacon and leeks
Team New Year’s: Pistachio-crusted cod cakes with orange-lobster butter, beef Wellington lollipops with liver paté and truffles, lemon parsley gougeres with crab and shrimp salad
Team Oktoberfest: Curry wurst, walking “Bratcho” and tiger paw apple strudel
Team St. Valentine’s Day: Yukon gold blini, spicy hot chocolate, chocolate bouchon

View article in The Post-Crescent >>