Careme's Features Dinner Special Until Nov. 27; Avalon Restaurateur to Prepare Meal
November 8, 2012
Careme’s, the student-run, gourmet restaurant at the Academy of Culinary Arts in Mays Landing, is offering a dinner special through Nov. 27.
Chef Steven Cozzi of Cape May Court House, chef-owner of Fuze and Fuze Italian restaurants in Avalon and an ACA adjunct instructor, and ACA’s talented culinary students, will prepare a delectable meal for $16.95 per person (plus tax and gratuity).
The menu will feature some of the following dishes: Parmesan Flan, Crab and Shrimp Soufflé, Roasted Pork Belly with a 5-minute fried Egg, Egg Drop Duck Consommé, Port Poached Pear and Gorgonzola salad, Braised Veal Cheeks with braised Shallot-whipped Yukon Potatoes and Root Vegetables, Fish and Chips, crispy skin Salmon with spiced Pumpkin Risotto, Vegetable Wellington with grilled seasonal Vegetables and Pork Tenderloin Medallions. For dessert: Chocolate Soufflé Tort, Gingerbread Cake and an Apple and dried Fig Cobbler.
Guests will receive a $2 discount for donating a nonperishable food item to Hurricane Sandy relief.
Careme’s is open Monday-Friday, when classes are in session. Dinner service begins at 6:30 p.m. To make a reservation, call (609) 343-4940.
All gratuities are contributed to the Careme’s Scholarship Endowment Program to assist students with their culinary education.
The ACA has been training future chefs and food service professionals for more than 30 years. For more information about the Academy, call 1-800-645‑CHEF, email email@example.com, or visit www.atlantic.edu/aca.