Post on 20-Jun-2020
WEDNESDAY THEME BUFFETS
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Dates Themes Dates Themes May 15 Smorgasbord July 10 Texas BBQ
May 22 Mexican Fiesta July 17 50s/60s Theme
May 29 Americana
July 24 African
June 5 South of the Border July 31 Soul food
June 12 Brunch For Lunch August 7 Polish
June 19 American Picnic August 14 Tex Mex Fiesta
June 26 Grandmas Home Cooking August 21 Jamaican
July 3 No Buffet in recognition of 4th
of July August 28 Luau Buffet
The FRIDAY NIGHT OUT Dinner Series resumes Friday, September 6, 2013.
FOR INFORMATION ON UPCOMING EVENTS
and to be placed on the fax or email listing . . .
Email Susan Stockwell sstockwe@jjc.edu
Smorgasbord Buffet
Wednesday, May 15, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
French Onion Soup
Carving Station: Sliced Roast Beef with mushrooms and bacon
Roasted Pork Loin with sauerkraut
Chicken Cordon Blue
Battered Cod with tartar sauce
Honey Glazed Carrots
Harvard Style Beets
Parsley Boiled Red Skin Potatoes
Wild Rice with dried cranberries
Tossed Salad with Ranch, Italian and Raspberry Dressings
Fruit Salad, Garden Pasta Salad, Tomato Onion Salad
Assorted Rolls with whipped butter
An Array of Assorted Desserts
Mexican Fiesta Buffet
Wednesday May 22, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Chicken Avocado Soup
Chicken Enchiladas Suiza
Beef Tamales
Action Station: Pork Carnitas
Citrus Lime Grilled Tilapia
Fire Roasted Corn with cilantro butter
Nopales en Chipotle Adobado
Soft Shell Tortillas
Arroz Rojo Zesty Rice with red chile sauce
Refried Beans
Mixed Field Greens with ranchero ranch and cilantro dressings
Pico De Gallo Fruit Salad
Zesty Green Chile an Tomato Salad
Assorted Breads with whipped butter
An Array of Assorted Desserts
Americana Buffet
Wednesday, May 29, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Corn Chowder Soup
Chicken and Dill Dumplings
Herb Crusted Salmon with lobster tarragon sauce
Yankee Pot Roast with all the fixings
Carving Station: Smoked Pork Loin with a chipotle BBQ glaze
Mashed Horseradish Potatoes
Honey Pecan Sautéed Green Beans
Creamy Southern Style Corn and Vegetable Succotash
Boston Baked Beans
Greens with buttermilk ranch and sweet onion vinaigrette
Picnic Potato Salad and Sweet Vinegar Cucumber and Tomato Salad
Penne Pasta and Grilled Vegetable Salad
Assorted Breads with whipped butter
Action Station: Ice Cream Station with all of the toppings
An Array of Apple Pies, Cherry Pie and Blueberry Pies
South of the Border Buffet 11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Black Bean Soup with sour cream and diced onions
Baja Chicken Fajitas
Grilled Chipotle Pork Tenderloin
Cheese Enchiladas
Carving Station: Grilled Skirt Steak
Refried Beans with cheddar cheese
Yucatan Rice
South of the Border Vegetable Hash
Grilled Salmon with citrus salsa verde
Avocado and Tomato Salad
Corn Salad with black beans
Tortilla Chips with salsa and guacamole
Mixed Greens with honey jalapeno dressing
Assorted Rolls with whipped butter
An Array of Assorted Desserts
Brunch For Lunch Wednesday, June 12, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Potato Soup with chives
Action Station: Omelet Station (made to order)
O’Brien Potatoes
Homemade Pancakes with strawberry compote
Maple Sausage Links
Crisp Bacon
Champagne Chicken Breast
Herb Roasted Vegetables
Poached Salmon with dill cream sauce
Beef Stroganoff with noodles
Fruit Tray with dipping sauce
Mixed Greens with poppy seed dressing and raspberry vinaigrette
Broccoli Salad with raisins and bacon
Pasta Salad with feta cheese and roasted vegetables
Assorted Rolls with whipped butter and Toast with whipped butter and jellies
An Array of Assorted Desserts
American Picnic Buffet
Wednesday, June 19, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Split Pea Soup
Tomato Crostini
Beer Battered Fried Chicken
Beer Battered Fried Cod with tartar sauce
Jumbo Grilled Hot Dogs with all of the fixings
Cheese Burgers with all the fixings
Steak Fries
Corn on the Cob with melted butter
Tossed Greens with assorted dressings
Creamy Cole Slaw, Potato Salad, Macaroni Salad
Fruit Salad
Corn Bread and Assorted Rolls with flavored butters
Action Station: Ice Cream Station with assorted toppings
American Apple and Cherry Pies
GRANDMA’S HOME COOKING
Wednesday, June 26, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Cheesy Cream of Cauliflower Soup
Carving Station: Apple Glazed Pork Loin
Seafood Newburg with Shrimp, Scallops and Cod baked in a creamy lobster sauce
Beef Stew with vegetables
Chicken and Dumplings
Candied Sweet Potatoes
Whipped Potatoes with gravy
Green Bean Casserole and Stewed Okra and Tomatoes
Ambrosia Salad, Waldorf Salad and Grandma’s Garden Salad with assorted dressings
Macaroni Salad with peas and tuna
Assorted Rolls with whipped butter
An Array of Assorted Desserts
TEXAS BBQ Wednesday, July 10, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Texas Chili with a side of sour cream and onions
CARVING STATION – Texas BBQ Beef Brisket
BBQ Chicken and BBQ Ribs
Habanero and Lime Grilled Salmon
Red Skin Mashed Potatoes
Grilled Corn on the Cob
Smokey Hot Texas Pinto Beans
Grilled Vegetables
Mixed Green Salad with assorted dressings
Mustard Potato Salad
Texas Blue Cheese Cole Slaw
Texas Grilled Garlic Toast and assorted Rolls with butter
An Array of Delectable Desserts
The 50/60’s Diner Buffet
Wednesday, July 17, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Jailhouse Rock Chili and Beans served with cornbread
Buddy Holly Bacon Cheeseburger
Peggy Sues Grandmother’s Homemade Meatloaf
CARVING STATION: Chubby Checker Sliced Roast Beef with mini rolls
Frankie Avalon Chicken Fried Steak with a side of country gravy
Hula Hoop – Onion Rings
Deep Fried Dill Pickles
Mashed Potatoes and Curly Fries
Mixed Green Salad with assorted dressings
Cottage Cheese, Creamy Cole Slaw, Pickled Beets
Assorted Rolls with whipped butter
Root Beer Floats, Ice Cream Sundaes with hot fudge, strawberries, cherries and whipped cream
Chuck Berry’s – Blueberry Pies
African Buffet
Wednesday, July 24, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Curried Coconut Soup with Chickpeas
Moroccan Spicy Shrimp
Senegalese Lemon Chicken
South African Beef Curry
Grilled Tilapia
Baked Sweet Potatoes with West African Style Peanut Sauce
Vegetable Couscous with white beans
Okra and Tomatoes
Yellow Coconut Rice
Tropical Fruit Salad
Spiced Broccoli and Cauliflower Salad
Moroccan Carrot Salad
Tossed Green Salad with Ranch, Italian and Raspberry dressings
Assorted Rolls with whipped butter
Action Station: Caramelized Bananas made to order
An Array of Delectable Desserts
SOUL FOOD BUFFET Wednesday, July 31, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Spicy Chicken and Sausage Soup
Southern Fried Chicken
OLD CHARLESTON STYLE Shrimp and Grits
Mustard Fried Catfish with tartar sauce
ACTION STATION: Smoked BBQ Pork Loin
Black Eyed Peas
Corn on the Cob with melted butter
Braised Greens with smoked ham hocks
Mashed Potatoes with gravy and Homemade Stuffing
Smoked Cheddar Macaroni and Cheese
Mixed Field Greens with Bacon Thyme Vinaigrette, Ranch and Creamy Mustard Dressing
Sweet and Sour Slaw and Seven Layer Salad
Assorted Rolls with whipped butter
Biscuits with a side of southern style gravy
An Array of Delectable Desserts
Polish Buffet Wednesday, August 07, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Mushroom Barley Soup
Carving Station: Garlic Roasted Pork Loin
Stuffed Cabbage Rolls
Potato Pierogi
Bigos (Hunters Stew)
Breaded Chicken Cutlets with mushroom gravy
Sauerkraut with smoked Kielbasa
Noodles Romanoff
Mixed Root Vegetables
Poached Salmon with creamy dill sauce
Tossed Salad with an assortment of dressings
Pickled Beet Salad and Cucumber Onion with sour cream
Deviled Eggs
Assorted Breads with butter
An Incredible Array of Desserts
Tex Mex Fiesta
Wednesday, August 14, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
Featuring
Tortilla Soup
Action Station: Marinated Skirt Steak with spiced lime and cilantro
Chicken Fajitas with grilled onions and sautéed peppers
Beef Tacos with Soft and Hard Shells
Pork Carnitas
Chorizo and Bean Dip
Spanish Rice
Fresh Corn Chips with a variety of homemade salsas and guacamole dip
Jicama Salad
Seven Layer Bean Dip
Napalito with tomatoes and onions
Shredded Tex Mex Salad with Creamy Lime Dressing
Black Bean Salad
Assorted Breads with butter
An Array of Delicious Desserts
Jamaican Buffet Wednesday, August 21, 2013
11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING Jamaican Pepper Pot Soup
Coconut Battered Tilapia
Jerk Chicken
Caribbean Jerk Pork Chops
Baked Cheese Grits
Jamaican Rice and Beans
Fried Pumpkin Fritters
Jamaican Corn and Okra
Carving Station: Ginger Rum Glazed Ham
Mixed Greens with Mango Chutney Salad Dressing
Gingered Pineapple Salsa with toasted coconut
Jamaican Cole Slaw and Jamaican Potato Salad
Assorted Rolls with whipped butter
An Array of Delectable Sweets Table
Banana Cream Pie and Rum Cake
HAWAIIAN LUAU MENU
August 28, 2013 11:00 a.m. – 1:30 p.m. $10.75 per person
Support JJC’s Culinary Arts Students
The Wednesday Buffet is open to the public each week
(Reservations are recommended to guarantee a table)
FEATURING
Corn and Scallop Chowder Soup
Carving Station: Kalua Pork
Hawaiian Spareribs
Chicken Adobo
Macadamia Mahi Mahi
Aloha Sweet Potatoes
Kilauea Purple Passion Rice
Hawaiian Baked Beans
Hawaiian Crab Salad
Maui Pasta Salad
Tropical Salad with pineapple vinaigrette
Hawaiian Slaw
Tossed Salad with Ranch, Italian, Honey Mustard and Champagne Dressings
Assorted Breads and Rolls with whipped butter
An Array of Delectable Desserts