Last night a group of bloggers {including myself} got a very cool treat. We were served a 4 course dinner at the Culinary School at Walters State Community College in Sevierville, Tennessee. I love these culinary tours because I always get to try something that I have never tried before and that I might not have otherwise gotten to try. What was really great about this one, though, is that it was in the college and made my college students. I love a nice restaurant, but there is just something really special about fostering our children’s talents with programs like these, you know?

Why You Should Attend The Culinary School At Walters State Community College

As many of you know, my daughter is in an Early College in North Carolina. She will graduate in the spring with both a high school diploma and an Associates Degree. This was both free for us and close to home, so she got to live at home the entire time. This allowed us to save money on the degree and housing. I am always shocked by the few amount of kids who take this opportunity. Children in Tennessee are given a similar opportunity to attend this culinary school. People, culinary school is expensive, so if you have kids in this area who are interested in being chefs or pursuing other areas in hospitality, definitely consider this school.

Dinner At The Culinary School At Walters State Community College

Folks, let me tell you about this menu. The first thing we tried was Duck Confit and Goat Cheese Salad. I had never tried duck before last night. I have to tell you though, it was really good. For those of you who have not tried it, it was crisp and no, it did not taste like chicken. 😉 I encourage people to always try something you have never tried before. What I liked best about this course was the fruit. It was nice and crisp. 🙂

The next course was Bacon Wrapped Wild Salmon with Smoked Tomato Butter over Parsnip Puree. I have tried salmon on many occasions but I think this might have been the best. It was so light and flaky. One of the bloggers I was dining with {from Kelly’s Thoughts On Things} had not tried salmon and she really enjoyed it. 🙂

I am not sure that I have eaten parsnips before, but the puree was mild and went well with the salmon. The highlight of this course for me was the Tomato Butter. Sometimes when people order something new to them, they skip on the accompaniments and focus on the main dish. Don’t do that! Always at least try a little taste of everything on the plate.

The entree was Frenched Supreme of Chicken Breast with a Creamy Pesto Sauce. It was served with Stuffed Tomato Provencale and Crispy Garlic Vermicelli Nests. Ah, the vermicelli. I immediately thought of Amber while eating this. The texture made the dish even more interesting. When we cruised in December, Amber kept ordering a fettucini that was in a pasta bowl and I wondered if this was similar. I am thinking she would have loved this. I think the crispy vermicelli and the tomato butter were my favorite things. 🙂

And, finally, we had Julianna Cake, served with Praline and Vanilla Creams and Chocolate Triangles for dessert. The hearts! How cute is this? I had mine with coffee, Who’s shocked? 😛

Thanks so much to the students at the Culinary School at Walters State Community College and Chef Joe Cairn for a lovely evening!

Have You Ever Been To A Tasting Event At A Culinary School?