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Students in East Central College’s Culinary Arts program will prepare a four course meal to celebrate Mardi Gras March 4. 


The dinner, which will include authentic Cajun cuisine along with a bit of bayou history, will begin at 6:30 p.m. at the ECC Training Center located on the campus in Union.


Chef Ted Hirschi, coordinator of the ECC culinary program, stated that students have created a menu that starts with a chilled corn maque choux salad.  “Diners will then be treated to a tasting of shrimp etoufee with rice and chicken Andouille jambalaya,” Hirschi noted.  “The main course will feature blackened strip steak, blackened catfish, braised greens and roasted sweet potatoes.”  Bread pudding with an apple Foster caramel sauce and bourbon pecan pie will be prepared for dessert. 


K“The students are excited to offer this dining opportunity to the community and demonstrate the skills they have learned in class,” said Hirschi.


Reservations are required and the cost of the meal is $30 per person.  Seats may be reserved with a credit card by calling 636-584-6739 or paid by check or cash by visiting the cashier’s office located in the lobby of Buescher Hall.  The cashier’s office is open Monday through Thursday from 8 a.m. until 6 p.m. 


The ECC Culinary Arts program is accredited through the American Culinary Federation Education Foundation and is recognized as an Exemplary Program.

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