Tuesday, September 11, 2018

CACC Culinary Arts Product List - Updated - 9-11-18

Click here for directions to CACC Culinary Kitchen
School/Kitchen is closed on
Memorial Day 9/3/18
Teacher Meetings 9/24/18, 11/5/18 & 11/16/18
Early Release 10/16/18
Election Day 11/6/18
Thanksgiving Break 11/21-11/23/18
Holiday Break 12/21/17-1/2/19
Martin Luther King Jr. Day 1/21/18
Teacher Meetings 2/4/19, 2/15/19

Global Village 2/22/19
Presidents Day 2/18/19
Spring Break 3/25-3/29/19
State Contest 4/4-4/5/19
Early Release 4/10/19
Last day of school 5/21/19 - e-mail for availability over summer

All products vacuum sealed and frozen unless otherwise stated
Available in CACC Culinary Kitchen school days 8:30 am to 3:30 pm
Extended hours on special sales days

GF=Gluten Free          DF=Dairy Free          V with/Egg=Vegetarian Item with Egg          V with/Dairy=Vegetarian Item with Dairy          VE=Vegan Item

New Items

Sausage/Meats: (All made with local meat)
Cajun Boudin Blanc                             $6.50/lb GF DF
Mexican Chorizo                                  $6.50/lb GF
Bratwurst                                              $6.50/lb GF DF
Italian Sausage                                     $6.50/lb GF
Andouille                                             $6.50/lb GF
Tasso Ham                                           $6.50/lb GF DF

Meats:  (All local meat)
Pulled Pork (lightly sauced)                $7.00/lb (bulk bag pack) GF DF
Pancetta                                                $15.00/lb bulk GF DF
(cooked pick up available - call for more info)
Guanciale                                          $15.00/lb bulk GF DF

Mardi Gras Items
Chicken and Andouille Gumbo           $8.00/ Qt (container)
Shrimp Etouffée                                         $10.00/Qt (container) DF
Seafood and Andouille Gumbo                 $10.00/ Qt (container)
Maque Choux                                             $8.00/Qt (container) GF V with/Dairy
Red Beans and Rice with Andouille          $6.00/ Qt (container) GF
Eggplant and Zucchini Etouffée          $6.00/Qt (container) DF VE
Bread Pudding with Vanilla Sauce      $6.00/Qt (container) V with/Dairy/Egg

Tomato Bisque                                  $3.00/pt(container) V with/Dairy
Bolognese Sauce                                $3.50/pt(container)
Fire Roasted Red Pepper Sauce          $2.00/cup (container) GF DF VE 
Green Pork Chili                                $4.00p/pt(container) DF
Hungarian Mushroom Soup               $3.50p/pt(container)
Brown Gravy                                       $5.00/Qt (container)
Fire or Fury Hot Sauce                       $6.00/btl or $10/pair V GF DF
Cream of Mushroom                          $6.00/Qt (container) V with/Dairy
3C's (Carrot, Coconut, Curry)              $3.50/pt (container) GF DF VE
Corn Chowder                                   $3.50/pt (container)
Chimichurri Sauce                               $2.00/cup (container) GF DF VE 
(Argentinean herb sauce, great for meats and fish)
White Chicken Stock                           $3.50/Qt(container) GF DF
Brown Chicken Stock                          $3.50/Qt(container) GF DF
Bone Broth (chicken)                       $4.00/Qt (container) GF DF
White Vegetable Stock                       $4.00/Qt(container) GF DF
Brown Vegetable Stock                      $4.00/Qt(container) GF DF
Ramen Broth                                        $5.00/Qt (container) GF DF
Seafood Stock (Lobster and Fish)       $7.00/Qt (container) GF DF
Veal Demi-Glace                                         $25.00/lb (reduction, no roux) GF DF
Chicken Demi-Glace                            $10.00/lb (reduction, no roux) GF DF

Hungry Boy                                                  $2.50/cup(container) GF
(Sausage, Beef, Vegetables and Cheesy Grits – thaw and re-heat) 
Brown Roux                                         $4.00/pt (container - (flour and oil only) 
Rice and Vegetable Stuffing               $3.00/lb GF

Please make checks payable to C.P.S. - Please write CACC Culinary in memo section – Credit Cards Also Accepted
www.CACCculinary.com for more info