Carême’s Dinners

Culinary students will prepare and present a meal of exceptional quality under the guidance of Chef Joshua Romano and Educator Paula Carlson.

Dinner Menu

Garbanzo-Cannellini Hummus with Roasted Vegetables

Caponata Toast
Lightly Dressed Greens, Sweet & Sour Eggplant Caponata, Grilled Bread

Pasta with Citrus & Walnut Pesto
Lemon Zest, Chili Oil

Berries & “Cream”
Balsamic Macerated Berries, Coconut Whipped Cream

Coffee, Tea, Decaffeinated Coffee or Tea, Iced Tea, or Lemonade

Dinner Music
Classic and Contemporary
Norm Spurgeon 3/11 & 12, Reid Alberger 3/13

Kitchen Tour: 5:45 pm (optional)

Come early to browse and buy Books.

March 11th is sold out. Please call 856.694.2887 with questions or to be placed on a waiting list.

Note: Attendees agree to allow their photographs taken for AVS promotional purposes unless AVS is notified otherwise by the individual prior to the event.