CFBC Hospitality Studies and Culinary Annual Themed Lunches

20/10/2015

An invitation is extended to all persons who would like to see what the hospitality and culinary students at the CFBC has in store you. Come dine with us as we present our themed lunch " Mexican Fiesta". Friday 23rd October, 12pm-2 pm. Make reservations now and donations are accepted. Take away service is also available. Please support!

07/01/2013

Happy New Year From The Hospitality and Culinary Arts Section Of Clarence Fitzroy Bryant College.............Caribbean Food Fair Coming Soon

12/11/2012

This Friday is our Happy Hour

10/10/2012

OCTOBER 19TH!! We are also having a SPECIAL for the COLLEGE STUDENTS ONLY!!! and this special is ONLY!! offered on the 19th!! $25 for a 3 course meal and wonderful service for cfbc students ONLY!

27/09/2012

07/09/2012

Lunches start at the end of this month!!! They will soon be revealed !!!

04/09/2012

This is the official fan page for the Clarence Fitzroy Bryant College Hospitality and Culinary Caribbean Themed Lunches

14/03/2012

Poster

08/03/2012

New! Soup Station Where you Have all your local and regional soups

08/03/2012

NEW! International Corner/ Pasta Station

08/03/2012

Beverages: Tamarind, Golden Apple, Passion Fruit, Sour Orange, Ginger Beer, Lemonade, Guava and Mauby

08/03/2012

Now We Have the Sweet Station: Coconut Tart, Guava Tart, Rock Cake, Sweet Potato Pudding, Coconut Bread, Tamarind Balls, Sugar Cake, Conkie, Pineapple Tarts, Fudge, Gosberry Jam, Guava Cheese, Guava Jelly/ Jam, Chocolate Cake

08/03/2012

Jamaica: Jerk Chicken, Jerk Pork, Festival, Ackee and Saltfish with green Banana with Dumpling, Escovitch Fish, Spice Bun and Cheese

08/03/2012

St. Kitts and Nevis: Season Bread Fruit, Coconut Dumpling, Spicy Plantain, Saltfish

08/03/2012

Trinidad and Guyana: Roti ( Vegetable and Chicken); Curry Goat w/ white rice, pelau, cook up, stew chicken with rice and peas, coconut bake with calalloo

08/03/2012

Menu for Caribbean Food Fair is as follows
Barbados and Leeward Islands: Fried fish, Coucou, Fungi and Steam Fish, Pigeon Peas and Rice

23/02/2012

Caribbean Food Fair is on the 23rd of March. This year we are offering something different.

08/02/2012

Coming up in March is our Caribbean Food Fair

23/11/2011

Poster for Bar Operations "40/40" Tropical Fiesta"

23/11/2011

Sorry, We have one last themed lunch entitled "Art and Design", Menu will be in a subsequent status

21/11/2011

Next friday we are having our 40/40 Tropical Fiesta in celebration of carnival. From 12-6p.m. at the Nathaniel- John School of Hospitality and Culinary Arts. Cocktails as low as $10.00. Food will be there also and wide range of cocktails

13/11/2011

Its the last chance to dine at the CFBC Cafe. The Hospitality and Culinary Arts Division of the C.FBC ends its weekly theme luncheon, on Friday 18th November under the theme "A CULINARY JOURNEY INTO GREECE " at the Nathaniel John School of Hospitality and Culinary Arts, Burdon Street, Basseterre at the cost of $40.00. Time for this event is 12p.m to 2p.m. Come on out and entice your taste buds as we take into a journey of Greece that you'll never forget.


MENU
Appetizer
Horiatiki Salata
(Fresh garden salad of lettuce, tomatoes, black olives and feta cheese)
with a Dill Vinaigrette and a Eliopsoma (olive bread)

Entrée
Traditional Patitsio
(A pasta meat, cheese and bechamel sauce casserole)
Roasted green beans, red bell pepers and romano cheese

OR

Psari Plaki (Greek-style Baked fish with herbs)
Roasted herb potatoes and grilled tomato kebabs.

Dessert
Greek Chocolate Mousse Tartlet

Beverage
Vitgin Mojito
(mint, basil, sour orange juice and sprite)

13/11/2011

A Culinary Journey to Greek :) Our Final Lunch

12/11/2011

Now our last lunch Greek

09/11/2011

The Hospitality and Culinary Arts Division of the CFBC continues its weekly theme luncheon, on Friday 11th November under the theme "NEW ORLEANS MARDI GRAS " at the Nathaniel John School of Hospitality and Culinary Arts, Burdon Street, Basseterre at the cost of $40.00. Time for this event is 12p.m to 2p.m. Come on out and entice your taste buds with flavours of the New Orleans.
Appetizer
Chicken Gumbo
(A spicy chicken soup thickened typically with okra)

Entree
Bangamary En Papitolle
(Fish wrap in parchment paper with vegetables)
or

Creole Chicken
Red Bean and Rice
Ratatouille
(egg plants, zucchini, onion
celery, bell peppers)

Dessert
Banana Crepes

Drink
Peach Lemonade

29/10/2011

This coming Wednesday the 2nd year Hospitality will be having their Cocktail Presentation inviting one and all to come out and support us

29/10/2011

Next Lunch Morocco Festival :)

26/10/2011

Menu
Appetizer
Brazilian salad w/ honey mustard dressing
(Lettuce, Sliced almonds, Garbanzo beans and Cheesy bread)

Entrée

Braised Pork Chops
Or
Pescado Mirando
(Fish in coconut cream)
Black Beans and rice
Sautéed greens

Dessert

Trio of Brazilian Desserts w/ Coffee Drink
(Brigaderio- truffle like dessert, cocadas-coconut dessert and coffee cookie)

Beverage
Citrus Collins
( Refreshing blend of orange juice, lemon juice and simple syrup)

26/10/2011

The Hospitality and Culinary Arts Division of the C.FBC continues its weekly theme luncheon, on Friday 28th October under the theme "Carnival in Brazil " at the Nathaniel John School of Hospitality and Culinary Arts, Burdon Street, Basseterre at the cost of $40.00. Time for this event is 12p.m to 2p.m. Come on out and entice your taste buds with flavours of the Brazil.

22/10/2011

As usual I will like to thank those who came out and supported us for Slice of Spain. Dont forget the theme next week is Brazil

20/10/2011

MENU
APPETIZER
Croquettes w/ Spicy Tomato Dip
(a deep fried mixture of flour, eggs and ham)
MAIN COURSE
Garlic lemon chicken
Pan Fried fishw/ cilantro cream sauce
Spanish Rice
Braised Cabbage
DESSERT
Crema Catlana
(creamy custard top with brittle sugar)
DRINK
Virgin Sangria
( a light juice cocktail consisting of orange, strawberries and kiwi)