11—3, FALL 2011
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Carême’s, Academy of Culinary Arts Atlantic Cape Community College
5100 Black Horse Pike
Mays Landing NJ 08330www.atlantic.eduCarême’s is beside the on-campus bus stop.
Holiday Dinner: Tuesday December 20 2011Valentines Dinner Buffet: Tuesday February 14 2012Spring Celebration Dinner: Monday March 26 2012
Menus will be posted at
Dinners begin at 6:30 pm. Kitchen & Greenhouse Tour: 5:45 pm.
Supporter $50, Adult: $30, Student/Low Income: $20
Reserve seating 8 days before event with American Vegan Society
Pay by mail, phone, or fax; by cash, check, or credit card. American Vegan Society
PO Box 369, Malaga NJ 08328Phone: 856-694-2887
2 Tbsp. walnut oil or vegetable oil1 onion, diced1 pound butternut squash1
cups vegetable stock (homemade or store bought)3 cups almond milk ½ tsp. nutmeg½ tsp. cinnamon½ tsp. yellow curry powdersalt and pepper to tastePeel squash and cut into mediumdice. Make sure the squash is inuniform pieces so they cook evenly.In a large saucepan, sweat onion,spices and squash in oil for 3-5minutes until onion turns clear.Add the stock and cook untilsquash is tender over a low tomedium heat
10 minutes or so.Pureé in blender; add almond milk to desired consistency, and season.
Butternut Squash Soup
Yield: 4-6 servings
Recipe byChef Jason Hippen from a
Fall Celebration Dinner
,Academy of Culinary Arts,Mays Landing NJ.Photo: