Students at the Center for Culinary Arts at the Melbourne campus covered pickling and Hors d’Oeurves. Students made pickled shrimp, picallili, smoked trout, vegan crab cakes and pastrami cured duck breast. The crab cakes, vegan tartar sauce and picallili were a surprising hit. Meatless Monday rolled into a Meatless Tuesday.
Pictured are the crab cakes and bacon wrapped, black pepper brandy glazed smoked shrimp.