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DTSTART:20261101T020000
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DTSTART:20270314T020000
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UID:calendar.27761.field_date_2.0@www.myccp.online
DTSTAMP:20261115T223311Z
CREATED:20261112T193339Z
DESCRIPTION:Reserve your spot at Bistro 17 hosted by the Culinary Arts and 
 Tourism & Hospitality Management students.\nTheme: International Buffet\nC
 ome enjoy the food and experience the hospitality.\nWednesday\, November 1
 8\, 2026\nCost: $12.00 - Pay with Lion Card Only\nRoom: P2-03 (Sandra Klei
 n Cube)\nMenu:\n \n\n\nPakora & Chutneys – Crispy onion fritters served wi
 th tamarind\, cilantro\, and onion chutneys.\nLamb Tikka Masala – Tender p
 ieces of lamb simmered in a creamy\, spiced tomato sauce.\nChana Saag – Ch
 ickpeas simmered in a seasoned spinach gravy.\nNaan – Soft\, freshly baked
  Indian flatbread.\nGulab Jamun – Soft\, golden dough balls soaked in a fr
 agrant spiced syrup.\nCarrot Halwa – Sweet carrot pudding enriched with al
 monds and raisins.\n\n\nSzechuan Cucumber Salad – Crisp cucumber tossed in
  a tangy\, spicy Szechuan dressing.\nMapo Tofu – Silken tofu in a savory\,
  spicy ground pork sauce.\nMongolian Beef – Tender strips of flank steak s
 tir-fried in a savory\, slightly sweet sauce.\nRice – Fluffy\, tender grai
 ns of steamed rice\, served warm.\n\n\nZaalouk – Moroccan eggplant and tom
 ato salad seasoned with aromatic spices.\nOkra Stew – Tender okra simmered
  in a savory\, seasoned tomato-based sauce.\nChicken Apricot Tagine – Brai
 sed chicken with sweet apricots and warm North African spices.\nCouscous –
  Light\, fluffy steamed semolina grains.\nBasbousa – Moist semolina cake i
 nfused with orange-scented syrup.\n\n\nHosted by: Culinary Arts and Touris
 m & Hospitality Management\n\n\nAdditional Information can be found at: ht
 tps://prideportal.ccp.edu/event/12976177
DTSTART;TZID=America/New_York:20261118T113000
DTEND;TZID=America/New_York:20261118T124500
LAST-MODIFIED:20261113T203127Z
SUMMARY:Bistro 17 Luncheon
URL;TYPE=URI:https://www.myccp.online/student-life-center/events/2026/11/18
 /bistro-17-luncheon
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