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Culinary arts students prepare treats for Spring

Free, public invited

HAMPTON ROADS, Va. (March 23, 2009) – On three afternoons this spring, Tidewater Community College culinary arts students will whip up sweet treats for visitors to Barnes & Noble at TCC in MacArthur Center, Norfolk.

 The three 1 p.m. demonstrations of preparing simple dessert delights – all followed by free tastings – are set for March 27, April 3 and April 17.  

  • March 27 – chocolate-dipped strawberries, often called “Tuxedo Strawberries”
  • April 3 – Bananas Foster, a flaming flavorful favorite
  • April 17 – Bananas Foster Popcorn Mix, made from a recipe by renowned chef, author and magazine editor Patrick Evans-Hylton, who will sign his latest book, Popcorn, following the TCC demonstration


TCC’s Culinary Arts program offers a range of education choices including associate degree, certificate and specialty courses. Barnes & Noble at TCC serves as the college’s bookstore, as well as a comprehensive bookstore for the general population – including an array of cookbooks.


Laurie White
Media Relations

Celebrating its 40th year, Tidewater Community College - the largest provider of higher education and Workforce Solutions services in Hampton Roads - enrolls nearly 40,000 students and has the second largest undergraduate student body in Virginia. The 23rd highest producer of associate degrees in the nation, and the 35th largest community college, TCC is among the 20 fastest-growing large two-year institutions in the United States. Founded in 1968 as a part of the Virginia Community College System, the college serves the South Hampton Roads region with campuses in Chesapeake, Norfolk, Portsmouth and Virginia Beach as well as the TCC Jeanne and George Roper Performing Arts Center in Norfolk’s theater district, the Visual Arts Center in Olde Towne Portsmouth and a regional Advanced Technology Center in Virginia Beach. Forty-six percent of the region’s residents attending a college or university in Virginia last fall were enrolled at TCC. For more information, visit