May may 21 May may 21 Spring Commencement Ceremony - Green Bay, Marinette and Sturgeon Bay Campuses Virtual
From the NWTC Kitchen: Boursin Stuffed Puff Pastry Relevance: Boursin Stuffed Puff Pastry Submitted by Chef David Crawford, NWTC Culinary Specialist Instructor 1 jar onion jam 4 Pieces bacon, cut into 1 inch pieces 1-9x9 sheet of puff pastry 5oz wheel Garlic and Fine Herbs Boursin cheese 1 egg, beaten (for washing pas... Friday March 29, 2019 View Details
From the NWTC Kitchen: Cream of Reuben Soup with Rye Croutons Relevance: Cream of Reuben Soup Serves: 8 large servings If you love Reubens, you are sure to love this rich and creamy rendition of this popular sandwich in a soup! Ingredients 5 cups chicken stock 1 pound cooked corned beef, chopped and trimmed of fat 8 o... Friday March 29, 2019 View Details
From the NWTC Kitchen: Copycat Shamrock Shake Relevance: Copycat Shamrock Shake INGREDIENTS 3 large scoops vanilla ice cream (about 1/4 c. each) 1/4 c. heavy cream 1/2 tsp. mint extract 6 drops green food coloring Whipped cream, for topping Maraschino cherry, for topping (optional) DIRECTIONS In a blender... Friday March 29, 2019 View Details
Career Spotlight: Converting Specialist Relevance: Robert Bauldry believes hands-on experience cannot be replicated in a text book. The NWTC Automation Engineering Technology alumnus shares how his hands-on education led to a career in the engineering field. Read more about Robert and his NWTC story. Monday March 4, 2019 View Details