Please note: The student labs in the Culinary Exchange will be closed next week, February 20 – 23, 2018. The Culinary Exchange will be closed on Monday, February 19. Tuesday through Friday, it will be open from 7:30am to 7:30pm, with hot food service from 4pm to 7pm, and grab’n’go service before 4pm.

The Short Order Lab (Restaurant Cooking) will be providing both breakfast and lunch service today (Monday), but will be closed Tuesday, Wednesday and Thursday of this week. Limited breakfast service will be provided on Friday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service on Monday, through Thursday. All items on this week’s menu will be served buffet-style on Friday from 11:30am to 1:15pm for $12.95 per person. The menu is available here.

The Garde Manger Lab will produce the following this week:

Tuesday:

• Assorted Tea Sandwiches with Four-Bean Salad

Wednesday:

• Assorted Tea Sandwiches with Apple Slaw
• Chef’s Salad

Friday:

• Muffuletta with Zesty Quinoa Salad
• Chicken Confit Sandwich with Roasted Potato Salad
• Fresh Fruit with Raspberry Yogurt

Items available from the Baking Labs are as follows:

• Apple Pie
• Cherry Pie
• Wild Blueberry Pie
• Turnovers
• Palmiers
• Cream Horns
• Coconut/Banana Cream Pies
• Lemon Curd Tarts
• Lemon Meringue Pie
• Key Lime Pie
• Quiche
• Fresh Fruit Tarts

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

Due to the Hospitality Insider Exchange being hosted at Paterson GlobalFoods Institute on Wednesday, February 7, there will be grab’n’go lunch service only and very limited seating. Breakfast service will be available as usual on this day from 7:30am to 10:30am.

The Short Order Lab (Restaurant Cooking) will be providing breakfast service Monday through Friday and lunch service Tuesday, Thursday and Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service on Monday, Tuesday, Thursday and Friday. The menu is available here.

The Garde Manger Lab will produce the following this week:

• Spinach and Butter Lettuce Salad
• Caesar Salad
• Asian Chicken Salad
• Nicoise Salad with Poached Salmon
• Greek Salad with Poached Prawns
• Cobb Salad with Chicken
• Clubhouse Wrap
• Roast Beef Wrap with Spicy Tomato Chutney
• Grilled Salmon Wrap with Potato Salad
• Buffalo Chicken Wrap with Apple Slaw

Items available from the Baking Labs are as follows:

• Cheddar and Green Onion Biscuits
• Banana Bread
• Bran Muffins
• Biscuits
• Sour Cream Crumb Cake
• Lemon Loaf
• Assorted Cookies
• Chocolate Brownies
• Nanaimo Bars
• Date Squares
• Pecan Bars
• Buttertart Bars

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Short Order Lab (Restaurant Cooking) is back to its usual schedule this week, with breakfast service Monday through Friday and lunch service Tuesday through Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab resumes service this week with lunch service on Thursday and Friday. The menu is available here.

The Garde Manger Lab will resume production this week with fruit and yogurt trays.

Items available from the Baking Labs are as follows:

• White Bread
• White Rolls
• Fregassa
• Roman Flatbread
• Bagels
• Pretzels
• Baguette
• Whole Wheat Bread
• Hamburger Buns
• Blueberry Crumble Muffins
• French Pastries
• Assorted Petit Fours
• Entremets

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Short Order Lab (Restaurant Cooking) is back to its usual schedule this week, with breakfast service Monday through Friday and lunch service Tuesday through Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Meatcutting Lab will be providing various cuts of Manitoba beef for sale throughout the week, with a larger selection available from 11am to 1pm on Friday, January 26.

The Global Cuisine Lab will resume service the week of January 29.

The Garde Manger Lab will resume production the week of January 29.

Items available from the Baking Labs are as follows:

• Cream Puffs
• Gougeres
• Brioche Buns
• Babka
• Eclairs
• Paris Brest
• Assorted Chocolate Bonbons
• Orange Frangipane Tarts
• Earl Grey Eclairs
• Assorted French pastries
• Mille Feuille
• Caramelized Hazelnut Tart with Milk Chocolate Chantilly
• Coffee Religieuse
• Assorted Petit Fours

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

With the Meatcutting class in session again, there will be various cuts of meat available for purchase on Thursday, January 18, beginning at 11am, while supplies last.

There will be limited quantities of the following:

Manitoba Lamb

• Boneless legs
• Chops
• Ground meat
• Stewing meat

Ground Veal

Frozen Ground Pork

Frozen Stuffed Turkey Breasts 

Fresh Salmon

Next week, we will be offering various cuts of fresh Manitoba beef. Stay tuned for more details.

The Short Order Lab (Restaurant Cooking) is back to its usual schedule this week, with breakfast service Monday through Friday and lunch service Tuesday through Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will resume service the week of January 29.

The Garde Manger Lab will resume production the week of January 29.

Items available from the Baking Labs are as follows:

• Saskatoon Clafoutis Tarts
• Cheese Straws
• Tarte Tatin
• Mille Feuille
• Chocolate Tart
• Apple Turnovers
• Grape Frangipane Tarts
• Pithiviers
• Lemon Tarts

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Short Order Lab (Restaurant Cooking) is back to its usual schedule this week, with breakfast service Monday through Friday and lunch service Tuesday through Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will resume service the week of January 29.

The Garde Manger Lab will resume production the week of January 29.

Items available from the Baking Labs are as follows:

• Banana Cream Pie
• Chocolate Chiffon Pie
• Lemon Meringue Pie
• Coconut Cream Pie
• Key Lime Pie
• Opera Cake
• Palmiers (Sugared puff pastry )
• Angel Food Cake
• Assorted Chocolate Truffles

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Short Order Lab (Restaurant Cooking) will be providing breakfast and lunch service on Friday only this week. Full service will commence next week, with breakfast service Monday through Friday and lunch service Tuesday through Friday.  The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will resume service the week of January 29.

The Garde Manger Lab will resume production the week of January 29.

A limited amount of baking from the Professional Baking Lab will be available later this week. The Patisserie Lab will resume production the week of January 29.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Culinary Exchange is closed for the Holidays. It will re-open on January 2, and the Short Order Lab will be providing full service on Thursday, January 4.

Thank you for your enthusiastic support over the past year, and we look forward to seeing you again in the New Year.

The Restaurant Cooking Lab (Short Order) will be providing breakfast service Monday through Thursday this week, and lunch service Tuesday through Thursday.  The Breakfast menu can be found here. The Lunch menu is available here. The last day of service will be December 14.

The Global Cuisine Lab is open for service on Tuesday through Friday, from 11:30am through 1:15pm. The last day of service will be December 14.

The Garde Manger Lab is in testing this week.

The Holiday Bake Sale will be held on Thursday, December 14 from 10am – 1pm in the Culinary Exchange. Items available will include, but not be limited to, the following:

• Large and Small Dainty platters
• Assorted Holiday Cookies
• Gingerbread People
• Decorated Sugar Cookies
• Pecan Bars
• Nanaimo Bars
• Butter Tart Bars
• Cherry Cheesecake Brownies
• Walnut Brownies
• Lemon Bars
• Holiday Fruit Cake (Large and Small)

Gingerbread Houses will be on display in the Culinary Exchange on December 13, and available for purchase on December 14 for $25 each.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.