Global Cuisine Lab will be offering a limited menu on Monday, and a full menu on Tuesday, Wednesday and Thursday this week, with an Asian theme.

Restaurant Cooking Lab is not in session at this time. Service will resume on Wednesday, May 4, 2016.

Buffet and Charcuterie Lab is not in session at this time. The next buffet will be on Friday, May 20, 2016. Upcoming themes will be listed when they are available.

Garde Manger Lab will provide the following items to the Culinary Exchange this week:

Tuesday through Thursday

Open-faced sandwiches – $5.50 each

• Tuna Salad with Black Olives and Cucumber Slices
• Beet and Dill Salmon Gravlax with Lemon Caper Cream Cheese
• Roast Beef with Celeriac Slaw, Daikon Sprouts and Horseradish Mayonnaise
• Egg Salad with Chives and Stuffed Queen Olives
• Ham and Smoked Gouda with Dijon
• Curried Chicken Salad with Pineapple and Sunflower Sprouts

Tuesday and Wednesday

• Baba Ghanoush and Hummus with Grilled Bread – $5.50
• Guacamole and Salsa Fresca with Fried Tortilla – $5.50

Thursday and Friday

• Assorted Canapes

The Professional Baking Lab will be hosting a Dessert Buffet on Thursday, April 14 from 11:30am – 1:30pm in the Culinary Exchange to showcase the skills they have acquired this year. Tickets are $9.95 each.

Global Cuisine Lab will be offering a limited menu on Monday, and a full menu on Tuesday, Wednesday and Thursday this week, with an East Indian theme.

Restaurant Cooking Lab is not in session at this time. Service will resume on Wednesday, May 4, 2016.

Buffet and Charcuterie Lab is not in session at this time. The next buffet will be on Friday, May 13, 2016. Upcoming themes will be listed when they are available.

Garde Manger Lab will provide the following items to the Culinary Exchange this week:

Tuesday through Thursday

• Zesty Quinoa salad – $3.50
• Tabbouleh – $3.50
• Roasted Potato Salad – $3.50

Wednesday and Thursday

• Triple Decker Salmon Tea Sandwich- $6.50
• Triple Decker Tuna Tea Sandwich – $6.50
• Triple Decker Egg Tea Sandwich – $6.50

• Ham and Cheese Rolled Sandwich – $6.50
• Salmon Rolled Sandwich – $6.50
• Tuna Rolled Sandwich – $6.50
• Egg Rolled Sandwich – $6.50

Thursday/Friday

• Muffuletta with Pickles – $6.50

The Baking Labs are not producing items for sale this week.

Global Cuisine Lab will be offering a full menu on Tuesday, Wednesday and Thursday this week, with a Spain/Mediterranean theme.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:25am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will host a buffet on Friday, April 1, 2016 with a Southwest Asia theme.

Garde Manger Lab will provide the following items to the Culinary Exchange:

Tuesday through Thursday

• Cobb salad – $6.50
• Chef salad – $6.50
• Asian chicken – $6.50

Tuesday and Wednesday

• Turkey BLT Wrap – $6.50

A limited selection of items will be available from the Baking Labs, due to testing this week.

Global Cuisine Lab will be serving an Italian themed menu this week, with limited menu on Monday and full menu Tuesday through Thursday.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:25am, and lunch from 10:30am – 11:30am.

Buffet and Charcuterie Lab will not be hosting a buffet this week. The next buffet will be on Friday, April 1, 2016.

Garde Manger Lab will provide the following items to the Culinary Exchange this week:

Tuesday and Wednesday

• Greek Pasta Salad – $3.50
• Garden Coleslaw – $3.50
• Potato Salad – $3.50

Tuesday through Thursday

• Caesar salad with Bacon – $5.95
• Mixed Greens & Smoked Gouda Garden Salad with Emulsified French Dressing – $5.95
• Butter lettuce and Spinach Salad with Fresh Fruit and Raspberry Vinaigrette – $5.95
• Greek salad with Toasted Pita – $5.95

Minimal amount of fresh fruit with raspberry yogurt during the week Tuesday through Thursday.

The Baking Labs will provide the following items, usually delivered after 1:00pm:

Tuesday

• Strawberry gelatin cheesecake
• Baked cheesecake

Wednesday

• Assorted individual desserts
• Blanc mange
• Creme caramel
• Panna Cotta with Brownie Base

Wednesday and Thursday a variety of Easter products will be available, including Decorated Sugar Cookie Bird Houses, Chocolate Easter Eggs, Truffles, and Molded Easter Chocolates.

The Culinary Exchange will be closed on Friday, March 24, 2016 for Good Friday, and on Monday, March 25 for Easter Monday.

Global Cuisine Lab will be starting a new group this week, so there will be no late lunch service on Monday. Please check out the Full Menu listing, which will begin on Tuesday, March 15.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:25am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will host a buffet on Friday, March 18, 2016 with an Italy theme.

Garde Manger Lab will provide the following items to the Culinary Exchange:

Tuesday and Wednesday

• Veggies with house-made ranch dip

Wednesday and Thursday

• Fruit & Yoghurt

A variety of cakes and cupcakes will be available from the Baking Labs, usually delivered after 1:00pm.

On Thursday morning, March 10, from 11am – 1pm, our Apprenticeship students will be selling various meat products that they have prepared as part of their training. Items will include, but not be limited to, marinated roasts, bacon, and pork strip loin. All meat products are vacuum sealed and ready for immediate cooking, or can be frozen and enjoyed later.

Rubs, marinades, barbecue sauce and other condiments will also be available for purchase.

Come early as items sell out quickly.

Global Cuisine Lab will be serving their Students’ Choice menu this week. Please check out the Full Menu listing, with one six-item menu on Monday and Wednesday, and another six-menu item on Tuesday and Thursday.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:30am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will host a buffet on Friday, March 11, 2016 with a American Southwest / Tex-Mex theme.

Garde Manger Lab will be testing this week, so there will be limited quantities of the following items:

Monday

• Samosas
• Spanakopita
• Empanada

Tuesday, Wednesday, Thursday

• Fruit & Yoghurt
• Chef’s Salad
• Assorted Open-Faced Sandwiches

A variety of baked goodies will be available from the Baking Labs, including (but not limited to) Baked Cheesecakes, Gelatine Cheesecakes, Carrot Cake, Shmoo Cake, and Angel Food Cake. A fresh supply of these items will be delivered to the Culinary Exchange each day around 8:30am. Other baked goods such as Chocolate Chiffon Pies, Lemon Meringue Pies, Apple Turnovers, and assorted Cookies and Bars will be supplied to the Culinary Exchange after 1:00pm (exact days will vary).

Global Cuisine Lab will be serving a limited menu on Monday, February 29. Full menu will be available Tuesday through Thursday.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:30am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will resume lunch buffets on Friday, March 4, 2016 with a British/East India theme.

Garde Manger Lab will have the following items available throughout the week:

Monday

• Fruit & Yoghurt

Tuesday

• Chef’s Salad
• Spanakopita
• Samosas
• Shrimp and Chicken Spring Rolls

Wednesday

• Spanakopita
• Samosas
• Shrimp and Chicken Spring Rolls
• Vegetable Sushi

Thursday and Friday

• Assorted Sushi

A variety of baked goodies will be available from the Baking Labs, including (but not limited to) assorted cakes, such as Lemon, Chocolate Mousse, Hazelnut Mocha, Coconut Lemon, Strawberry Mousse, Apple Spice and Sacher Torte. A fresh supply will be delivered to the Culinary Exchange each day around 8:30am. Other baked goods (items as yet undetermined) will be supplied to the Culinary Exchange after 1:00pm.

Reading Week is over, and some of the labs are back in full production.

Global Cuisine Lab will be serving a limited menu on Monday, February 22. Full menu will be available Tuesday through Thursday.

Restaurant Cooking Lab will open with full service on Wednesday, February 24, with breakfast service from 7:30am – 10:30am, and lunch service from 10:30 – 11:30am.

Buffet and Charcuterie Lab will resume lunch buffets on Friday, March 6, 2016.

Garde Manger Lab will have the following items available throughout the week:

Monday
Open-faced Sandwiches
– Egg Salad on Croissant
– Salmon on Bagel
– Ham & Swiss Cheese on Bread

Tuesday
Fruit & Yoghurt
Open-faced Sandwiches
– Egg Salad on Croissant
– Salmon on Bagel
– Ham & Swiss Cheese on Bread
– Roast Beef
– Vegetable

Wednesday
Fruit & Yoghurt
Selection Open-faced Sandwiches
Salsa Fresca & Gaucamole with Tortilla
Baba Ghanoush & Hummus with Pita

Thursday
Selection of Cold Appetizers
Selection of Dips & Spreads
Salad Rolls and Dipping Sauce
Devilled Eggs
Stuffed Profiteroles

Friday
Canapes
– Smoked Salmon
– Devilled Ham
– Salami Coronets
– Endive with Mousse
Selection of Cold Appetizers

The Baking Labs will be providing a variety of breads.

February 16 – 19 is Reading Week for students at Red River College, and thus, there will be no classes or labs running.

Restaurant Cooking will re-open with a limited menu on Wednesday, February 24 and full menu on Thursday, February 25.

Global Cuisine will re-open with a limited menu (East India theme) on Monday, February 22, and full menu Tuesday through Thursday, February 23 – 25.

Buffet and Charcuterie will begin a new cycle of Buffets, with the first buffet lunch on March 4.

Grab’n’Go breakfast and lunch items will be available from Food Services during Reading Week.