Short Order Lab (Restaurant Cooking) will resume service on Thursday, May 3, 2018.  Breakfast will be served from 7:30 – 10:15am and the menu can be found here. Lunch will be served from 10:30am to 12:15pm, and the menu can be found here.

The Global Cuisine Lab is now closed until September.

The Garde Manger Lab is now closed until the week of May 21, 2018.

The Baking Labs will resume production the week of May 21, 2018.

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.

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Monday through Thursday this week, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab is in testing this week.  Production will resume the week of May 21, 2018.

The Baking Labs will be producing limited product this week, as they are in testing. Production will resume the week of May 21, 2018.

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.

On Friday, April 20, the Culinary Research and Innovation team will be hosting a taste testing of their Beer-Inspired Seasoned Pretzels, and would appreciate your input. Samples will be handed out in the Culinary Exchange between 11am and 1pm, or as long as supplies last.

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Monday through Friday this week, from 11:30am to 1:15pm. The menu is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 20 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

Monday through Wednesday

• Assorted Canapes

Thursday and Friday

• Assorted Sushi

Items available from the Baking Labs are as follows:

• Bavarian
• Strawberry Lemon Cheesecake
• Panna Cotta
• Creme Brulee
• Creme Caramel

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.

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Wednesday through Friday this week, from 11:30am to 1:15pm. A new menu will be offered this week, and is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 20 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

• Assorted Chopped Salads

Items available from the Baking Labs are as follows:

• Eclairs
• Choux Buns
• Chocolate Chiffon Pie
• Pecan Flan
• Fruit Tarts

On Wednesday, April 11, from 11:30 am to 1:00 pm, students from the Professional Baking program will be handing out samples of weddings cakes they have baked and decorated

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.

Short Order Lab (Restaurant Cooking) will be providing breakfast and lunch service Tuesday through Thursday, and will be closed on Friday. This will be the last week of service in this lab until it resumes the first week of May. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Thursday, from 11:30am to 1:15pm. The menu is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 6 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

• Assorted Chopped Salads
• Assorted Bound Salads

Items available from the Baking Labs are as follows:

• Turnovers
• Palmiers
• Cream Horns
• Apple Pie
• Blueberry Pie
• Coconut/Banana Cream Pie
• Lemon Curd Tarts
• Lemon Meringue Pie

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.

Please note: Red River College and the Culinary Exchange will be closed Friday, March 30 and Monday, April 2 for the long weekend.

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

The Global Cuisine Lab will be providing lunch service Monday through Thursday, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab will provide the following this week: 

• Assorted Sandwiches

Items available from the Baking Labs are as follows:

• Biscuits
• Blueberry Crumble Muffins
• Sour Cream Crumb Cake
• Banana Bread
• Assorted Cookies
• Assorted Slices

On Thursday, March 29, the Professional Baking Students will be hosting an Easter Chocolate Sale in the Annex from 10am to 1pm. Following is a sample list of items that will be available:

• Assorted Pralines
• Chocolate Bunnies
• Chocolate Eggs
• Hot Cross Buns
• Paska Bread
• And more!

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.

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

The Global Cuisine Lab will be providing lunch service Monday through Friday, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab has started with a new group this week. Throughout the week, the following will be available:

• Fruit and Yogurt Cups
• Veggies and Dip

Items available from the Baking Labs are as follows:

• White Bread
• Roman Flatbread
• Fregassa
• Bagels
• Pretzels
• Baguette
• Hamburger Buns
• Assorted Danish
• Cinnamon Buns

On Thursday, March 29, the Professional Baking Students will be hosting an Easter Chocolate Sale in the Annex from 10am to 1pm. A list of products will be available next week.

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 service only on Monday, and breakfast and lunch service Tuesday through Friday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Friday, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab will produce the following this week:

Monday through Wednesday:

• Fresh Fruit with Raspberry Yogurt
• Assorted Open-Faced Sandwiches
• Chef’s Salad with Thousand Island Dressing

Items available from the Baking Labs are as follows:

• Creme Brule
• Panna Cotta
• Pots de Creme
• Cheesecakes

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 Monday through Thursday, and breakfast service only on Friday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Friday, with a new menu, which is posted here.  The next buffet will be this Friday, March 9 from 11:30am to 1:15pm. All menu items will be included for $12.95 per person.

The Garde Manger Lab will produce the following this week:

Tuesday:

• Assorted Sushi Packs with Wasabi and Soy Sauce

Wednesday:

• Assorted Hot Hors d’Oeuvres

Items available from the Baking Labs are as follows:

• Bavarian
• Strawberry Lemon Cheesecake
• Panna Cotta
• Baked Cheesecake
• Red Velvet Cupcakes
• On Wednesday and Thursday, individual slices  of Lemon Chiffon cake and Mocha Hazelnut cake will be available for purchase.

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 service on MOnday, breakfast and lunch service Tuesday through Friday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Friday.  The menu is available here, and will be changing on Thursday, March 1. Next buffet will be on March 9.

The Garde Manger Lab will produce the following this week:

Tuesday:

• Assorted Open-Faced Sandwiches
• Baba Ghanoush and Hummus with Toast Points

Wednesday:

• Assorted Open-Faced Sandwiches
• Guacamole and Salsa Fresca with Corn Tortilla Chips

Friday:

• Assorted Canapes

Items available from the Baking Labs are as follows:

• Chocolate Chiffon Pie
• Pecan Pie
• Pumpkin Pie
• Cream Puffs/Eclairs
• Fruit Tarts
• Cupcakes
• Shmoo Torte
• Chocolate Cake
• Carrot Cake
• Lemon Raspberry Buttercream Cake
• Lemon Chiffon
• Mocha Torte
• Earl Grey Mousse Cake
• White Choclate Lime Mousse Cake

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.