Please note classes will not be in session during Reading Week, February 20 – 24, 2017.

The Restaurant Cooking Lab will reopen for service later this week with a limited menu on Thursday and Friday, February 16 and 17. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Monday through Wednesday

Open-Faced Sandwiches

• Roast Beer
• Egg Salad
• Gravlax
• Roast Turkey
• Tuna Salad
• Ham and Cheese

Tuesday and Wednesday

• Tabbouleh Salad
• Zesty Quinoa Salad
• 4-Bean Salad

Thursday

• Muffaletta Sandwiches

Baking Labs production:

(availability will vary based on student production)

Monday/Tuesday

• Lemon Curd Tarts
• Lemon Meringue Pie

Tuesday/Wednesday/Thursday

• Chocolate Chiffon Pie
• Eclairs
• Cream Puffs
• Peach Tarts

Thursday/Friday

• Pecan Tarts
• Cupcakes

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.

There will be a Fundraiser Bake Sale in the Culinary Exchange on Tuesday, February 7 and on Friday, February 10 from 10am to 1pm to help raise money for our students travelling to Belize later this year. Items include, but are not limited to, caramel corn, chocolate bon bons, french macarons, decorated sugar cookies, hot chocolate gift packs, and tourtiere.

The Restaurant Cooking Lab’s last day of service this week will be Thursday, February 9, due to the end of a section. The Lab will reopen for service next week with a limited menu on Thursday and Friday, February 16 and 17. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm, with a new menu this week, posted here.

The Garde Manger Lab is back in session. Items being produced this week are as follows:

Monday through Thursday

• Cobb Salads
• Chef Salads
• Greek Salads
• Asian Chicken Salads
• Roast Beef Sandwiches
• Turkey BLT Sandwiches
• Fruit and Yogurt Cups
• Veggies and Dip

Baking Labs production:

(availability will vary based on student production)

Tuesday and Wednesday

• fruit-filled meringue nests
• macarons
• decorated sugar cookies
• baklava
• strudel
• assorted petit fours
• chocolate brownies
• gluten free brownies
• butter tarts
• pecan bars
• date squares
• nanaimo bars
• cream cheese cherry brownies
• banana cream pie
• coconut cream pie
• apple pie

Thursday

• cream puffs
• eclairs
• large fruit tarts
• blueberry pie
• pumpkin 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.

The Restaurant Cooking Lab hours of service this term are Tuesdays through Fridays, breakfast from 7:30am to 10:30 am, and lunch from 11:00am to 12:30pm. See the updated Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm.  A new menu has been posted here.

The Garde Manger Lab is back in session. Items being produced this week are as follows:

Monday through Thursday

• Cobb Salads
• Chef Salads
• Greek Salads
• Roast Beef Sandwiches
• Fruit and Yogurt Cups
• Veggies and Dip

Baking Labs production:

(availability will vary based on student production)

• Hungarian Strudel
• Cinnamon Tortes
• Chocolate Fruit Entremets
• Assorted Cakes
• Bagels
• Cinnamon Buns
• Assorted Danish
• Blueberry Muffins
• Banana Bread

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 Restaurant Cooking Lab is back in session.  Hours of service this term will be Tuesdays through Fridays, breakfast from 7:30am to 10:30 am, and lunch from 11:00am to 12:30pm. See the updated Breakfast Menu and Lunch Menu.

Global Cuisine Lab will re-open Wednesday, January 25, 2107.  A new menu has been posted here.

The Garde Manger Lab is back in session. Items being produced this week are as follows:

Wednesday through Friday

• Coleslaw
• Potato Salad
• Pasta Salad
• Yogurt and Fruit cups

Baking Labs production:

(availability will vary based on student production)

Tuesday

• Hungarian Apple Strudel

Wednesday

• Assorted Petit Fours
• Almond Macaroons
• Almond Macarons

Thursday and Friday

• Marjoline Tortes
• Cinnamon Tortes
• Chocolate Fruit 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.

Wednesday, Thursday, and Friday this week, there will be assorted vegetable trays available, including, but not limited to

• Stuffed Tomatoes
• Maple Glazed Carrots
• Harvest Beets

Each package is designed to serve 4, when served as a side dish. Prices range between $6 and $9, depending on contents.

The Restaurant Cooking Lab is back in session.  Hours of service this term will be Tuesdays through Fridays, breakfast from 7:30am to 10:30 am, and lunch from 11:00am to 12:30pm. See the updated Breakfast Menu and Lunch Menu.

Global Cuisine Lab will re-open Wednesday, January 25, 2107.  A new menu will be posted this week.

The Garde Manger Lab will re-open the week of January 23, 2017. Items being produced for sale will be announced on a weekly basis.

Baking Labs have resumed.

(availability will vary based on student production)

Monday and Tuesday

• Assorted Cream Pies and Fruit Pies

Tuesday or Wednesday

• Assorted Boxed Chocolates

Wednesday

• Assorted Flans

Thursday and Friday

• Assorted French Pastries

Wednesday through Friday

• Napoleon
• Cream Horns
• Hand Pies
• Turnovers
• Palmiers
• Fruit Strips
• Assorted Savory puff pastry items

Friday

• 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.

The Restaurant Cooking Lab is back in session.  Hours of service this term will be Tuesdays through Fridays, breakfast from 7:30am to 10:30 am, and lunch from 11:00am to 12:30pm. See the updated Breakfast Menu and Lunch Menu.

Global Cuisine Lab will re-open January 25, 2107. New menus will be posted soon.

The Garde Manger Lab will re-open the week of January 23, 2017.

Baking Labs have resumed.

(availability will vary based on student production)

Monday

• Pecan Pies and Tarts
• Key Lime Pie
• Strawberrry Chiffon Pie
• Chocolate Chiffon Pie
• Pineapple Chiffon Pie

Tuesday

• Pear and Almond Tart
• Apple and Almond Tart
• Assorted Specialty Breads

Wednesday

• Fresh Fruit Tart

Thursday and Friday

• Tourtiere
• Beef hand pies
• Beef and Mushroom Pie
• Chicken Pot Pie

Wednesday through Friday

• Croissants (both plain and chocolate)

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.

Happy New Year!

A new term has begun at Paterson GlobalFoods Institute, which means some of our labs are back in session.

The Restaurant Cooking Lab is back in session. The first day of service will be Thursday, January 5. Hours of service this term will be Tuesdays through Fridays, breakfast from 7:30am to 10:30 am, and lunch from 11:00am to 12:30pm. See the updated Breakfast Menu and Lunch Menu.

Global Cuisine Lab will re-open January 20, 2107. New menus will be posted soon.

The Garde Manger Lab will re-open the week of January 23, 2017.

Baking Labs have resumed.

(availability will vary based on student production)

Wednesday through Friday

• Assorted pies

Friday

• Challah Rolls
• Whole Wheat Soaker Breads
• Cinnamon Brioche Rolls
• Brioche Buns
• Croissants
• Chocolate Croissants

The Evening menu has changed, and updates will be posted later today.

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.

All Labs are now closed until January. Food Services is providing limited meal service for this week only.

The Professional Baking Lab will be hosting the last bake sale of this season from 10am to 1pm on Thursday, December 15. Hope to see you here for one last chance to stock up on Holiday sweet treats.

Happy Holidays! See you in January.

The Restaurant Cooking Lab is back in session, providing service Mondays through Thursdays, and a limited menu until 10:30am on Fridays. See the updated Breakfast Menu and Lunch Menu. Please see side bar on menus for service times.

Global Cuisine Lab is now finished for this term. It will re-open January 20, 2107.

The Garde Manger Lab will be offering the following this week:

Monday:

• Sushi – Veggie Rolls

Tuesday and Wednesday:

• California Rolls
• Veggie Rolls
• Dynamite  Rolls
• Nigiri
• Poke Bowls (With Soy Ginger Salmon, Seaweed Salad, Rice, Tempura Yams, Micro Greens, Wasabi Mayonnaise)
• Power Bowls (Roasted Yams, Mixed Greens, Almonds, Quinoa, Carrot Curls, Tabbouleh Salad (bulgur wheat, tomato and cucumbers), With a Tahini Dressing)

Baking Labs will have the following available:

(availability will vary based on student production)

Monday

• Carrot Cake
• Chocolate Mousse Cups

Tuesday

• Strawberry Lemon Cheesecake
• Strawberry Bavarian
• Lemon Raspberry Buttercream Cake

Wednesday

• Fruit Trifle (individual-sized portions)
• Panna Cotta

Our eagerly-anticipated Holiday Bake Sale is coming up! Mark your calendars–from 10am to 1pm on December 8, 9, and 15, in the Annex portion of the Culinary Exchange. Similar items will be available at each bake sale, including assorted dainty trays, holiday squares and cookies, and yes, holiday fruit 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.