The Restaurant Cooking Lab is back in session, providing service Mondays through Thursdays. See the updated Breakfast Menu and Lunch Menu. Please see side bar on menus for service times. For a decadent breakfast, try the new Pumpkin Pie French Toast, available each day until 10:15am.

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

The Garde Manger Lab will be offering a variety of open-faced sandwiches, including the following:

• Egg Salad
• Smoked Salmon
• Tuna Salad
• Ham and Swiss

Baking Labs will have the following available:

(availability will vary based on student production)

• Nanaimo Bars
• Date Squares
• Turnovers
• Palmier
• Cream Horns
• Apple Pie
• Blueberry Pie
• Cream Pies (Banana and Coconut)
• Lemon Curd 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 Restaurant Cooking Lab is back in session, providing service Mondays through Thursdays. See the updated Breakfast Menu and Lunch Menu. Please see side bar on menus for service times. For a decadent breakfast, try the new Pumpkin Pie French Toast, available each day until 10:15am.

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:

• Chef’s Salad
• Cobb Salad
• Greek Salad
• Asian Chicken Salad
• Roast Beef Sandwich
• Turkey BLT

Baking Labs will have the following available:

(availability will vary based on student production)

• Chocolate Brownies
• Gluten Free Brownies
• Nanaimo Bars
• Date Squares
• Turnovers
• Palmiers
• Cream Horns
• Assorted Cookies

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.

Today and for the rest of this week, the Culinary Exchange will be featuring cooked vegetable items for sale, all prepared by our Basic Food Preparation Lab students. Selections will vary each day, but will include some of the following:

• Zucchini Sauté Provençale
• Stuffed Tomatoes with Mushroom Duxelle or Squash
• Brussels Sprouts with Walnuts
• Broccoli Mornay
• Stir-Fried Asparagus, Green Beans and Snow Peas
• Cauliflower Hollandaise
• Ratatouille

Each dish will serve 3 – 4. They are priced by the pound, and will be priced are in the range $3.50 – $7.00.

Please note the Culinary Exchange will be closed on Friday, November 11, 2016.

The Restaurant Cooking Lab is back in session, providing service Mondays through Thursdays. See the updated Breakfast Menu and Lunch Menu. Please see side bar on menus for service times. For a decadent breakfast, try the new Pumpkin Pie French Toast, available each day until 10:15am.

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:

Tuesday/Wednesday

• Roasted potato salad
• Coleslaw
• Greek pasta salad

Wednesday

• Fresh fruit and yogurt
• Fruit cups

Baking Labs will have the following available:

• White Bread
• Roman Flatbread
• Bagels
• Pretzels
• Whole Wheat Bread
• Baguettes
• Cinnamon Buns

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, providing service Mondays through Thursdays. 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 is once again in operation. This week the following will be offered:

Monday/Tuesday

• Chef salads
• Fruit and raspberry yogurt
• Egg salad
• Ham and cheese
• Smoked salmon

Baking Labs will have limited offerings this week due to student testing.

The page for the Dinner menu has been updated again.

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 will resume service on Wednesday, October 26, 2016, providing service Mondays through Thursdays. See the updated Breakfast Menu and Lunch Menu. Please see side bar on menus for service times.

Global Cuisine Lab will be serving Menu #3 this week from 11:30am to 1:15pm. This is the last week of service in this lab until January.

The Garde Manger Lab is once again in operation. This week the following will be offered:

Monday

• Assorted Canapes

Tuesday

• Fresh Fruit and Yogurt
• Fresh Fruit Cups

Wednesday

• Chef Salad with Thousand Isle Dressing

Baking Labs will be offering the following this week (subject to availability and lab production):

• Bread Pudding with sauce
• Fruit Trifle
• Bavarian
• Strawberry Lemon Cheesecake
• Panna Cotta
• Chocolate and Pecan Babka
• Russian Twist
• Bialys
• Filled Flat Bread
• Naan

The page for the Dinner menu has been updated. Exciting new options will be offered including occasional “Appy Specials”.

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.

Just to let everyone know that the Restaurant Cooking Lab will not be serving the public again until October 26, 2016, due to the transition from one group of students to another.l

Grab’n’Go breakfast will be available during this time, and the Global Cuisine Lab will be providing lunch.

Thank you for your continuing support of our programs and our students.

The Restaurant Cooking Lab provides both breakfast and lunch Mondays through Thursdays. See our Breakfast Menu and Lunch Menu. Please see side bar on menus for service times.

Global Cuisine Lab will be serving Menu #3 this week and next from 11:30am to 1:15pm.

The Garde Manger Lab is once again in operation. This week the following will be offered:

Monday/Tuesday

• Zesty Quinoa Salad
• Tabbouleh Salad

Tuesday through Thursday

• Assorted Open-Faced Sandwiches
• Assorted Breads and Dips
  • Guacamole
  • Hummus
  • Cheddar Cheese and Bacon
  • Salsa Fresca

Baking Labs will be offering the following this week (subject to availability and lab production):

• Shmoo Torte
• Angel food Cake
• Carrot Cake
• Chocolate Cake
• Lemon Raspberry Buttercream Cake
• Doughnuts
• Danish
• Croissants
• Berliner
• Cinnamon Buns
• Baguettes

The page for the Dinner menu has been updated. Exciting new options will be offered including occasional “Appy Specials”.

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 provides both breakfast and lunch Mondays through Thursdays. See our new Breakfast Menu and Lunch Menu. Please see side bar on menus for service times.

Global Cuisine Lab will open this week on Wednesday, October 12, due to the long weekend. See here for Menu #2, which will end on Friday. The new menu starts on Monday, October 17.

The Garde Manger Lab is once again in operation. This week the following will be offered:

Tuesday

• Muffuletta Sandwiches

Wednesday

• Sushi – California Rolls
• Sushi – Veggie rolls

Thursday/Friday

• California Rolls
• Dynamite Rolls
• Teriyaki Shitake Mushroom
• Nigiri Shrimp and Tuna
• NEW–Poke Sushi BowlWith soy ginger salmon, Seaweed salad, Rice, Tempura Yams, Micro Greens, Wasabi Mayonnaise

Baking Labs will be offering the following this week (subject to availability and lab production):

• Danish
• Croissant
• Baguettes
• Lemon Curd Tarts
• Lemon Meringue Pie
• Choclate Chiffon Pie
• Cream Puffs/Eclairs
• Pecan Tarts
• Peach Tarts
• Assorted Cupcakes

The page for the Dinner menu has been updated. Exciting new options will be offered including occasional “Appy Specials”.

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 Professional Baking Lab is preparing a variety of stuffing mixtures for you to buy and use for the holiday weekend. Some are oven-ready, and others are ideal for stuffing in a turkey.

Three flavours are available:

• Whole Wheat and Mixed Berry
• Hazelnut and Cranberry
• White Bread Savoury

Available Thursday and Friday in the Culinary Exchange!