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.