Global Cuisine Lab continues its third week with their menu. Next week will be all new selections which will be available for three weeks.

Restaurant Cooking Lab continues with its new hours, serving lunch from 10:30am – 12:15pm.

Buffet and Charcuterie Lab will be hosting their first buffet lunch this Friday, May 20. The menu is posted here, and the cost will remain $12.95 per person.

All items being baked in the Patisserie I Lab will be going toward Friday’s buffet. Few items, if any, will be available for individual sale in the Culinary Exchange.

Please note that summer hours for the Culinary Exchange are 7:30am to 3:00pm, Monday through Friday. There is no afternoon, dinner or weekend service May through August.

Please note, the Culinary Exchange will be closed on Friday, May 13 for a college-wide Staff Development Day.

The Restaurant Cooking Lab and the Global Cuisine Lab are both now in their second week, with the same menus as last week.

The Charcuterie and Buffets Lab is also in session, preparing for their first buffet lunch on Friday, May 20. The menu will be available under the Buffets tab later this week.

The Patisserie Lab will be offering the following items this week:
(Exact dates of availability depend on the students’ progression through the curriculum.)

• Cheese biscuits
• Raising biscuits
• Herb biscuits
• Blueberry muffins
• Sour cream cake
• Apple galette
• Coffee cake muffins
• Danish
• Banana and walnut bread (tentatively)
• Lemon curd tartelettes (tentatively)
• Banana Cream Pie with Toasted Coconut (tentatively)

Good morning!

We’re happy to announce the labs are once again in session, and are commencing service today!

The Restaurant Cooking Lab is serving their full breakfast menu from 7:30 to 10:30 Monday through Friday.

The Restaurant Cooking Lab is serving their full lunch menu from 10:30am to 12:15pm Monday through Friday. Please note: this is a change from the previous schedule, making lunch available from this station 45 minutes longer than before.

The Global Cuisine Lab is changing its format slightly for this term. Rather than a weekly rotation of ethnic themes, two menus will be featured, each for three weeks, and each with with a variety of ethnic flavours. Service from this lab is available from 10:30am to 1:30pm, Monday through Thursday. See here for Menu #1, being served May 4 – 19.

The Buffet Lab is also now in session. For this term, the menus will not be ethnically themed, but will continue to feature charcuterie items prepared entirely by our students in-house. The first Buffet day will be Friday, May 20. The first menu will be posted the week of May 12.

The Baking Labs are also now in session. As this is the first week of class, the items available in the Culinary Exchange will be limited, and are basic bread-related items. More detailed listings will be available in upcoming weeks.

As always, thank you for your continuing support of our students and their efforts. Without you to provide them with opportunities for experiencing serving the public, their learning would be much more limited.

Thursday, April 21, 2016 is the last day of lunch service in the Culinary Exchange until the first week of May. Today’s menu items items are created by our students with a variety of ethnic themes.

All labs will be closed next week. New dates of service will be posted on Monday, May 2.

Beginning May 2, hours in the Culinary Exchange will be 7:30am to 3:30pm, Monday through Friday. The Culinary Exchange will be closed evenings and weekends. These hours of operation will be in effect May, June, July and August.

Global Cuisine Lab will be offering their student-designed menus this week. One menu is available on Monday and Wednesday, and the other on Tuesday and Thursday. Please click here for full details.

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 menus will be listed when they are available.

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

Monday

• Assorted Veggie Sushi — $5.50

Tuesday (priced between $5.50 and $6.95)

• California rolls
• Veggie rolls
• Beet and Dill Gravlax with Cream Cheese

Wednesday

• Limited amounts of Veggie/ California and dynamite Rolls

The Baking Labs have no new production this week. Regular production will resume in May.

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.