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.

Global Cuisine Lab will be serving their Students’ Choice menu this week. Please check out the Full Menu listing, with one six-item menu on Monday and Wednesday, and another six-menu item on Tuesday and Thursday.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:30am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will host a buffet on Friday, March 11, 2016 with a American Southwest / Tex-Mex theme.

Garde Manger Lab will be testing this week, so there will be limited quantities of the following items:

Monday

• Samosas
• Spanakopita
• Empanada

Tuesday, Wednesday, Thursday

• Fruit & Yoghurt
• Chef’s Salad
• Assorted Open-Faced Sandwiches

A variety of baked goodies will be available from the Baking Labs, including (but not limited to) Baked Cheesecakes, Gelatine Cheesecakes, Carrot Cake, Shmoo Cake, and Angel Food Cake. A fresh supply of these items will be delivered to the Culinary Exchange each day around 8:30am. Other baked goods such as Chocolate Chiffon Pies, Lemon Meringue Pies, Apple Turnovers, and assorted Cookies and Bars will be supplied to the Culinary Exchange after 1:00pm (exact days will vary).

Global Cuisine Lab will be serving a limited menu on Monday, February 29. Full menu will be available Tuesday through Thursday.

Restaurant Cooking Lab serves breakfast from 7:30am – 10:30am, and lunch from 10:30 – 11:30am.

Buffet and Charcuterie Lab will resume lunch buffets on Friday, March 4, 2016 with a British/East India theme.

Garde Manger Lab will have the following items available throughout the week:

Monday

• Fruit & Yoghurt

Tuesday

• Chef’s Salad
• Spanakopita
• Samosas
• Shrimp and Chicken Spring Rolls

Wednesday

• Spanakopita
• Samosas
• Shrimp and Chicken Spring Rolls
• Vegetable Sushi

Thursday and Friday

• Assorted Sushi

A variety of baked goodies will be available from the Baking Labs, including (but not limited to) assorted cakes, such as Lemon, Chocolate Mousse, Hazelnut Mocha, Coconut Lemon, Strawberry Mousse, Apple Spice and Sacher Torte. A fresh supply will be delivered to the Culinary Exchange each day around 8:30am. Other baked goods (items as yet undetermined) will be supplied to the Culinary Exchange after 1:00pm.

Reading Week is over, and some of the labs are back in full production.

Global Cuisine Lab will be serving a limited menu on Monday, February 22. Full menu will be available Tuesday through Thursday.

Restaurant Cooking Lab will open with full service on Wednesday, February 24, with breakfast service from 7:30am – 10:30am, and lunch service from 10:30 – 11:30am.

Buffet and Charcuterie Lab will resume lunch buffets on Friday, March 6, 2016.

Garde Manger Lab will have the following items available throughout the week:

Monday
Open-faced Sandwiches
– Egg Salad on Croissant
– Salmon on Bagel
– Ham & Swiss Cheese on Bread

Tuesday
Fruit & Yoghurt
Open-faced Sandwiches
– Egg Salad on Croissant
– Salmon on Bagel
– Ham & Swiss Cheese on Bread
– Roast Beef
– Vegetable

Wednesday
Fruit & Yoghurt
Selection Open-faced Sandwiches
Salsa Fresca & Gaucamole with Tortilla
Baba Ghanoush & Hummus with Pita

Thursday
Selection of Cold Appetizers
Selection of Dips & Spreads
Salad Rolls and Dipping Sauce
Devilled Eggs
Stuffed Profiteroles

Friday
Canapes
– Smoked Salmon
– Devilled Ham
– Salami Coronets
– Endive with Mousse
Selection of Cold Appetizers

The Baking Labs will be providing a variety of breads.

February 16 – 19 is Reading Week for students at Red River College, and thus, there will be no classes or labs running.

Restaurant Cooking will re-open with a limited menu on Wednesday, February 24 and full menu on Thursday, February 25.

Global Cuisine will re-open with a limited menu (East India theme) on Monday, February 22, and full menu Tuesday through Thursday, February 23 – 25.

Buffet and Charcuterie will begin a new cycle of Buffets, with the first buffet lunch on March 4.

Grab’n’Go breakfast and lunch items will be available from Food Services during Reading Week.

Here is what will be available in the Culinary Exchange this week.

The Restaurant Cooking Lab is in session, offering the Breakfast Menu from 7:30am – 10:30 am and the Lunch Menu from 10:30am – 11:30am.

The Global Cuisine Lab is offering selections from Spain / Mediterranean, with a limited menu on Monday, and full menu on Tuesday, Wednesday and Thursday from 11:30am to 1:30pm. (Apologies for using the wrong title last week. It should have been “Italy”.)

Buffet Lab

Friday is Buffet Day, a different theme each week (11:15am – 1:00pm)
February 12 – Southeast Asia / $12.95 per person 

From the Garde Manger Lab:

Monday, Tuesday and Wednesday
Tea sandwiches with Tuna Salad, Salmon Salad, Egg Salad and other fillings

Wednesday
Cold Poached Salmon Niçoise Salad

Thursday
Chef’s Salad
Muffuletta Sandwiches

Friday
Chef’s Salad

From the Baking Labs:

(availability may vary, based on student production)

Available Tuesday through Friday, after 8:30am:
Pear Strudel, Cream Puffs, Eclairs, and Fruit Tarts

Other assorted items will also be available as students practice for testing. As these items are entirely the students’ choices, we will all get to be surprised by what shows up!

Here is what will be available in the Culinary Exchange this week.

The Restaurant Cooking Lab is in session, offering the Breakfast Menu from 7:30am – 10:30 am and the Lunch Menu from 10:30am – 11:30am.

The Global Cuisine Lab is offering Mediterranean-themed selections, with a limited menu on Monday, and full menu on Tuesday, Wednesday and Thursday from 11:30am to 1:30pm.

Buffet Lab

Friday is Buffet Day, a different theme each week (11:15am – 1:00pm)
February 5 – Italy / $12.95 per person Menu will be available later in the week under Lunch, Buffets.

From the Garde Manger Lab:

Monday
Fruit & Yoghurt

Tuesday
Cobb Salad
Caesar Salad with Chicken
Asian Chicken Salad

Wednesday
Cobb Salad
Caesar Salad with Chicken
Asian Chicken Salad
Assorted Beef, Chicken and Pork wraps

Thursday
Assorted Beef, Chicken and Pork Wraps
Chef’s Salad

Friday
Chef’s Salad

From the Basic Food Prep Lab:

This week only, the Basic Food Prep Lab will be providing a variety of oven-ready vegetables for sale (Tuesday through Friday). Each container will feed four as a side dish, or two as a main dish.

Braised Red Cabbage
Maple-Glazed Carrots
Stuffed Tomatoes, Mushrooms and Squash
Cauliflower in Hollandaise sauce
Zucchini Sauté Provençal
Green Beans with Walnuts
Broccoli Mornay

From the Baking Labs:

(available after 1pm on the days indicated)
(availability may vary, based on student production)

Monday
Cupcakes

Tuesday
Strawberry Lemon Cheesecakes
Bread Pudding
Baked Cheesecakes
Vanilla Bavarian
Assorted Mousse Cakes

Wednesday
Panna Cotta
Crème Brûlée
Chocolate Pot de Crème

Thursday
Assorted Mousse Cakes from Testing

Friday
Assorted Individual Desserts

Available Tuesday through Friday, after 8:30am:
Bakewell Tarts, Carac Tarts, Napoleon Slice, Cream Puffs, Eclairs, Apple Almond Tart, Fruit Tart, Paris Brest, Apricot Clafoutis

Welcome to the launch of our new microsite!

Here is what will be available in the Culinary Exchange this week.

The Restaurant Cooking Lab is in session, offering the Breakfast Menu from 7:30am – 10:30 am and the Lunch Menu from 10:30am – 11:30am.

The Global Cuisine Lab opens this week offering French-themed selections, with the first day of service on Tuesday, January 26, from 11:30am – 1:30pm.

Buffet Lab

Friday is Buffet Day, a different theme each week (11:15am – 1:00pm)
January 29 – Canada / $12.95 per person Menu is available here.

From the Garde Manger Lab:

Tuesday
Spinach Salad with Raspberry Dressing
Fresh Fruit with Yoghurt

Wednesday
Caesar Salad
Green Salad
Fresh Fruit and Yoghurt

Thursday
Green Salad with Pita
Classic Spinach Salad with Diced Egg and Bacon
Fresh Fruit and Yoghurt

Friday
Various Leaf Salads
Fresh Fruit and Yoghurt

From the Baking Labs:

(available after 1pm on the days indicated)
(availability may vary, based on student production)

Monday
Cupcakes

Tuesday
Chocolate Cake with Chocolate Mousse Filling

Wednesday
Shmoo
Assorted Petit Fours

Thursday
Marjolaine Torte
Cinnamon Torte
Carrot Cake
Lemon Raspberry Buttercream Cake

Friday
Assorted Entremets (Mousse Cakes with Jelly Filling)

Here’s what’s being offered at the Culinary Exchange this week.

Restaurant Cooking Lab

Short order Breakfast Menu available daily from 7:30am – 10:30am
Short order Lunch Menu available daily from 10:30am – 11:30am

**New breakfast menu item – Pumpkin Pie French Toast $4.75

Global Cuisine Lab – Closed

Will re-open on Tuesday, January 26, 2016

Buffet Lab

Friday is Buffet Day – a different theme each week (11:15am – 1:00pm)
January 22 – American Southwest / Tex-Mex ($12.95 per person)

From the Baking Labs

Monday

Lemon Curd Tarts
Lemon Meringue Pie

Tuesday

Apple Turnovers
Blueberry Turnovers
Cherry Turnovers
Lemon Cream Horns
Palmiers

Wednesday

Nanaimo Bar
Pecan Bar
Butter Tart Bar
Chocolate Brownie
Gluten Free Brownie
Date Square

Thursday

Cream Puffs
Whipped Shortbread
Chewy Chocolate Cookies
Chocolate Chip Cookies
Peanut Butter Cookies

Tuesday through Thursday (as available)

German Strudel, Chocolate Tarts, Cream Horns, Tourtiere, and Quiche, as well as assorted pies.

Items may vary based on availability.