The Global Lab is starting a new menu this week, and will be providing a Buffet Lunch next Friday, October 26. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast this week from 7:30 – 10:30 a.m. Monday through Thursday, and the menu can be found here. Lunch is served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here. This lab will be closed on Friday, October 19 for cleaning.

The Global Cuisine Lab is closed today, but will re-open for lunch from 11:30 a.m. to 1:15 p.m.  Tuesday through Friday, and the menu can be found here.

The Garde Manger Lab is producing the following this week:

Monday

• Thai Noodle Salad with Curried Chicken

Tuesday

• Assorted Canapes

Thursday and Friday

• Assorted Sushi Packs

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Assorted Cupcakes
• Babka
• Shmoo Torte
• Danish
• Braided Lemon Bread
• Chocolate Cake
• Brioche
• Croissant
• Pain au Chocolate
• Carrot Cake
• Lemon Raspberry Buttercream 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.

The Global Lab is providing a Buffet Lunch this Friday, between 11:30 a.m. and 12:45 p.m. Everything on the Global Cuisine menu (here) along with contributions from other labs, will be served buffet-style for $12.95 per person between 11:30 a.m. and 12:45 p.m. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast this week from 7:30 – 10:30 a.m. Tuesday through Friday, and the menu can be found here. Lunch is served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.

The Global Cuisine Lab is closed today, but will re-open for lunch from 11:30 a.m. to 1:15 p.m.  Wednesday and Thursday, and the menu can be found here. Friday’s lunch service will be buffet-style.

The Garde Manger Lab is producing the following this week:

Wednesday

• Assorted Open-Faced Sandwiches with Southwestern Chickpea Salad
• Toast Points with Baba Ghanoush and Hummus

Thursday

• Assorted Open-Faced Sandwiches with Curried Vegetable and Couscous Salad
• Corn Tortilla Chips with Salsa Fresca and Guacamole

Friday

• Antipasto Take-Out Containers

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Assorted Cookies
• Chocolate Brownies
• Nanaimo Bars
• Date Squares
• Pecan Bars
• Butter Tart Bars

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 Global Lab is now back to full service Tuesday through Friday each week. On Friday, October 12, everything on the Global Cuisine menu (here) along with contributions from other labs, will be served buffet-style between 11:30 a.m. and 12:45 p.m. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab serves lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Friday, and the menu can be found here.

The Garde Manger Lab is producing the following this week:

Tuesday and Wednesday

• Assorted Fancy Tea Sandwiches
• Chef’s Salad with Thousand Island Dressing

Thursday

• Asian Noodle and Vegetable Salad with Gingered Soy Dressing

Friday

• Curry Brined Chicken Salad on Ciabatta
• Muffuletta with Zesty Quinoa Salad

The Baking Labs are back in session! Items being offered include, but are not limited to the following:

• Assorted Pies
• Turnovers
• Palmiers
• Cream Horns
• Lemon Curd Tarts
• Quiche
• Fresh Fruit Tarts
• Cream Puffs/Eclairs

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 Global Lab begins lunch service on Thursday this week. The Baking Labs continue to produce a variety of baked goods. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab serves lunch from 11:30m to 1:15pm Thursday and Friday this week. Starting next week, service will provided Tuesday through Friday.

The Garde Manger Lab is producing the following this week:

Monday

• Spinach and Butter Lettuce Salad with Strawberries and Raspberry/Poppy Seed Vinaigrette

Tuesday

• Sliced Fruit with Raspberry Yogurt
• Caesar Salad with Oven-Roasted Chicken Breast

Wednesday

• Sliced Fruit with Raspberry Yogurt
• Asian Chicken Salad

Thursday

• Sliced Fruit with Raspberry Yogurt
• Cobb Salad with Oven-Roasted Chicken

Friday

• Sliced Fruit with Raspberry Yogurt
• Greek Salad with Oven-Roasted Chicken

The Baking Labs are back in session! Production is as follows:

• Assorted Danish
• Ciabatta
• Blueberry Crumble Muffins
• Fergassa
• Cheddar and Green Onion Biscuits
• Banana Bread
• Whole Wheat Batard
• Bran Muffins
• Biscuits
• Brioche
• Grissini
• Potato Dill Bread
• Sour Cream Crumb Cake
• Lemon Loaf
• Challah
• Cinnamon Buns
• 5 Grain Bread
• Croissants
• Sourdough Bread
• Whole Wheat Pullman

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.

This week the Baking Labs begin regular production again. A variety of bread items will be available. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab is back in session. Starting on Wednesday, production will be as follows:

Wednesday

• Crudites with Ranch Dressing Dip

Thursday

• Fresh Fruit with Greek Yogurt and PGI Granola Blend

Friday

• Roast Beef Wrap with Spicy Tomato Chutney
• Southwest Chick Wrap with Black Bean, Corn and Avocado Salsa

The Baking Labs are back in session! Production is as follows:

• White Bread
• White Rolls
• Roman Flatbread
• Fergassa
• Bagels
• Pretzels
• Baguettes
• Whole Wheat Bread
• Hamburger Buns
• Assorted Danish

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.

Classes are back in session at Paterson GlobalFoods Institute at Red River College! Please note that hours of service have changed to 7:30 am to 7:30 pm on weekdays, and 9:00 am – 3:00 pm on Saturdays.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production next week.

The Baking Labs will resume production next week.

The Apprenticeship Lab is finishing their section on basic baking skills this week. They will have the following items available for sale in the Culinary Exchange:

• Assorted Pies
• Eclairs
• Assorted Bread items

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.

Classes are back in session at Paterson GlobalFoods Institute at Red River College! Please note that hours of service have changed to 7:30 am to 7:30 pm on weekdays, and 9:00 am – 3:00 pm on Saturdays.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production the week of September 17, 2018.

The Baking Labs will resume production the week of September 17, 2018.

The Apprenticeship Lab is learning baking skills over the next few weeks. This week they will have the following items available for sale in the Culinary Exchange:

• Nanaimo Bars
• Banana Bread
• Chocolate Cream Pies
• Blueberry Muffins
• Orange & Nut Bread
• Biscotti

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.

Classes are back in session at Paterson GlobalFoods Institute at Red River College!

Short Order Lab (Restaurant Cooking) will resume service on Thursday, August 30, 2018.  Breakfast will be served from 7:30 – 10:30am and the menu can be found here. Lunch will be served from 11:00am to 12:30pm, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production the week of September 17, 2018.

The Baking Labs will resume production the week of September 17, 2018.

The Apprenticeship Lab is learning baking skills over the next few weeks. This week they will have the following items available for sale in the Culinary Exchange:

• Cinnamon Buns
• Pretzels
• Whole Wheat Bread
• White Bread
• Parker House Rolls
• Assorted Cookies (chocolate chip, carrot, oatmeal)

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.

Short Order Lab (Restaurant Cooking) will resume service on Thursday, May 3, 2018.  Breakfast will be served from 7:30 – 10:15am and the menu can be found here. Lunch will be served from 10:30am to 12:15pm, and the menu can be found here.

The Global Cuisine Lab is now closed until September.

The Garde Manger Lab is now closed until the week of May 21, 2018.

The Baking Labs will resume production the week of May 21, 2018.

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.

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Monday through Thursday this week, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab is in testing this week.  Production will resume the week of May 21, 2018.

The Baking Labs will be producing limited product this week, as they are in testing. Production will resume the week of May 21, 2018.

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.