Please note: The Culinary Exchange will be closed Easter weekend, April 14 – 17, 2017. The Culinary Exchange will re-open on Tuesday, April 17, 2017.

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is serving lunch Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

• Assorted Open-Faced Sandwiches
• Assorted Crisps with Baba Ghanoush and Hummus Dipping Sauces

Wednesday

• Fried Corn Tortilla Chips with Salsa Fresca and Guacamole Dipping Sauce

Thursday

• Assorted Cold Canapes

Baking Labs production:

(availability will vary based on student production)

• Assorted Pastry items
• Cupcakes
• Assorted Cakes

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.

On Thursday, April 6, our Professional Baking students will be hosting a Dessert Buffet from 11:30am – 1:30pm in the Culinary Exchange. This year’s buffet will include a make-your-own-ice cream/sorbet bar. Cost will be $8.25 per person. Mark your calendars for this once-a-year, hugely popular event.

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is serving lunch Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

• Zesty Quinoa Salad

Wednesday

• Four-Bean Salad
• Assorted Finger Sandwiches

Thursday

• Roasted Potato Salad

Friday

• Chicken Confit in Baguette
• Muffaletta Sandwiches

Baking Labs production:

(availability will vary based on student production)

• Palmiers
• Turnovers
• Cream Horns
• Assorted Pies

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.

On Thursday, April 6, our Professional Baking students will be hosting a Dessert Buffet from 11:30am – 1:30pm in the Culinary Exchange. Cost will be $8.25 per person. Mark your calendars for this once-a-year, hugely popular event.

The Restaurant Cooking Lab is open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab is now back in service Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

• Asian Chicken Salad
• Roast Beef Wrap wtih Spicy Tomato Aioli

Wednesday

• Niçoise Salad
• Clubhouse Wrap

Thursday

• Chef’s Salad
• Grilled Salmon Wrap with Avocado/Black Bean Salsa

Friday

• Cobb Salad
• Buffalo Chicken Wrap

Baking Labs production:

(availability will vary based on student production)

• Assorted Cookies
• Assorted Quick Breads
• Assorted Squares
• Assorted Pies (end of the week)

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 open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab is now back in service Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

• Creamy Coleslaw
• Spinach and Butter Lettuce Salad with Strawberries

Wednesday

• Pasta Salad
• Caesar Salad
• Tossed Garden Salad with Balsamic Vinaigrette

Thursday

• Potato Salad
• Creek Salad
• Assorted Sliced Fruits and Berries with Raspberries with Yogurt

Friday

• Soba Noodle Salad

Baking Labs production:

(availability will vary based on student production)

• Danish
• Biscuits
• Blueberry Crumble Muffins
• Sour Cream Crumb Cake
• Orange Nut Bread
• 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.

Special Meat Sale

The Apprenticeship students will be hosting a meat sale on Thursday, March 16 in the Annex (by the King Street entrance) from 11am to 1pm or until items sell out. Items will include

• Pork Roast
• Pork Chops
• Sausages
• Flat Iron Steaks

The Restaurant Cooking Lab is open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab will resume service on Wednesday, March 15, 2017 from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Friday

• Crudites and Dip

Baking Labs production:

(availability will vary based on student production)

• Pear, Caramel and Chocolate Logs
• Black Forest Tortes
• Red Velvet Anniversary Cakes (with fondant icing)

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 open for service Tuesday through Friday. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Monday

• Sushi – Veggie Rolls

Tuesday and Wednesday

• Assorted Sushi
• Nigiri
• Poke Bowls
• Power Salads

Thursday and Friday

• Chef Salads
• Fruit and Yogurt
• Assorted Open-Faced Sandwiches

Baking Labs production:

(availability will vary based on student production)

• Assorted Cakes
• Fruit Entremets

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 reopen for service later on Tuesday, February 28. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday through Thursday

• Assorted Tea Sandwiches
• Assorted Rolled Sandwiches
• Assorted Triple-Decker Sandwiches

Baking Labs production:

(availability will vary based on student production)

Tuesday

• Shmoo Torte
• Carrot Cake

Wednesday

• Chocolate Mousse Cake

Thursday

• Lemon Chiffon Cake
• Bread Pudding Anglaise

Friday

• Baked Cheesecakes

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.

Please note that all student labs are closed this week due to Reading Week.

The Culinary Exchange will be open from 7:30am to 7:00pm, with various items provided by Food Services.

Labs will resume on Monday, February 27.

Please note classes will not be in session during Reading Week, February 20 – 24, 2017.

The Restaurant Cooking Lab will reopen for service later this week with a limited menu on Thursday and Friday, February 16 and 17. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Monday through Wednesday

Open-Faced Sandwiches

• Roast Beer
• Egg Salad
• Gravlax
• Roast Turkey
• Tuna Salad
• Ham and Cheese

Tuesday and Wednesday

• Tabbouleh Salad
• Zesty Quinoa Salad
• 4-Bean Salad

Thursday

• Muffaletta Sandwiches

Baking Labs production:

(availability will vary based on student production)

Monday/Tuesday

• Lemon Curd Tarts
• Lemon Meringue Pie

Tuesday/Wednesday/Thursday

• Chocolate Chiffon Pie
• Eclairs
• Cream Puffs
• Peach Tarts

Thursday/Friday

• Pecan Tarts
• Cupcakes

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.

There will be a Fundraiser Bake Sale in the Culinary Exchange on Tuesday, February 7 and on Friday, February 10 from 10am to 1pm to help raise money for our students travelling to Belize later this year. Items include, but are not limited to, caramel corn, chocolate bon bons, french macarons, decorated sugar cookies, hot chocolate gift packs, and tourtiere.

The Restaurant Cooking Lab’s last day of service this week will be Thursday, February 9, due to the end of a section. The Lab will reopen for service next week with a limited menu on Thursday and Friday, February 16 and 17. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm, with a new menu this week, posted here.

The Garde Manger Lab is back in session. Items being produced this week are as follows:

Monday through Thursday

• Cobb Salads
• Chef Salads
• Greek Salads
• Asian Chicken Salads
• Roast Beef Sandwiches
• Turkey BLT Sandwiches
• Fruit and Yogurt Cups
• Veggies and Dip

Baking Labs production:

(availability will vary based on student production)

Tuesday and Wednesday

• fruit-filled meringue nests
• macarons
• decorated sugar cookies
• baklava
• strudel
• assorted petit fours
• chocolate brownies
• gluten free brownies
• butter tarts
• pecan bars
• date squares
• nanaimo bars
• cream cheese cherry brownies
• banana cream pie
• coconut cream pie
• apple pie

Thursday

• cream puffs
• eclairs
• large fruit tarts
• blueberry pie
• pumpkin pie

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.