Seafood lovers and vegetarians alike will want to get their hooks into the next culinary pop-up on Friday, October 7.
Culinary Management students will be preparing a menu of take-out salmon and seafood entrees – as well as a vegetarian options. The entrees will be pre-packaged for take-out, and may be reheated at home, or enjoyed in the Benchmark Dining room or patio.
The October 7 pop-up menu includes salmon entrée, ocean perch entrée, seafood entrees, planted ‘tofu salmon’ entrée, and a planted king mushroom scallops entrée. All entrees are served with rice or potatoes and vegetables.
Meals can be ordered and picked up on Fridays at noon (until sold out) outside Bench To Go Café located in the hospitality (HT) wing lobby at the Daniel J. Patterson Campus. Meals are available for purchase on a first-come, first-served basis.
Culinary pop-ups were introduced this fall by NC’s new Culinary, Tourism and Beverage Studies Division. Find out what’s next on the menu, and get the latest information about upcoming pop-ups, festivals and ticketed dining events at niagaracollege.ca/culinaryarts/culinaryservices/.
