Activity is heating up within the School of Culinary Arts with fall term in full swing.
Fifth term Culinary Management students are once again behind a line-up of pop ups and culinary events as part their Contemporary Food Production class, including:
- Plant-based Pop Up on Thursday, September 7 at Benchmark (11:30 a.m.);
- Food Truck (theme) Pop Up on Wednesday, September 13 and Thursday September 14 at Benchmark (11:30 a.m.);
- Chicken Dinner pop-up on Wednesday, September 20 and Thursday, September 21 at Benchmark (11:30 a.m.);
- Pork Pop Up on Wednesday, September 27 and Thursday, September 28 at Benchmark (11:30 a.m.);
- Fish Pop Up on Wednesday, October 4 and Thursday, October 5 at Benchmark (11:30 a.m.);
- In Lab reception on Wednesday, October 22 and Thursday, October 12 in a culinary lab location (11:30 a.m.). This will be a ticketed event; and
- Sit-down Lunch Service on Wednesday, October 18 and Thursday, October 19 at Benchmark *11:30 a.m.). This will be a ticketed event.
Watch out for a new internationally inspired culinary pop-up series to be launched in November and December from fourth-term Culinary Management students as part of their Global Gastronomy course. The new series will feature take-home meal kits, in-lab receptions, and dine in ‘food court style’ service. Themes will include South/Central America and the Caribbean Exploring Asia, Central and East Europe, Western Mediterranean, Middle East, and a Global Food Tour.
The Culinary Café is now offering a variety of sandwiches and salads to accompany its existing menu. The café is open from Monday to Friday from 8 a.m. to 2 p.m.
For information and updates, visit niagaracollege.ca/culinaryarts/ and on Facebook at facebook.com/BenchmarkatNC (log into Facebook for event updates and ticket sales).
