Join us for a unique culinary experience as NC’s Culinary Arts students step into the kitchen for their final exam, preparing and serving a five-course menu in real time at the College’s Benchmark restaurant. These live-action lunch and dinner events give guests a chance to enjoy an elevated dining experience while supporting students as they showcase their skills and creativity under the guidance of their chef professors.
Menu options include:
Chef Tasting Menu
- Chef’s Bread Selection with butter
- Greens, Roots “Ketchup” Purée, Balsamic Vinaigrette
- Roasted Red Pepper Bisque with Pan-Seared Salmon, Mussels, Shrimp, and Ricotta & Spinach Ravioli
- Maple Wood-Fired Beef Sirloin and Red Wine Braised Beef Chuck with Quinoa Tart, Cauliflower Purée, and Berny Potato
- Berry Custard Tart with Vanilla Frozen Yogurt and Sauces
Chef Wellness Menu (Vegetarian)
- Chef’s Bread Selection with butter
- Greens, Roots “Ketchup” Purée, Balsamic Vinaigrette
- Roasted Red Pepper Bisque with Ricotta & Spinach Ravioli and Rainbow Cherry Tomatoes
- Maple Wood-Fired King Mushrooms with Quinoa Tart, Cauliflower Purée, and Berny Potato
- Apple Tatin with Sponge Toffee, Black Cherry Frozen Yogurt, and Sauces
Menus are subject to change.
Event Details:
- Location: Benchmark restaurant at the Daniel J. Patterson Campus in Niagara-on-the-Lake
- Ticket Price: $60 + tax
- Cash bar available
Upcoming dates and tickets:
- Chef Olaf – August 13, 11:30 a.m. Purchase tickets here.
- Chef Olaf – August 13, 4:30 p.m. Purchase tickets here.
- Chef Riley – August 15, 11:30 a.m. Purchase tickets here.
Please note:
Our Culinary pop-up events and Benchmark restaurant operate within an educational setting, providing valuable learning opportunities for students.
- Educational setting: Service may reflect the student learning process. We appreciate your patience and support.
- Menu and offerings: All menu items are crafted by students under the guidance of our chef professors. Variations in taste, presentation, or ingredient availability may occur.
- Allergies and dietary restrictions: Menus are based on the student curriculum and learning outcomes. We cannot accommodate substitutions, modifications, or alterations unless otherwise advertised.
- Service duration: Service may take longer than traditional restaurants as students refine their skills in providing exceptional service.
- Feedback: Your feedback is invaluable and helps our students improve their skills.
Thank you for supporting our Culinary Arts students in their learning journey.
