Whet your appetite: The School of Culinary Arts has a roster of not-to-be-missed events on the menu which serve as unique dining experiences for guests and unparalleled learning opportunities for students. Come sample the goods and get a taste of how NC students are bringing their A-game.
Curry Pop-Up: Nov. 12-14 (noon), culinary lobby
Celebrating cuisines from Thailand, India, and the Philippines
Term Four Culinary Management (Co-op) students are stirring the pot and celebrating global flavours. Don’t miss their curry pop-up event, which will begin at noon in the culinary lobby (near Benchmark) and will run until supplies last. It’s first-come, first-served (not a ticketed event), so plan to arrive early.
Featuring Asian-style dishes for lunch as well as grab-and-go items prepared by culinary students, the menu will include Thai Green Curry (Chicken) served with Jasmine Rice, Butter Chicken served with Jeera Rice and Naan, Channa Dal served with Naan, Pork Adobo served with Jasmine Rice, and Rogan Josh served with Jeera Rice and Naan. This is a chance for students to put their own spin on classic international recipes.
The three-day pop up is a hands-on learning experience that connects global cuisines to real-world kitchen operations. Four classes will be taking part for their Global Gastronomy course, where they explore different food service styles.
Regional Canadian Cuisine Final Exam – lunch and dinner events, Benchmark
Second-year Culinary Management (Co-op) students are putting their skills to the ultimate test at three upcoming dining events at Benchmark. The events are final exams for their Regional Canadian Cuisine course, where students cook up a storm with a variety of recipes that reflect the contemporary multicultural fabric of Canadian regional cuisine. Guests, on the other hand, have a chance to sample the student applied learning experience as it comes to fruition.
Each of the final exam events will offer a five-course tasting menu prepared by students from top to bottom. Guests can enjoy the Chef’s Tasting menu or the Ovo Lacto Vegetarian menu.
The Chef’s Tasting menu includes:
- Niagara Fall Harvest Pickled Relish Tray with Bread Service;
- Butternut Squash Soup with Ricotta Spinach Ravioli with Shrimp;
- Maple Wood Fired Pork Tenderloin and Spiced Pork Belly
- Poached Pear Cranberry Custard Tart; and
- takeaway: crafted Shortbread cookies.
The Ovo Lacto Vegetarian menu includes:
- Niagara Fall Harvest Pickled Relish Tray with Bread Service;
- Butternut Squash Soup with Ricotta Spinach Ravioli;
- Maple Wood Fired Carrot & Apple Glaze;
- Apple Tatin; and
- Takeaway: crafted Shortbread cookies.
Tickets may be purchased via Evenbrite for $67.80. A cash bar will also be available.
Events will be held on the following dates (click for Eventbrite link):
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Final exam lunch: Dec. 10 11:30 a.m. (runs until 1 p.m.)
(Chef Olaf Mertens’ class);
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Final exam dinner: Dec. 10, 4:30 p.m. (runs until 6 p.m.)
(Chef Olaf Mertens’ class); and
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Final exam lunch: Dec. 12. 11:30 a.m. (runs until 1 p.m.)
(Chef Scott Baechler’s class)
Project Brew
End-of-term marks an exciting time for the School of Wine, Beer and Spirits. Final-term students in the Brewmaster and Brewery Operations Management program prepare to host Project Brew Winter 2025. This event is the main course of their program, where they get to roll out the barrel!
The event offers the public a taste of student-crafted brews from the students, who also plan and execute the on-campus beer festival. It’s a true hands-on application of their brewing and business management knowledge. The event will be held on Dec. 5 at the Daniel J. Patterson Campus in Niagara-on-the-Lake; outdoors in the courtyard (weather permitting).
View the myNC portal for an employee discount promo code. Purchase tickets via Eventbrite here. Tickets are available via Eventbrite here.
