Chef of the Day

Join us most Thursdays when our Advanced students prepare a fabulous three course meal for you to enjoy.  For only $20.00  you will be treated to a tantalizing meal guaranteed to leave you full.  You will also have an opportunity to participate in the scoring of the meal.  This is invaluable feedback for our students and the only way for them to ensure quality assurance and to recognize their strengths.  Watch our Web Site and FaceBook pages for dates.

Menus will be posted one week in advance. All lunches begin at 12:15 pm.  We do require an RSVP by the Monday of each week.  This allows the students sufficient time for preparation. Give us a call to book your luncheon.  Keep us on speed dial – we are sure you will be back for more.

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February 16th, 2012

Darcy’s Chef of the Day

Appetizer

Spinach Salad with Tear-drop Tomatoes and Cherve Baby Spinach

– Red onion, drizzled with olive oil, balsamic vinegar

or

Seven Onion Soup with Parmesan-Garlic Bread

– Mélange of caramelized onions in a rich creamy, seasoned broth

Main Course

Chateaubriand with Béarnaise Sauce

– Slow roasted beef tenderloin

or

Venison Stew in a Handmade Sour Dough Bread Bowl

– Simmered in flavourable sauce, seasonal mirpoix

Sides

Roasted Garlic Mash Potatoes

– Creamy, seasoned with Himalayan pink sea salt, freshly ground pepper

Green Beans with Sautéed Shallots

– Steamed, seasoned mixture of yellow, green beans

Dessert

Chocolate Caramel Pecan Cheesecake

– Chocolate crust layered with caramel, roasted pecans, rich chocolate filling

Or

Chilled White Chocolate Souffle

– Light, airy, garnished with a dark orange chocolate ganache

Beverages

Coffee – Nabob Summit or After Dinner

Tea – Mint Green or Orange Pekoe

All recipes  emulate Chef Emeril Lagasse

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February 23, 2012

Mike’s Chef of the Day

“Pork-stravaganza”!!

Appetizer:

1) Pork Cassoulet – A culinary twist on pork and beans (pork shoulder and white beans)

2) Pork Belly skewers marinated in Asian chili sauce, on a bed of lettuce

Entrée:

1)       Bacon wrapped Mustard Crusted Pork Tenderloin- served with roasted fingerling dill potatoes & Chili green beans, paired with a Robert sauce (mustard and wine)

2) Stuffed Grilled Pork Chop- Filled with ricotta, cheddar, bell peppers and onions.  Smothered in a Cream Cider Sauce.  Paired with Pancetta wrapped asparagus and fingerling potatoes.

Dessert:

Apple pie- the way grandma used to make them.  Topped with a slice of Candied Bacon.  Served with a frozen cinnamon espresso creme anglaise.

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Breaking Bread Luncheons

When we are not offering a Chef of the Day luncheon we will be offering our

“Breaking Bread” Thursday Lunches –  offered the 3rd Thursday of each month from Noon to 1:30pm.

Next Breaking Bread Lunch will be on Thursday March 22, 2012.

The menus will be posted one week in advance. Hope to see you there.