Level 2 Students prepare and serve innovative 4 or more course menus inspired by 40 years of the School’s most leading edge recipes, under the tutelage of Chef Instructors.

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Chicken Liver Mousse with Pineapple Salsa
Striped Beetroot Salad with Smoked Cheddar, and Beet Juice-Raspberry Vinaigrette
Braised Short Rib, Burgundy-Style, with Pearl Onions and Bacon
White Chocolate Parfait with Pineapple and Lime

Student Chef Anthony Vander Laan
Chef Instructor Mike Booth

Dinner Prix fixe $60 per person incl coffee or tea.
Add Wine Pairings Package (15 oz) for $20 per person
Sommelier Alexandra Evans

Please inform us of all food allergies / dietary restrictions.