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.

MENU (Vegetarian):
Beggar’s Purse with Smokey Vegetables
Panisses with Pickled Apple
Wedge Salad with Buttermilk Dressing, Barley and Sprouts
Roasted Cauliflower Steak with Potato Gnocchi and Ginger Vinaigrette
Churros with Burst Fruit, Warm Ganache, and Beet Sorbet

Student Chef Delta Doherty
Chef Instructor Joyce Singh

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.