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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Pork Satay with Peanut Sauce
Smoked Trout with Jerusalem Artichokes, Green Sauce, and Rice ‘Poofs’
Tortellini of Veal and Spinach, with Parmesan Cheese and Mushrooms
Caramel Apricot Brioche Pudding with Cajeta and Brown Butter Ice Cream

Student Chef Greer Rhodes-Marriott
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.