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
Shrimp Dumplings with Fresh Kimchi and Soy Vinaigrette
Arugula and Spinach Salad with Grilled King Oyster Mushrooms
Grilled Marinated Pork Tenderloin with Smokey Peanut Mole
Chocolate Cake with Sicilian Sabayon

Student Chef Parker Morin
Chef Instructor Julian Palmer

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.