News

PGI Culinary Exchange May 23 – 26, 2017

May 23, 2017

Please note the Culinary Exchange will be closed at 1:30pm today, May 23, 2017, due to a staff event. Regular hours (7:30am – 3:30pm) will resume tomorrow.

The Restaurant Cooking Lab has now resumed full service. The breakfast menu is posted here and the lunch menu is here, and hours of operation are listed on each page.

Global Cuisine Lab is now closed until September.

The Garde Manger Lab will resume production this week.

  • Wednesday – Crudites
  • Thursday – Assorted Leaf Salads

One of the Baking Labs has resumed production. Various Basic Bread items will be available later in the week.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange May 15 – 26, 2017

May 15, 2017

Please note: The Culinary Exchange will be closed on Monday, May 22, 2017 for the Victoria Day holiday.

 

The Restaurant Cooking Lab has now resumed full service. The breakfast menu is posted here and the lunch menu is here, and hours of operation are listed on each page.

Global Cuisine Lab is now closed until September.

The Garde Manger Lab will resume production next week, May 23, 2017.

One of the Baking Labs will resume production next week. Basic Breads will be the first items produced, and should be available late in the week.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange May 1 – 5, 2017

May 1, 2017

The Restaurant Cooking Lab will re-open on May 4, 2017. The breakfast menu is posted here and the lunch menu is here.

Global Cuisine Lab is now closed until September.

The Garde Manger Lab will is now closed until the week of May 23, 2017.

The Baking Labs are now closed until the week of May 23, 2017.

 

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 24 – 28, 2017

April 24, 2017

This the last week of our winter term, so production into the Culinary Exchange will be limited. The new term begins next week, but most labs will not be in session until later in May.

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is now closed until September.

The Garde Manger Lab will be providing limited items this week. The lab will be finished on Friday, and classes will resume the week of May 23, 2017. The following items are available this week:

  • Chef’s Salad with 1000 Island Dressing
  • Assorted Sliced Fresh Fruit and Berries with Raspberry Yogurt Dip
  • Assorted Open-Faced Sandwiches

Baking Labs production:

Production is limited this week due to practical testing. Classes will resume the week of May 23, 2017.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 17 – 21, 2017

April 18, 2017

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is serving lunch Tuesdays through Thursday from 11:30am – 1:30pm. Menu posted here. Final day of service will be Thursday, April 20, 2017. The lab will re-open in September.

The Garde Manger Lab will be providing the following items this week:

Tuesday

  • Assorted Sushi

Thursday

  • Assorted Hot Hors d’Oeuvres

Baking Labs production:

(availability will vary based on student production, and thus specific days of availability are not possible to predict at this time)

  • Assorted Cakes
  • Fruit Trifle
  • Bavarian
  • Strawberry Lemon Cheesecake

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 10 – 13, 2017

April 10, 2017

Please note: The Culinary Exchange will be closed Easter weekend, April 14 – 17, 2017. The Culinary Exchange will re-open on Tuesday, April 17, 2017.

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is serving lunch Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

  • Assorted Open-Faced Sandwiches
  • Assorted Crisps with Baba Ghanoush and Hummus Dipping Sauces

Wednesday

  • Fried Corn Tortilla Chips with Salsa Fresca and Guacamole Dipping Sauce

Thursday

  • Assorted Cold Canapes

Baking Labs production:

(availability will vary based on student production)

  • Assorted Pastry items
  • Cupcakes
  • Assorted Cakes

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 3 – 7, 2017

April 3, 2017

On Thursday, April 6, our Professional Baking students will be hosting a Dessert Buffet from 11:30am – 1:30pm in the Culinary Exchange. This year’s buffet will include a make-your-own-ice cream/sorbet bar. Cost will be $8.25 per person. Mark your calendars for this once-a-year, hugely popular event.

The Restaurant Cooking Lab is now closed until May 4, 2017.

Global Cuisine Lab is serving lunch Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

  • Zesty Quinoa Salad

Wednesday

  • Four-Bean Salad
  • Assorted Finger Sandwiches

Thursday

  • Roasted Potato Salad

Friday

  • Chicken Confit in Baguette
  • Muffaletta Sandwiches

Baking Labs production:

(availability will vary based on student production)

  • Palmiers
  • Turnovers
  • Cream Horns
  • Assorted Pies

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange March 27 – 31, 2017

March 27, 2017

On Thursday, April 6, our Professional Baking students will be hosting a Dessert Buffet from 11:30am – 1:30pm in the Culinary Exchange. Cost will be $8.25 per person. Mark your calendars for this once-a-year, hugely popular event.

The Restaurant Cooking Lab is open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab is now back in service Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

  • Asian Chicken Salad
  • Roast Beef Wrap wtih Spicy Tomato Aioli

Wednesday

  • Niçoise Salad
  • Clubhouse Wrap

Thursday

  • Chef’s Salad
  • Grilled Salmon Wrap with Avocado/Black Bean Salsa

Friday

  • Cobb Salad
  • Buffalo Chicken Wrap

Baking Labs production:

(availability will vary based on student production)

  • Assorted Cookies
  • Assorted Quick Breads
  • Assorted Squares
  • Assorted Pies (end of the week)

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange March 20 – 24, 2017

March 20, 2017

The Restaurant Cooking Lab is open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab is now back in service Tuesdays through Fridays from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Tuesday

  • Creamy Coleslaw
  • Spinach and Butter Lettuce Salad with Strawberries

Wednesday

  • Pasta Salad
  • Caesar Salad
  • Tossed Garden Salad with Balsamic Vinaigrette

Thursday

  • Potato Salad
  • Creek Salad
  • Assorted Sliced Fruits and Berries with Raspberries with Yogurt

Friday

  • Soba Noodle Salad

Baking Labs production:

(availability will vary based on student production)

  • Danish
  • Biscuits
  • Blueberry Crumble Muffins
  • Sour Cream Crumb Cake
  • Orange Nut Bread
  • Assorted Cookies

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange March 13 – 17, 2017

March 13, 2017

Special Meat Sale

The Apprenticeship students will be hosting a meat sale on Thursday, March 16 in the Annex (by the King Street entrance) from 11am to 1pm or until items sell out. Items will include

  • Pork Roast
  • Pork Chops
  • Sausages
  • Flat Iron Steaks

The Restaurant Cooking Lab is open for service Tuesday through Friday. Detailed menus and service times are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab will resume service on Wednesday, March 15, 2017 from 11:30am – 1:30pm. Menu posted here.

The Garde Manger Lab will be providing the following items this week:

Friday

  • Crudites and Dip

Baking Labs production:

(availability will vary based on student production)

  • Pear, Caramel and Chocolate Logs
  • Black Forest Tortes
  • Red Velvet Anniversary Cakes (with fondant icing)

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.