menu July 7-8

SOUP
Carrot and apple with cinnamon cream

SALAD
Fresh beet and pear with almonds

MAINS

Tuna steak with ginger aioli
or
Pork loin chop with rhubarb-cranberry chutney
or
Mushroom lasagna with roasted red pepper sauce

DESSERT
dark chocolate-apricot tart with almond caramel sauce

Award Winning Food

1999 VCC FRED NASO MEMORIAL AWARD FOR OUTSTANDING CULINARY ACHIEVEMENT

Career Highlights

JUNE 1999-MAY 2002 CULINARY APPRENTICESHIP FAIRMONT WATERFRONT HOTEL, VANCOUVER