1999 BC CHEF'S ASSOCIATION TOP CULINARY STUDENT AWARD
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