September 8-9

HOME-BAKED BREADS

SOUP
corn and cilantro chowder with chipotle cream

SALAD
mixed greens with Val's organic local blackberries and pecans in cranberry-cinnamon dressing

MAINS
pork tenderloin with Southwind Farm organic plum chutney
OR
Yellowfin tuna steak with arugula pesto
OR
tomato-basil tart with roasted garlic, parmesan and pine nuts

DESSERT
chocolate-walnut tart with orange caramel sauce

Award Winning Food

1999 VCC FRED NASO MEMORIAL AWARD FOR OUTSTANDING CULINARY ACHIEVEMENT

Career Highlights

2001-2003 WEST COAST FISHING CLUB, LANGARA IS. QCI, PASTRY CHEF