North Island College’s Third Course Bistro at the Campbell River campus will once again be open to the public for dinners Thursday and Friday evening from 5-8 p.m., until March 11.
The new Professional Cook 2 students in the Culinary Arts program have designed menus, in their unique three, four and five course format. This semester’s menu features items such as Phyllo and Pecan Baked Brie, Mediterranean Vegetable Salad, Baked Salmon Wellington, Braised Lamb Shank, and the popular Charbroiled New York Steak. For dessert the Espresso Crème Brûlée and Banana Ice Cream Profiteroles are sure to please. The ever popular tableside flambé will be new and exciting each week and destined to be an enticing dessert option.
“The students put a lot of time and effort into planning and preparing the menus,” says Christine Lilyholm, instructor with NIC’s Culinary Arts program. “The opportunity to plan, prepare and execute their menu is a great experience that the students will carry with them into their careers.”
NIC’s Tourism and Hospitality Management Diploma students provide exemplary tableside service as part of their program. For reservations or further information about the Bistro, call 250-923-9708 or e-mail TheThirdCourse@nic.bc.ca. To view a sample menu, visit www.nic.bc.ca.
Don’t forget to pick up your tickets for this semester’s Third Course Wine Festival, taking place at NIC Campbell River on March 18. Advance tickets are available for $45 during the month of February, and may be purchased at Merecroft Village Liquor Store, Royal Coachman Liquor Store, Gourmet Essentials, as well as at both the Campbell River and Comox Valley campuses’ bookstores.