Professional Cook students at North Island College are getting a fresh start to the new year by introducing farm-raised salmon to the menu.
For the first time, the Third Course Bistro at NIC’s Campbell River campus will serve locally-grown salmon to its patrons.
The BC Salmon Farmers Association donated all the salmon that will be served by the college, and students have been learning how to break down the fish and prepare it for service. Students also learn about the benefits of the local aquaculture industry in producing fresh, locally grown ingredients year-round.
“In our program we talk about availability of products and as an educational facility, we try to make sure our students are aware of everything that’s available out there,” said NIC instructor Christine Lilyholm. “We teach students to use products that are in season, shopping locally as much as possible and we talk about aquaculture. The availability of wild salmon in the winter is very difficult so for us, a good option is using fresh, farmed salmon.”
NIC’s Third Course Bistro is run by Professional Cook program students who design the menu and prepare meals, with the freshest seasonal products, and Tourism and Hospitality Management program students who operate and serve in the bistro. The menu is designed to give students experience with a wide variety of cooking preparations, techniques and styles so you can expect something new each time you go.
This winter, the Third Course Bistro opens Thursday, January 28 and closes March 24th. The bistro fills quickly and reservations are recommended. For more information or to make reservations, call 250-923-9708 or e-mail TheThirdCourse@nic.bc.ca.