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Centennial Teaching Kitchen 2013

Centennial Teaching Kitchen 2013. B.C Salmon with Pea Risotto, Lemon Butter and Oven Dried Grape Tomatoes . Braised Beef Short Rib with B.C Mushroom Ragout and Parsnip Whipped Potatoes. Arugula Salad with Toasted Pecans, Goat Cheese and B.C. Cucumber .

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Centennial Teaching Kitchen 2013

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  1. Centennial Teaching Kitchen 2013

  2. B.C Salmon with Pea Risotto, Lemon Butter and Oven Dried Grape Tomatoes Braised Beef Short Rib with B.C Mushroom Ragout and Parsnip Whipped Potatoes

  3. Arugula Salad with Toasted Pecans, Goat Cheese and B.C. Cucumber Chocolate Torte with Caramelized B.C. Pear and Raspberry Coulis

  4. B.C Farmed Salmon Entrée Salmon Wellington with Newburg Sauce Cucumber and Mango Salsa with Fresh Guacamole. Bean Salad with Cumin Spiced Gouda and Chipotle Lime Vinaigrette (Served with Haddock Tacos with Southwest Rice Pilaf)

  5. B.C Farmed Salmon with Shrimp Stuffing served with Hollandaise Sauce and Fresh Dill

  6. B.C Basil Pesto Chicken Wrap with Fresh Vine Ripe Roma Tomatoes • Roasted Chicken Chasseur with Tomato Concasse • Sweet Soya Chicken Wings B.C. Chicken

  7. Pan Frying Chicken at Skills Canada Regionals • Students used donated product to practice their competition dishes B.C. Chicken

  8. 350 cupcakes for visiting grade 8 middle school students • Lemon Meringue tarts for catering B.C. Eggs

  9. B.C. Vegetablesand Berries

  10. Thank you to all of the suppliers and growers who donatied products to the Take a Bite of B.C. Program in 20012/2013!

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