Okanagan College's restaurant debuts new take-home COVID-19 cookbook menu
Residents are now able to dine in on the recipes of Okanagan College's restaurant Infusions with its new take-away menu and cookbook.
Following the success of the sold-out cookbook – now in its second print run – the college’s culinary and pastry arts program selected five delicious dinner and dessert recipes from the What We Cooked: A Compilation of Recipes During COVID Times to bring to life at Infusions with a special take-away initiative from Jan. 20 to Feb. 5.
Menu options include curried pork burgers with Cajun-roasted turnip fries, Thai meatballs with rice pilaf, quinoa chicken chili, scallops with peaches and pasta and roasted tomatoes with zucchini noodles, cashew sauce and Okanagan flatbread. Desserts include a flourless chocolate cake, lemon meringue cheesecake, chocolate amaretto mousse and apple blueberry crisp, according to Okanagan College's press release.
“January is a cold month – what better way to warm up than with some hearty dinners prepared for you,” said culinary and pastry arts manager Cari Jahns, in the press release. “Cooking these meals has been a pleasure and a really great way to keep connected during these times. I know the public will love these prepared meals and I hope it is something we can continue to do in the future.”
All dinners are made for two and range from $25-$39 while desserts, which are full-sized, range from $18-$22. The cookbook can also be added to your order for $20 or can be purchased at Mosaic Books in-store and online.
Those looking to order a meal can visit the college's website. All meals are fully cooked and ready to reheat at your home. Orders must be placed before 3 p.m. the day before the requested pick-up date, according to the college.
Once this take-away menu has been completed Feb. 5, Infusions will begin serving another special menu for the popular Dine Around Thompson-Okanagan event.
Diners can take advantage of a three-course menu for $35 available for take-away.
Appetizers include a choice of three winter squash soups, roasted beet and prosciutto salad and zucchini fritters. The main course features include braised bison short ribs, Canadian wild rice and kasha bowl, baked B.C. salmon en papillote and chorizo pork mushroom roulade with honey apple relish. Dessert offers a choice of a raspberry chocolate truffle tart or honey lavender cheesecake.
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