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Foodies, take note. Diners looking to sip Okanagan wines and savour locally-inspired dishes can once again pull up a chair and enjoy a new dinner menu from the creative minds of OC Culinary and Pastry Arts students and instructors.
Infusions restaurant at the Kelowna campus will be participating in Dine Around Thompson Okanagan which runs Jan. 16 - Feb. 3. Coordinated by the BC Restaurant & Foodservices Association (BCRFA), the Dine Around Thompson Okanagan event is presented by Wines of British Columbia.
For $25, diners can enjoy a choice of starter, main and dessert, each with suggested local wine pairing (wine is extra). Infusions is open for dinner Tuesday to Friday, 5:30 – 8 p.m. Reservations are recommended and can be made online through open table at okanagan.bc.ca/infusions.
Bites include beet and goat cheese napoleons or crab cakes to start, followed by New York striploin, prosciutto wrapped Ling Cod or wild mushroom shepherd’s pie for the main affair, capped off with Frangelico-infused crème brulee or a fresh lemon tart with torched meringue for dessert.
“The menu reflects the techniques and ingredients our students are working with right now, while tapping into their creative ideas and showcasing some of the flavours of the season in the Okanagan,” explains Culinary Manager Chef Vincent Stufano.
“Creating and cooking dishes for Infusions is an invaluable training opportunity for our students,” adds Stufano. “Opportunities like Dine Around pushes our students to step it up, and in turn gives us just occasion to showcase just how much energy, passion and talent our future chefs bring to the table.”
There is also no corkage fee at Infusions, so diners can bring their own BC VQA wine and have it opened at their table at no charge.
OC Culinary Arts students and staff will also be serving up small bites at the Dine Around launch party taking place at Okanagan College on Tuesday, Jan. 15. Tickets for that event are $40+ tax and available online at dinearound.ca.
The Dine Around menu at Infusions will be offered until Wednesday, Jan. 30. From Thursday, Jan. 31 – Friday, Feb. 1, the restaurant will be closed for dinner to accommodate preparations for the Canadian Culinary Championships taking place on Feb. 1-2.
Okanagan College’s kitchens will once again serve as the backdrop for the Black Box Competition – a fast-paced trial that will see 11 of Canada’s top chefs work their magic with a cornucopia of mystery ingredients. As in past years, OC Culinary Arts students will once again have the exciting opportunity to serve as sous chefs to the visiting competitors throughout the various events that make up the two-day competition.