519-743-8335

Chef's Tables

we welcome you to join us

Our Chef de Cuisine and Culinary Management students work tirelessly while in the practical component of their programs under the tutorship of their professional chef instructors to prepare and serve you exceptional and innovative menus.

Service begins at 6:30 pm.

Cost is $60 per person.

Prepaid reservations are required - space is limited!

Reservations can be made by calling (519) 743-8335.

Prix fixe menu (four or more courses), including coffee or tea.

Our Next event will be posted soon

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Our next event is on April 30th

Chef of the Day - Madison McDonald - Culinary Management Program

1st Course

Scotch Egg served with Hollandaise,
Roasted Beets over greens and a Dijon Mustard Sauce

2nd Course

Egg Ravioli stuffed with Ricotta Cheese tossed in Brown Butter Sauce,
Beet Ravioli stuffed with Goat Cheese and Thyme,
Squash Ravioli stuffed with Mushroom gravy filling
topped with shaved egg yolk

3rd Course

Ginger Sorbet with Candied Grape
And Parsley Tuile

4th Course

Pan Seared Skate Wing with Mint Tapenade and Roast Shallot Custard in Tomato, Chive and Caper Water

5th Course

Raspberry Curd Tart topped with Fresh Berries and Slivered Almonds with Italian Meringue and a Chocolate Truffle

 

Chef's Table Dinner - April 30th, 2024 - Top Toques Institute of Culinary Excellence

Bon Appétit!

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Past Event Menus

Chef's Table Dinner - March 26th, 2024 - Top Toques Institute of Culinary Excellence
Chef's Table Dinner - February 27, 2024 - Top Toques Institute of Culinary Excellence
Chef's Table Dinner - Jan 30, 2024 - Top Toques Institute of Culinary Excellence
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November 15th, 2022

1st Course
Duck Confit Wonton with Duck Consommé Shooter

2nd Course
Seafood Sausage with Pea Purée and Jardinière

3rd Course
Red Cabernet and Shallot Sorbet

4th Course
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels served with creamy butternut squash, sautéed mushrooms, and honey-ginger aronia berry reduction

5th Course
Goat’s Milk Yogurt Orange Panna Cotta, Hibiscus Soup, Cranberry Meringue and Rosewater Gelée
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