{"id":32224,"date":"2024-01-18T09:28:48","date_gmt":"2024-01-18T17:28:48","guid":{"rendered":"https:\/\/blogs.ufv.ca\/announce\/?p=32224"},"modified":"2024-01-18T09:28:48","modified_gmt":"2024-01-18T17:28:48","slug":"ufv-culinary-arts-students-host-pop-up-dinners-jan-26-feb-2-and-feb-9","status":"publish","type":"post","link":"https:\/\/blogs.ufv.ca\/announce\/2024\/01\/18\/ufv-culinary-arts-students-host-pop-up-dinners-jan-26-feb-2-and-feb-9\/","title":{"rendered":"UFV Culinary Arts students host pop-up dinners &#8212; Jan 26, Feb 2 and Feb 9"},"content":{"rendered":"<p>Students from UFV\u2019s Culinary Arts program have cooked up a delicious capstone project. The public is invited to savour their skills as Professional Cook 1 students host three \u2018pop up dinners\u2019 in late January\/early February. Held at the Trades and Technology Centre (TTC) on the Chilliwack campus at Canada Education Park, the dinners will offer themed cuisine from Mexico, Japan, and France.<\/p>\n<p>Mexico leads off Jan 26 with <a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-tornado-de-caballo-tickets-781102788467?aff=ebdssbcitybrowse\"><em>Tornado de Caballo<\/em><\/a>. The gluten-free menu includes an appetizer of fried plantain with papaya mango chutney and candied mango followed by tomatillo cucumber gazpacho (soup). The entr\u00e9e is three kinds of enchiladas (pork\/chicken\/poblano) topped with pickled onion and cilantro lime crema. Dessert is a leche flan with caramel drizzle and mango raspberry coulis.<\/p>\n<p>On Feb. 2 foods from the bustling streets of Japan take center stage at the <a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-black-dragon-night-market-tickets-791417490017?aff=ebdssbdestsearch\"><em>Black Dragon Night Market<\/em><\/a>. Start with a Sunomono (cold noodle) salad topped with cucumbers, shrimp, and a rice wine vinaigrette, followed by fried pork and chive dumplings with dark sesame soy sauce. The entr\u00e9e is black garlic oil Tonkotsu ramen served in savory bone broth topped with braised pork belly, pickled veg, and a marinated ramen egg. Dessert is Mochi &#8212; Japanese rice cakes with an ice cream centre in a soft sweet-rice dough.<\/p>\n<p>On Feb. 9 it\u2019s food from France at <a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-the-haute-bistro-tickets-791427690527?aff=ebdssbdestsearch\"><em>The Haut\u00e9 Bistro<\/em><\/a>. Enjoy Confit Byaldi as the appetizer, with zucchini, tomato, and eggplant in a roasted vegetable sauce, followed by butternut squash and ricotta tortelloni with cauliflower sauce with chilli. The entr\u00e9e is herb and pistachio crusted lamb chops with fondant potato, baby rainbow carrots, celeriac puree and red wine jus. Enjoy apple tart tatin for dessert \u2013 home ice cream with white chocolate crumble, meringue shards, lemon puree and cr\u00e8me patissiere.<\/p>\n<p>Tickets to each dinner are $49.26, available on Eventbrite. Get tickets for <a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-tornado-de-caballo-tickets-781102788467?aff=ebdssbcitybrowse\">Tornado de Caballo here<\/a>, tickets for <a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-black-dragon-night-market-tickets-791417490017?aff=ebdssbdestsearch\"><em>Black Dragon Night Market <\/em>here<\/a>, and tickets for<a href=\"https:\/\/www.eventbrite.com\/e\/ufv-culinary-arts-presents-the-haute-bistro-tickets-791427690527?aff=ebdssbdestsearch\"><em> The Haut\u00e9 Bistro <\/em>here<\/a><em>.<\/em><\/p>\n<p>Doors open at 5 pm each night and dinner begins at 5:30 pm.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Students from UFV\u2019s Culinary Arts program have cooked up a delicious capstone project. The public is invited to savour their skills as Professional Cook 1 students host three \u2018pop up dinners\u2019 in late January\/early February. Held at the Trades and Technology Centre (TTC) on the Chilliwack campus at Canada Education Park, the dinners will offer &#8230; <a title=\"UFV Culinary Arts students host pop-up dinners &#8212; Jan 26, Feb 2 and Feb 9\" class=\"read-more\" href=\"https:\/\/blogs.ufv.ca\/announce\/2024\/01\/18\/ufv-culinary-arts-students-host-pop-up-dinners-jan-26-feb-2-and-feb-9\/\">Read more<\/a><\/p>\n","protected":false},"author":261,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[3,10,12],"tags":[],"class_list":["post-32224","post","type-post","status-publish","format-standard","hentry","category-event","category-myufv","category-calendar"],"_links":{"self":[{"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/posts\/32224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/users\/261"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/comments?post=32224"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/posts\/32224\/revisions"}],"predecessor-version":[{"id":32226,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/posts\/32224\/revisions\/32226"}],"wp:attachment":[{"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/media?parent=32224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/categories?post=32224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ufv.ca\/announce\/wp-json\/wp\/v2\/tags?post=32224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}