It was a full house for both sittings on opening night at Rivers Dining Room at UFV’s Trades and Technical Centre on Valentine’s eve.
A few opening night jitters and technical glitches kept the waiters (cooking students by day) hopping, but the food was delicious and beautifully plated.
The Shrimp Florentine was an innovative and tasty take on a shrimp appetizer, with a tasty combination of jumbo shrimp, cream cheese, and spinach. The Scallops Beurre Blanc
featuring Qualicum Bay scallops were meaty and had a nice texture to them, complemented by a subtle wine and butter sauce.
The salad was adventurous and intriguing, with almonds and apricots nestled among the exotic greens.
The blue cheese and peppercorn sauce on the steak was a welcome and delicious variation on the traditional New York steak.
The wild BC planked salmon was moist and flavourful, paired with a savoury corn relish.
The choux swan (pastry in the shape of a swan) and chocolate mousse desserts were suitably decadent for a Valentine’s evening treat.
The Alumni commemorative wine complemented the whole meal beautifully.
Kudos to Chef Bruce Corbeil, his assistant Denise, and all the Culinary Arts students.
The chef and his students will be serving dinner every Tuesday and Wednesday through May at the Trades and Tech Centre on UFV’s Chilliwack campus at the Canada Education Park on Keith Wilson at Tyson.
See www.ufv.ca/rivers for more information, to preview the menu. Book your spot by emailing firstname.lastname@example.org