1. Culinary Arts and the Retail Meat Program

2. What’s happening inside?
Scratch Café
Scratch Market
Accolades (Fine Dining)
Modo Lounge
Retail Meat

3. Scratch Café
The Scratch Café is open during the school year, September to December, and January to April, from Tuesday to Friday for the public and university community.
We are open from 10 a.m. to 1:30 p.m.

4. Book Private Meetings

5. What’s on the Menu
Every day, our Culinary Staff post to the Staff List
Pastries, coffee and tea — 10 a.m. to 1:30 p.m.
Salad bar and hot soups — 11 a.m. to 1 p.m.
Entrée service — 11:30 a.m. to 1 p.m.

6. The Soup Bar

7. The Salad Bar

8. The Bakery

9. Entrees

10. Accolades
Named one of the top 100 restaurants in Canada – “Where to Eat in Canada” for the last 7 years
Open September – December
Wednesdays and Thursdays

11. Hot Appetizer Course Cold Appetizer Course Entrée Course
Accolades is a training facility for both Culinary Arts students and students enrolled in HMGT 1110, Catering and Service Management. We would like to thank you for your patronage of
Accolades this evening as we could not do this training without you.
Please choose 1 item from each course
Hot Appetizer Course
Pan-Seared Atlantic Scallops • dry miso • gomae • smoked tofu • red chili foam Roasted Pork Belly • maple mustard glaze • butternut squash purée • rhubarb chutney Five-Herb Ravioli • chanterelles • roasted tomato coulis • basil oil
Chicken Consommé • chorizo sausage • tortelli pasta
Cold Appetizer Course
Roasted & Pickled Beet Salad • caramelized honey • ricotta • walnut • dill • orange reduction
Dungeness Crab • celeriac • smoked local trout • champagne vinaigrette
Accolades Caesar Salad • candied bacon • caesar dressing • balsamic vinegar reduction
Beef Carpaccio • capers • tapenade • asiago cheese • mustard vinaigrette
Sorbet
Entrée Course
Charred Beef Ribeye Steak • caramelized onions • wild mushrooms • parmesan risotto
Béarnaise sauce
Fish of the Day • lobster sauce • striped prawns • meyer lemon • dauphinoise potato
Pan Roasted Cornish Game Hen • roasted sweet corn • polenta • fava beans • morels
thyme reduction
Bouillabaisse • rouille • fennel • tomato • grated parmesan
Vegetarian Creation • inspired weekly directly from the market • please ask your server
Lamb Done Two Ways • rack and braised shoulder • grainy mustard • carrot purée • mint
merlot jus
Dessert Course
Warm Sticky Toffee Pudding • local honey ice cream • caramel
Lemon Tart • vanilla bean cream • sponge toffee crunch • fresh berries
Chocolate Sponge • dark chocolate mousse • spiced pear compote • cinnamon syrup
Crème Brulee Napoleon • raspberry coulis • caramel • almond
$ tax
MC121618

12. Compliments of our amazing students ….

13. ….. and their dedicated, creative instructors

14. What else is going on in the Culinary Building?
In the winter semester, Accolades is transformed into another learning lab: Modo Lounge.

15. Modo Lounge Winter Semester – January - April Open: January 17th Wednesday and Thursday 3:30 – 6:30 pm $18.95 A bookable space for a group, or drop by and socialize with colleagues

16. One more service: The Retail Meat Store

17. Open Thursdays
11:00 – 2:30 pm

18. All local…
Our beef is raised with no growth promoting hormones or antibiotics.
Our chickens are Fresh Farm: grain fed, free run chickens.

20. Get on the mail list for weekly specials: cdavison@tru.ca

21. Culinary Video

22. Thank you!
Brenda McGregor