A new menu and a new feature are key ingredients in a revamped fine dining experience that awaits foodies eager to test the creations of the Okanagan’s next culinary stars.
Okanagan College’s Infusions Restaurant – open to the public during the day Tuesday to Friday for breakfast and lunch and evenings on Thursday and Friday – showcases the work of students in the Culinary Arts department, shepherded by Chef Stuart Klassen and the Culinary Arts Department Manager, Chef Bernard Casavant.
A new development for the restaurant, located in the heart of the Kelowna campus, is an end to corkage fees on Okanagan wines. That means diners can bring in their own bottle and not be charged.
“Our goal is to entice diners and provide our students with the opportunity to prepare and serve quality meals,” explains Jonathan Rouse, the College’s Director of Food, Wine and Tourism. “Okanagan wines are a focal point for our programs, and we thought that eliminating corkage fees on the area’s product would be a way to support the industry, while at the same time providing our patrons another reason to visit Infusions.”
Rouse is quick to point out that diners don’t have to bring their own wine. “We still have a growing list of Okanagan-area wines that are available for purchase.”
The fall menu is a mouth-watering temptation, from a range of appetizers that includes a smoked duck and confit crepinette ($8, which is accompanied by a plum chutney, farm greens, yam chips and a cherry gastrique) to main courses that run through meat, fish and vegetarian choices (contemplate a sterling spring chicken breast – $20 – that comes with cranberry sage sausage, fall squash risotto, a loose parsley pesto, roast beets and rainbow carrots).
Dessert? Consider a local apple tart ($6), that is built around a honey-thyme crust, served with vanilla pastry cream, caramel sauce, an apple gel and cinnamon-spiced mascarpone.
Reservations for Infusions are recommended – you can call 250-862-5455 or email email@example.com.