A fundraising feast at the university

The culinary arts program at Thompson Rivers University is hosting a fundraising dinner for Aboriginal Culinary Team Canada, which just returned from the World Culinary Olympics in Germany.

TRU Culinary Arts students will assist the team, led by chef Ben Genaille, who was an integral part the 2010 Olympic Winter Games in Vancouver, spearheading the aboriginal cuisine components. He is head of the Vancouver Community College’s aboriginal culinary program, which he founded in 2008.

The fundraising dinner will be held on Saturday, Dec. 8, at 7 p.m., in the university’s cafeteria.

Tickets are $75 per person and include wine from Nk’Mip Cellars paired with each course, HST and gratuity.

Tickets can be purchased tickets at the TRU Culinary Arts Cafeteria, Accolades Dining Room or online at

The dinner will include three courses and a dessert.

The menu:

First Course

Pheasant and wild mushrooms terrine, root vegetable gelee, roasted squash seeds, sage bannock crisp, chokecherry compote

Second Course

West Coast seafood consommé:

Dungeness crab, spot prawn, salmon roe, herbs, crispy salmon skin served at table side by the team

Third Course

Sockeye salmon galantine, gremolata crust, watercress sauce, Naas river seaweed


“Indian Ice cream”, Mayan chocolate-sorbet, blueberry dust, raspberry pearls



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