Grand Finale for the level II student’s final dinner. This strawberry shortcake was elaborated by Chef Alissa. The cake was spongious and full of flavours. The vanilla cream perfect an the sliced strawberries decorated the shortcake beautifully. It was the right size, right amount and needless to say that the leftover… well they did not...

This dish is a celebration of the Spring Season! This Pasta Primavera composed of zucchini “spaghetti”, julienned red and yellow bell peppers, quartered cherry tomatoes and marinated broccoli florets. The sauce is a herb cashew “Alfredo Cheese” sauce. The dish is then sprinkled with aged fermented Macadamia cheese. The dish is quick to make and...

Romaine Lettuce with herb Macadamia cheese. This dish was developed by Chef Helen Castillo for our student’s last dinner. Chef Helen picked the first course. She developed this delicious and light salad composed of Romaine Lettuce, delicately massaged with a light citrus vinaigrette. The leaves were piled on top of each other and finished with...

This is the grand finale of the 4 course meal prepared by Chef Russell James at 105Degrees. This dessert, named Strawberry Fields Forever to keep with the theme, is a Balsamic Strawberry Tart with Sour Cream and Cacao Mint Crème Angaise. The dessert was crunchy and sweet with just a light dusting of cacao to...

This third course was the showcase dish of the supper. This high tower was composed of red bell pepper, portobello cap mushrooms and layers of avocado salsa. Garnished with thin slices of asparagus. There is only one word to describe this dish: Delicious! The dish was pleasantly presented on a large square plate, with peppercorn...

These beautiful ravioli are made out of young Thai coconut meat and red pepper juice.  Some beet juice is also used to deepen the color of the ravioli. The ravioli are folded over their filling. The filling is a flavorful pistachio, walnut and basil pesto. Then they are delicately dressed with a pine nut sage...

Fresh and crispy tuber handroll. This roll is lined with a thin layer of daikon radish, red pepper mayo and carrot pulp. Then it is filled with the freshest red bell pepper, cucumber, carrot, pickled beet, slices of avocado and sunflower sprouts. The nori sheet is then carefully rolled into a cone shape. The handroll...

Yes! You can have cheese too! Here is a sample of cheeses we can do. We have the spirulina “bleu” Macademia cheese, the “cheddar” Macademia cheese and the bûche, rolled in cracked pepper. Also a Macademia cheese. All these cheeses are made out of Macademia nuts, fermented over 24-48 hours with the help of probiotics....

Quick and easy winter salad. This salad is a combination of fresh arugula, thinly sliced fennel and grapefruit segments. Take one handful of arugula and one handful of sliced fennel. Mix well with a dressing made out of olive oil and Meyer lemons. Dress your salad with grapefruit segments and finish with fresh pepper. This...

Chef Ladan Raissi, our Kitchen and Academy Director designed and executed this delicious special. We started with an organic carrot soup with young Thai Yogurt and sprouted lentil crackers. The soup had also a light curry taste that was just right. The Second course was a Brazil Nut and Wheatberry Risotto with Fennel confit and...