Scholar's Dining Room
Join our Professional Cook Training and Resort & Hotel Management students as they transform their classroom learning into an unforgettable restaurant experience.
Savour great food and great company at great prices. Mistakes, gaffes and service lapses included...
Weekly Dinner Dates!
Reservations are accepted from 5 pm to 7 pm for all evenings at the Scholar's Dining Room. To make a reservation, send us an email.
- Thurs. February 2, French Bistro, $42+ tax (Friday Feb 3, SOLD OUT)
The French Bistro menu is inspired by classic Parisienne fare of French brasseries. With current trends moving away from high end fine dining and into more casual fare, brasseries offer classic French cuisine in a more relaxed and accessible dining environment. The menu items offered will provide our guests with the opportunity to sample these classics that are based around mostly B.C products, to promote more local food.
Thurs. February 9, Tasting Menu, $47+ tax (Friday Feb 10, SOLD OUT)
Tasting menus are exceedingly popular as it allows chefs to create menus that are creative and are also an opportunity for guests to try many small dishes prepared with different culinary techniques and flavor profiles. Much of this menu was created with lots of summer produce and product over the summer semester and it could almost be called “a taste of summer.” This menu is a great exercise for our students to learn how to write a balanced menu in the right progression of dishes. This is also our only banquet-style menu where guests are seated and served simultaneously.
- February 16–17, Signature Menu, $47+ tax (SOLD OUT)
These menu items are some of the lead chef instructor’s favorite dishes that have been a part of his extensive career. This menu allows our students to explore more variety and techniques in the dining room and to continue to work on an exciting balanced menu.
- March 2–3, Pig & Funghi (Fun-Guy), $42+ tax
Instructor chef Thomas always likes putting spins on his menus to make people smile and be comfortable. As part of ongoing professional development, he worked with Legendary Meats to butcher an entire pig this, creating a terrific opportunity to showcase it in our dining room. When served together with wild and cultivated mushrooms, it is a wonderful opportunity to further educate our students on all the different mushrooms in the area and to be able to handle and taste the rare black winter truffle.
- March 10, Wine Maker's Dinner, $85+ tax, pre-sale tickets- SOLD OUT
This is a pre-sale ticketed event hosted by Selkirk College’s Culinary & Hospitality programs and Dirty Laundry’s Wine Maker, Mason Spink. The evening will begin with a canape reception followed by dinner and most importantly, wine tasting! Our culinary students are busy cultivating the menu and it will be posted closer to the date. This event starts at 5:30 pm.
- March 24, Top Chef
We are happy to announce the return of Top Chef, where students compete head to head in a culinary competition to compete for your vote. Tickets are on sale now for $75 at the Nelson Olive Oil Company. Entry includes 16 small bikes from the four teams, plus four beverages.
- March 31, Rotary International Dinner
Tickets are available for purchase at Kootenay Christian Fellowship and Edward Jones.
Please note this is a classroom and learning environment for Hospitality students. Emails will be checked and responded to during the school week (Monday–Friday, 8 am–4 pm).
- French Bistro
- Tasting Menu
- Signature Menu
- Wine Maker's Dinner
- Top Chef
- Rotary International Dinner
Please see above for ticket prices, availability and menus.
Gratuities are graciously accepted and are pooled between the Level II Professional Cook Training students and the Resort & Hotel Management students to fund field trips and special events.
For reservations, please email email@example.com.
Learn more about Selkirk College's Professional Cook Training and Resort & Hotel Management programs.