TRU IDays

A delightful evening of French cuisine prepared by Executive Chef, Trevor Bisson

A Classic French style menu presented to you by Executive Chef Trevor Bisson. Chef Bisson is a Thompson Rivers University Culinary School graduate, trained in French style cooking theory and is Red Seal certified. He is happy to be on campus as a member of the TRU Conference Centre team, cooking for students, staff, faculty, and the Kamloops community since early 2011. He loves the freedom of creativity that catering allows him, especially when building custom menu's for his clients. Chef Bisson has a flare for a variety of styles of cuisine and loves to experiment with adding his personal touch to classic flavours. He has lived in British Columbia since he was born and has had a passion for cooking from an early age.

Cocktails at 6 p.m. ~ Dinner at 7 p.m. 
Culinary Arts Cafeteria, TRU

Dinner Menu
Escargot a la Provence
Pan seared escargot flambéed in Jp Chenet Reserve Pinot Noir with fresh cherry tomatoes, bell peppers, spring onions and garlic. Served with artisan greens and garlic baguette.
Paired with Jp Chenet Reserve Pinot Noir 2011

Filet de Boeuf Bordelaise au Poivre
Slow roasted peppered beef tenderloin topped with a rich bordelaise. Accompanied with horseradish and parsley whipped potato, asparagus spears and shallot frites.
Paired with Chateau De Courteillac Red Bordeaux 2012

Raspberry Sorbet
with a sweet blueberry sauce

Grand Marnier Crepe & Cherry poached Pear
Sweet crepe brushed with Grand Marnier syrup filled with a dark truffle chocolate mousse and topped with a cherry and honey sauce. Served with sliced poached pears and whipped cream.
Paired with Domaine de Vaugondy 10/11 Sec Chenin Blanc

Single Tickets - $40 + tax
Student Tickets - Available from the ISAP desk
Table of 10 - $400 + tax 

Call 250-371-5660 for Tickets