We had lunch in the college's restaurant - really good food prepared by culinary students. A roasted beet salad with dresses arugula, goat cheese, golden beet chip, and candied walnuts to start, with a choice of: crispy chicken sandwich on a fresh baked milk bun, chiptle aioli, white cheddar, lettuce, tomato, lemon thyme fries, triple crunch aioli
beef burger on a fresh baked milk bun, merlot chutey, white cheddar, lettuce, pickled cucumber, lemon thyme fries, triple crunch aioli
turkey burger on a fresh baked milk bun, lettuce, lemon feta mayo, lemon thyme fries, triple crunch aioli
crispy tempura fried tofu, Korean bbq sauce, cocnut basmati rice, stir fried bok choy, broccoli, shitakes, red pepper kimchi.
Next, onto the college's brewery, where students brew beer to sell at the college, for a tour and a tasting. A tour of the greenhouses and gardens which grow some produce, herbs and flowers used in the restaurant. We even got to plant out own mini pots of herbs. And onto the college's winery for a tour, walk through the vineyards, tastings, and a fun little competition of crushing grapes the old fashioned way - with our feet.
|Goat Cheese Salad|