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Read the Fine Print

Please join us for a "Farm-to-Table" experience in our teaching kitchen/restaurant! 

When dining with us please keep in mind that this is not a business but a teaching/learning experience for our students. As our dining guests, you provide the students with an opportunity to practice their art - cooking, plating and serving. We ask for your patience during your visit and trust our students to do their very best to serve you an outstanding meal in an unparalleled environment, at a reasonable price. Our dishes are crafted by hand using locally sourced, sustainable, organic ingredients where possible, in the theme of the 100 Mile Diet. If you have particular menu and/or dietary requests, please feel free to mention them to you server.

Parking

Upon entering the grounds, take the first left toward the large building, Providence House. You may also park adjacent to the building further past the first left turn.

Disabled? Require an elevator?

Call ahead if you require assistance. 250 597-0599

 

Chef – Jason Lloyd

Restaurant Supervisor – Skipper Sorensen