Vaughan Campus

7601 Jane Street
Concord, ON L4K 1X2

Tel: 905 761-9733
Fax: 905 761-9586
Email us today!

Corporate Team Building

Everyone enjoys eating, so why not incorporate food into your team building?

The Liaison College staff are experts when it comes to providing a fun, relaxing and ultimately delicious experience. 

IMAGINE………

A delicious meal cooked in a professional kitchen using state of the art equipment.  With our skilled Chefs guidance, your group will co-ordinate activities to create a meal consisting of

ALL THIS in a team building environment, filled with fun, ending with your group sitting down and enjoying the fruits of their labour . . .

A SCRUMPTIOUS, THREE COURSE, GOURMENT MEAL!!!!

Team Building is recognized as a great way to promote good employee relations and working environments.  Our program provides your staff with an opportunity to work together and learn in a fun filled relaxing atmosphere.

LIAISON COLLEGE is registered with the Ministry of Training and Education.  It is Canada’s largest trainer of cooks, with ten campuses in Ontario.

We can accomodate any size group.  A short seminar format is combined with hands on training.  After slicing and dicing and cooking up a storm, the group assembles for the best part….eating!!!

Here we include a few sample menus for you to look peruse. If you have something specific in mind we would be happy to price it for you.

A Night in Tuscany

Appetizers

Polenta Grigliatta con Funghi
(Grilled polenta with marinated portabella mushrooms)

Crostini con Bruschetta
(Classic Italian tomato/basil topping on fresh baked garlic croutons)

Panne di Olive
(Fresh baked olive bread with parmagianna reggianno and olive oil)

Covaccine
(Small thin pizzas with various toppings)

Main Courses

Minestrone Di Fagioli Di Montalcino
(Cannellini bean soup “Montalcino” style)

Spaghetti Al Gamberi
(Spaghetti with shrimp)

Papardelle Alla Pisana
(Papardelle pasta with duck liver sauce)

Risotto Al Funghi Con Piccione
(Wild mushroom risotto with squab)

Dessert

Zabaglione al Fruttas
(Italian sabayon with strawberries)

Panna Cotta Al Frutti
(Italian baked custard with fresh fruit)

Torta Di Mele Alle Mandorle
(Apple nut tart)

Torta Di Riso Al Limono
(Tart filled with rice custard)

A Cajun Experience

Appetizers
All served on a bed of lettuce

Seafood Crepes
(Fresh crepes with seafood filling)

Fried Fish & Hushpuppies
(Seasoned fish filets & corn muffins)

Eggplant Bayou Teche
(Eggplant boats stuffed with crab & shrimp)

Crabmeat Avery
(Baked crab cakes)

Soups and Salads
All Served with fresh honey bread

Potato Salad with Green Onion Dressing
(Spicy potato salad)

Cajun Stuffed Potatoes
(Potatoes filled with seasonings)

Cajun Mague Choux
(A flavourful corn pudding)

Crab Salad and Hazel Dressing
(A crab meat salad with mayonnaise)

Entrees
All served with steamed broccoli

Cajun Meatloaf with Beef Sauce and New Potatoes
(Fried loaf with spicy sauce)

Pounded veal with Fettuccini
(Pan fried veal with fresh pasta)

Chicken with Chipotles
(Chicken breast in a béarnaise sauce)

Rabbit Jambalaya
(Rabbit stew with rice)

Dessert

Strawberry Pie with Cream Chantilly
(Fresh strawberry pie)

Pecan Frombles with Vanilla Ice Cream
(Heaven from scratch)

Fig Sherbet with Brown Sugar Cookies
(A lovely sherbet and cookies)

Chocolate Mousse and Tartlets
(How to make a mousse)

Arharn Thai

Appetizers

Mango Miang
(Fresh mango salad on baby spinach)

Ma Hor
(Mince pork, chicken & prawn paste on pineapple & orange segments)

Neua Satay
(Beef satay marinated in tumeric & cumin)

Gung Dong
(Marinated prawns – lime & lemongrass fragrance)

Soups & Salads

Dtom Jiw Gai
(Hot & sour chicken lemongrass soup)

Dtom Khaa Gai
(Creamy chicken & ginger soup with straw mushrooms)

Yam Gop Gati Tian
(Coconut Chicken Salad)

Pla Neua Sot
(Lemongrass marinated beef, grilled with lettuce leaf)

Entrees

Chicken or Shrimp Pad Thai
(Classic)

Duck Curry Steamed in Banana Leaf with Coconut Rice
(Choice of red or green curry)

Pat Pak Gachet
(Stir-fried watercress, minced pork & peanuts served on a bed of lettuce leaf bowls)

Bpuu Pat Pong Garee
(Crab stir-fried with curry powder)

Dessert

Lychee Ice Cream with Fried Taro & Sweet Potato Fries

Bubur ChaCha
(Tapioca pearls & taro root in coconut cream)

Pandanus & Coconut Agar-Agar
(Asian vanilla & coconut cream jelly)

Taro Cake
(Decorated with freshly whipped taro cream)

The Toast of Paris

Soups & Salads

Potage Parmentier
(Warm potato leek soup)

Salad Nicoice
(Romaine lettuce, tuna, eggs, pickle, tomato, olives and beans in vinaigrette)

Salad Aux Tomato
(Tomato stuffed with vegetable brunoise bound with a lime mayonnaise)

Waldorf Salad
(Boston lettuce, celeriac celery, walnuts & apples with Chantilly cream mayonnaise)

Entrees

Chicken Chasseur
(Braised chicken in tomato mushroom demi glace)

Beef Stroganoff
(Tenderloin tips with mushroom, onion and sour cream on fettuccine)

Beef Bourguignone
(Beef, Mushroom, onion and bacon in a red wine sauce on rice)

Pork Tenderloin Sauce Robert
(Medallion of pork in a mustard djon glace)

Dessert

Crepes Suzette
(Crepes in Grand Marnier butter sauce)

Alsacian Apple Tart
(Traditional apple custard tart)

Chocolate Éclairs
(Always a pleasure)

Fresh Berry Pie & Honey Walnut Ice Cream

Join us for a day of team-building with the gentle leadership of our chef instructors. Work together to create your own lunch and share it in the comfort of our dining room. Nothing builds comradarie like sharing food.

For more information on team building at Liaison College, email us now or call us at 905-460-8555 and ask for details about our corporate team building program.

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