JESSICA LABERGE BLAKELEY
LIFE REPORTER

Drink the Olympic rings and feast on B.C. fare at the Humber Room’s Olympic dinner.
A special menu was created for the Feb. 25 dinner by culinary faculty members chef James Bodanis and chef Rudi Fischbacher.
“We based this menu as a celebration for the Olympics, for British Columbia, using British Columbia products,” Bodanis said.
Dishes include B.C. sockeye salmon with apple, fennel, celery root, and orange salad, which will be served as an appetizer.
The goal for the menu, he said, is to celebrate athletes with food that is healthy, nutritious and refreshing.
The evening will also include a cocktail created by tourism operations professor Dan Reeves and his students.
The one ounce layered shot includes the five colours of the Olympic rings and is lit before serving, creating the Olympic flame.
The shot includes equal parts of Grand Marnier, crème de menthe, crème de cacao, cherry brandy and Kahlua.
“I love doing this kind of stuff because it’s a good chance to showcase our bartending,” Reeves said.
Reeves will give a demonstration at the dinner of how the shot is made, and he said it will be available to any guest wanting to give it a try.
“The bigger picture is to focus on the skills of our students and some of the stuff that we as a college are doing.”
The dinner will give Humber culinary students a chance to show their skills.
“We will have a class in that night. They spearhead the whole service,” Bodanis said.
“It’s their show. We just help them.”
The idea for the Olympic dinner menu came from the marketing and communications department.
“In looking for story opportunities and media pitching opportunities one of the things we do is look at the calendar,” said executive director Andrew Leopold. “The big thing staring a lot of us in the face, of course, is the Vancouver Olympics.”
The Humber Room is accepting reservations for the three-course, $45 dinner.