‘NIC at Longlands’ opens Thursday, Feb. 7 for a mouth-watering dinner and a unique dining experience with one of the Comox Valley’s most recognized chefs.
The restaurant will be open for Tuesday lunches, Thursday and Friday dinners and other culinary and wine events until March 22. Seats are limited and reservations are recommended. See the schedule of available dates below.
Frazier, a former longtime chef at Courtenay’s Atlas Café and now owner of the gourmet Blue Spruce Ice Cream shop, will lead the kitchen, while NIC students in the Food & Beverage Service THM-170 course will provide front-end service at the events.
Frazier is looking forward to serving a combination of tried-and-tested recipes from his Atlas Café days with some newer, surprise offerings. Menu items include braised beef shanks and roasted fennel and orange salad.
“For me, it’s an opportunity to get into the kitchen and play around with a couple of dishes,” said Frazier, who is also creator and host of the Edible Valley Podcast on local food culture.
‘Pop-ups’ are increasingly popular in the food service industry. According to the US National Restaurant Association’s 2018 ‘What’s Hot’ chef’s survey, pop-ups are among the most popular restaurant concept trends.
The temporary eateries are a cost-effective way for chefs to plate new dishes or concepts and offer a unique dining experience.
“It’s a different way for people to come out and enjoy a really affordable dinner,” said Frazier.
The new Comox Valley pop-up is possible, thanks to a partnership with Longlands Golf Course.
“We are proud to host NIC at Longlands,” said Ron Coulson, owner of Longlands and Crown Isle Golf Resort. “Supporting the academic and professional development of students is a worthy goal for any employer. NIC’s tourism and hospitality training is top-notch and we make a point of hiring program graduates.”
Deborah Forsyth, NIC tourism and hospitality department chair, said the pop-up model provides a rare learning experience.
“This is a hot trend in the industry right now and students will see firsthand how to work deliver excellent food and wine service,” said Forsyth. “We’re also very excited to be working with Jonathan Frazier. His reputation as one of the Valley’s top chefs is well-deserved and food and wine lovers are not going to want to miss this menu.”
To book your seat, email email@example.com or call 250-334-5292 . See below for the full menu and schedule.
Lunch - three courses
$17.95 (coffee/tea + taxes included)
Tomato Basil Soup
Roasted cauliflower puree dressed with a tomato and basil broth
Classic salad with toasted chickpea croutons
Roasted Fennel and Orange Salad
Artisan greens tossed with black olives, toasted hazelnuts in a citrus dressing
Roasted Vegetable Lasagna
Butternut squash, mushrooms, red pepper and zucchini lasagna with toasted focaccia
Madras Curry Braised Beef
Slow roasted beef and seasonal vegetables atop basmati rice and a papadum crisp
Brie Chicken Sandwich & Frites
Chicken breast, Natural Pastures brie with pesto aioli, lettuce and tomato on toasted Honeygrove bread
Blue Spruce Ice Cream Locally Harvested Fruit Sorbet Trio
Served with coconut waffle wafer
Espresso Chocolate Mousse
Dinner - three courses
$45 (coffee/tea + taxes included)
Blue crab cakes on artisan greens, with mint pea puree and lemon vinaigrette
Cumin Roasted Cauliflower
Slow roasted cauliflower tossed with romaine, lemon aioli, toasted almonds and grana padano
French Onion Soup
Caramelized onions in a rich beef broth with Honeygrove bread croutons and Natural Pastures brie cheese
Stuffed Chicken Breast
Balsamic glazed chicken breast stuffed with goat cheese and herbs, potato frites, sautéed kale and candied shallots
Braised Beef Shanks
Slow cooked shanks with gremolata, mashed potatoes and trio of roasted seasonal vegetables
Wild caught salmon, prawns, cod, Salt Spring Island mussels and roasted fennel in a tomato and white wine broth with toasted focaccia
Roasted Vegetable Risotto
Mushrooms, butternut squash, carrots, and cauliflower with creamy rich arborio risotto and toasted hazelnuts
Chocolate crème brûlée with orange and ginger compote and whipped cream
Hazelnut Butter Tart
Served with Blue Spruce Ice Cream’s spruce tip ice cream
Blue Spruce Ice Cream’s Locally Harvested Fruit Sorbet Trio
Served in a coconut waffle bowl
To reserve your seat or change your reservation, please email firstname.lastname@example.org or call 250-334-5292.
Lunches (Tuesdays, 11:30 am to 1:30 pm)
Tuesday, February 12, sold out - cancelled due to weather
Tuesday, February 26, sold out
Tuesday, March 5, sold out
Dinners (Thursdays and Fridays, 5 to 8 pm)
Thursday, February 7
Friday, February 8
Thursday, February 14, sold out
Friday, February 15
Thursday, February 28
Friday, March 1
Thursday, March 7
Friday, March 8
Thursday, March 14
Friday, March 15
Thursday, March 21
Friday, March 22, sold out