Bon Apptit!

The ASME Northern Alberta Section is holding its February Dinner Meeting at ERNESTS, the NAIT Culinary
Institutes acclaimed dining room where guests will be treated to gourmet faire and tour the kitchens of the state-of-
the-art Hokanson Centre for Culinary Arts.

For this event, we are excited to be extending member pricing to members of ASME and other technical societies
(ASM, NACE, CSME, AWS, SME, SPE, etc.) and their guests.

Date: Thursday, February 27, 2014
Registration and social hour (5:00 - 6:00pm)
Presentation and Tour (6:00 - 7:00 pm)
Chapter Business (7:00 - 7:15 pm)
Dinner (7:15 - 9:00 pm)

Location: Ernests Dining Room, 11762 - 106 Street (see map)

Pricing:
Members and their guests $40.00 per person
Non-Members $50.00 per person



Menu:
Heirloom Spinach Salad (Smoked Gouda and Buttermilk Vinaigrette)
Free Range Chicken with Feta Stuffed Grape Tomato Coulis
Granny Smith Apple Galette (Caramel Sauce and Raspberry Sorbet)

Please contact us at nas.asme@gmail.com with any dietary restrictions.

Ernest's Dining Room is recognized as one of Edmonton's top fine dining experiences, providing outstanding
contemporary cuisine and elegant service. All dishes are prepared and served by Culinary Arts and Hospitality
Management students. Ernest's serves contemporary cuisine with classical influences. Menus showcase student
creativity and a diverse selection of regional cuisine made from high-quality local food products.

NAIT's School of Hospitality and Culinary Arts has been providing skilled graduates to the hospitality industry for
more than 40 years. Graduates can be found around the world, putting their NAIT education to work. The school
trains more than 500 students a year in its various programs. Students benefit from industry-experienced faculty,
comprehensive, up-to-date curriculum and the state-of-the-art Hokanson Centre for Culinary Arts.

In 2009, NAIT launched the Hokanson Chef in Residence program, the first of its kind in Canada. The program
provides students in the NAIT School of Hospitality and Culinary Arts with the rare opportunity to learn first-hand
from some of the best chefs in the world. This ongoing program will bring culinary authorities from around the
world to NAIT to share their insights and expertise with students and faculty. The goal of the Chef in Residence
program is to expose students to innovative cooking techniques and diverse culinary trends and styles. The
Hokanson Chef in Residence program kicked off with Canadian celebrity chef Rob Feenie in 2009, followed
by David Adjey in 2010, Susur Lee in 2011 andMassimo Capra in 2012. The 2013 Hokanson Chef in
Residence was Chris Cosentino.



Culinary Team NAIT is a group of NAIT Culinary Arts students and instructors that competes at the regional,
national and international levels. Team NAIT also collaborates withTeam Alberta and Team Canada. Team NAIT
has won many honours, most recently they took home 2 gold and 2 silver medals at the 2012 Culinary Olympics in
Erfurt, Germany in October. They also came home with 3 silvers, and 4 bronzes at Emirates Salon Culinaire in
Dubai, which ran in February 2012. Other competitions Culinary Team NAIT has participated in have been very
successful, starting with winning 4 silver and 6 bronze at HOFEX 2011 in Hong Kong. Every member of Team
NAIT brought home a medal from both the Escoffier Society competition in Toronto in March 2010 and the
FHA2010 Culinary Challenge in Singapore April 20 - 23, 2010.