Pan Fried Cajun Fish, Mexican Rice, Steamed Vegetable Or
Red Bean and Sausage Gumbo, Mexican Rice, Steamed Vegetable
Choices of Whole Fresh Fruits
FRIDAY 2/27 – LAST WEEKLY COLLEGE DINNER
Japanese Beef Curry, Jasmine Rice Or
Vegetarian Tofu and Edamame Japanese Curry, Jasmine Rice
Choices of Whole Fresh Fruits
Reservation & Meal Changes: Please make reservations or meal changes at least one day ahead before noon for dinners on Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners. Reservations and changes can be made via email: sjcculinary@gmail.com or by calling 822-5857.
Letter from Chef Clarence Tay, Owner/Operator, SJC Culinary Services
Dear SJC Residents, Alumni, College Administrators and Staff,
On behalf of the SJC Culinary Service team and myself, I would like to express our warmest gratitude to all of you for the opportunity to be a part of the larger SJC community. It has been a pleasure and an honour for us to be able to cook for you all these years and I hope that my team and I were able to contribute a small part to your experiences living in the college.
I have been a part of the larger SJC community for 25 years, that’s more than half of my adult life. It is a sobering and humbling thought to know that some of our current residents were not born yet when I first joined St. John’s College as the Executive Chef for the SJC Dining Society, how time flies by. I am very appreciative of the time I have spent here and the many wonderful and happy memories I possess. Throughout the 25 years, I have had the privilege to meet many of you, the current and former residents of the college. Many of you helped me and my team developed, defined and refined the SJC meal plan motto, The World Around Our Table through constructive feedback and suggestions. The support and goodwill that I received from all former Principals, Dr. Henry Yu, Ms. Sandra Shepard, Ms. Stacy Barber, past Dining Society Board members and all current and previous administration staff have been nothing but tremendous, for these I am truly grateful. In addition, I owed a lot to my former kitchen colleagues and my current team. All of them had and have been an instrumental part of why I have been with the College for a quarter of a century.
I will be retiring at the end of February and will certainly miss the spirit of the SJC community. Upon retiring, I will be joining my family at our farmstead in Thailand for my next chapter in life. Our farm is named Suanova Farm, a Thai and English wordplay meaning
Garden with The Shining Star, my wife’s Thai name being Shining Star. The farm is located at a small rural village in Potharam, Ratchaburi Province, about 90 kilometres west of Bangkok, Thailand. We are currently building out our farmstead for our human and animal family to live out a quiet, tranquil and healthy lifestyle. A place where we can welcome family, friends and guests to experience life on a farm in rural Thailand.
I invite you all to follow along our journey in our farmstead through our Instagram account link below.
Lastly, my best wishes to you and to your families, may you all achieve success and happiness, in academic pursuits, in career and in life.
I write this message today with a deep sense of gratitude to announce the upcoming retirement of Chef Clarence Tay. Although Chef Clarence had originally planned to retire in 2024, he generously agreed to postpone his retirement so his team at SJC Culinary Services would continue to feed and sustain our SJC residents through 2025. We are thankful to both him and his team for helping keep “The World Around Our Table” going through this final year of our 28 years of life in this beautiful building, and on behalf of St. John’s College UBC, I want to wish him and his family the best as he finally can enjoy his well-earned retirement after 24 years of being the heart of our community.
SJC began with shared dining as the core component of our community-building, but it was not until Chef Clarence Tay joined SJC in 2001 that we truly became “The World Around Our Table.” Chef Clarence’s rare ability to rotate our menu each day through a broad spectrum of international cuisines has been a foundational ethic of who we are. The values of cross-cultural learning and exchange, as well as mutual respect and an open mind with an open heart, are embodied in the daily ritual of sharing a meal that–for some of us–reminds us of home, while simultaneously offering for others a new, and sometimes, challenging experience. It is because of Chef Clarence Tay and his team’s ability to create and rotate through such a global array of culinary experiences that our residents for over a quarter of a century have sat together with an open stomach–ready to try new kinds of food–to go with an open heart and open mind in their conversations.
Chef Clarence came to SJC after completing his culinary training in Singapore, working in prestigious restaurants there before heading to Toronto in the mid-1980s. He honed his craft at the Delta Chelsea Inn, then Canada’s largest hotel, working his way up to the position of Banquet Chef. During that time he also completed and earned the designation of ‘Gold Seal’ certified Chef de Cuisine, a culinary program administered by the Canadian Culinary Institute. Clarence went back to Singapore after spending 8 years in Toronto. In Singapore, he worked in several premier hotels, including five years as Executive Chef of the award winning ‘Le Meridien Singapore.’ Through decades of experience, Chef Clarence gained a deep knowledge and expertise beyond French haute cuisine, becoming skilled in preparing a wide variety of international cuisines. After returning to Canada in 2000 to settle in Vancouver–to the great fortune of SJC and our 2000+ alumni–Chef Clarence joined SJC in October 2001 and has nourished and nurtured us ever since for 24 years.
Chef Clarence Tay and SJC Culinary Services will be ending their operations on February 28, 2026, in just over three and a half months. We will be sharing with SJC residents more details to follow on how UBC Food Services will provide meal plan options for residents in March and April 2026, so please look out for another message from me about our housing and meal plan transition.
St. John’s College owes a debt of gratitude for all that Chef Clarence Tay has done for us over the decades, including keeping our residents healthy and nourished during the most challenging period of the social distancing and isolation of CoViD-19. During a difficult period when the wholesale distribution of produce and delivery food to UBC campus had stopped, Chef Clarence personally went out early every morning to purchase food so that our 100+ residents who were unable to return home, and compelled to isolate themselves in SJC, would be fed each day.
Please join me in thanking Chef Clarence Tay for his tremendous service to a generation of our residents, and wishing him and his family all the best in their retirement in Thailand, where he and his family have nearly completed work on their dream retirement home. Chef Clarence will continue to share his love of preparing food for others even in his retirement, welcoming fortunate guests to his farm in the years to come…
Chef Clarence, we wish you the best in this next stage of your life!
—
Prof. Henry Yu 余全毅
Principal,
St. John’s College | Graduate and Postdoctoral Studies The University of British Columbia | Vancouver Campus | Musqueam Traditional Territory 2111 Lower Mall | Vancouver, B.C. | V6T 1Z4
TUESDAY 1/20 Seafood New Burg, Mashed Potato, Steamed Vegetable Or Button Mushroom and Navy Bean Ala King, Mashed Potato, Steamed Vegetable Carrot Cake
WEDNESDAY 1/21 Chicken Tandoori, Basmati Rice, Raita Or Tofu Tandoori with Chickpea Curry, Basmati Rice, Raita Choice of Whole Fresh Fruits
FRIDAY 1/23 Green Thai Chicken Curry, Jasmine Rice Or Edamame Bean Green Thai Curry, Jasmine Rice Choice of Whole Fresh Fruits
Reservation & Meal Change Instructions: Please make reservations or meal changes at least one day ahead before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday’s and Monday’s dinners.
Reservations and changes can be made via email: sjcculinary@gmail.com or by phone: 822-5857.
SUNDAY 1/11 Tuscan Salmon, Herb Roasted Potatoes, Steamed Cauliflower Or Tuscan Navy Bean and Portobello Mushroom Stew, Herb Roasted Potatoes, Steamed Cauliflower Choice of Whole Fresh Fruits
MONDAY 1/12 Shrimp Souvlaki Skewers, Couscous, Steamed Vegetables Or Vegetable and Falafel Skewers, Couscous, Steamed Vegetables Cinnamon Sugar Churros
WEDNESDAY 1/14 Butter Chicken, Basmati Rice, Green Beans Or Shahi Paneer, Basmati Rice, Green Beans Choice of Whole Fresh Fruits
THURSDAY 1/15 Sweet and Sour Fish, Jasmine Rice, Asian Vegetable Or Sweet and Sour Tofu and Bean Curd Sheets, Jasmine Rice, Asian Vegetable Blueberry Jello
FRIDAY 1/16 Chicken Peri Peri, Turmeric Rice, Steamed Vegetable Or Chickpea Tagine, Turmeric Rice, Steamed Vegetable Choice of Whole Fresh Fruits
Reservation & Meal Change Instructions: Please make reservations or meal changes at least one day ahead before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday’s and Monday’s dinners.
Reservations and changes can be made via email: sjcculinary@gmail.com or by phone: 822-5857.
SUNDAY 1/4 Roasted Five Spice Chicken, Jasmine Rice, Asian Vegetable Or Stir Fry Vegetable with Tofu, Jasmine Rice, Asian Vegetable Choice of Whole Fresh Fruits
Reservation & Meal Change Instructions: Please make reservations or meal changes at least one day ahead before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday’s and Monday’s dinners.
SUNDAY 12/28 Chicken BBQ, Roasted Nugget Potato, Steamed Vegetable Or Vegetarian Chili Con Carne, Roasted Nugget Potato, Steamed Vegetable Choice of Whole Fresh Fruits
MONDAY 12/29 Steamed Fish with Black Bean Sauce, Jasmine Rice, Asian Vegetable Or Vegetarian Spring Roll, Egg Fried Rice, Asian Vegetable Lemon Posset
TUESDAY 12/30 Seafood Marinara Linguine, Steamed Vegetable, Garlic Toast Or Vegetarian Tenders with Mushroom Alfredo Linguine, Steamed Vegetable, Garlic Toast Choice of Whole Fresh Fruits
WEDNESDAY 12/31 Beef Bourguignon, Par Boiled Rice, Steamed Vegetable Or Chickpea and Spinach Filo Wrap, Par Boiled Rice, Steamed Vegetable Assorted Cake
FRIDAY 1/2 Goan Fish Curry, Basmati Rice, Steamed Vegetable Or Aloo Gobi with Egg Curry, Basmati Rice, Steamed Vegetable Choice of Whole Fresh Fruits
Reservation & Meal Change Instructions: Please make reservations or meal changes at least one day ahead before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday’s and Monday’s dinners.
Vegetarian Japanese Tofu Curry, Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
MONDAY 12/22
Pan-Fried Corn Meal Fish, Jasmine Rice, Steamed Vegetables Or
Potato and Onion Bhaji with Lentil Curry, Jasmine Rice, Steamed Vegetables
Choice of Whole Fresh Fruits
TUESDAY 12/23
Beef Burger, Fries, Condiments Or
Vegetarian Black Bean Burger, Fries, Condiments
Ice Cream
WEDNESDAY 12/24
Parmesan-Crusted Salmon, Herb Rice Pilaf, Steamed Vegetables Or
Zucchini Boat Stuffed with Duxelle, Herb Rice Pilaf, Steamed Vegetables
Choice of Whole Fresh Fruits
THURSDAY 12/25
Roasted Pork Loin, Mashed Potatoes, Steamed Vegetables Or
Quinoa and Navy Bean Veggie Loaf, Mashed Potatoes, Steamed Vegetables
Chocolate Graham Mousse
FRIDAY 12/26
Chicken Korma, Basmati Rice, Naan Or
Rajma Masala with Paneer, Basmati Rice, Naan
Choice of Whole Fresh Fruits
Reservation & Meal Change Instructions: Please make reservations or meal changes at least one day ahead before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday’s and Monday’s dinners.
Salmon Teriyaki with Japanese Rice and Asian Vegetables Or
Dubu Jorim with Japanese Rice and Asian Vegetables
Choice of Whole Fresh Fruits
MONDAY 12/15
Chicken Shawarma Rice Bowl Or
Chickpea Curry and Falafel Rice Bowl
Assorted Cakes
TUESDAY 12/16
Fish and Chips with Fries, Tartar Sauce, and Steamed Seasonal Vegetables Or
Spinach and Mushroom Frittata with Fries and Steamed Seasonal Vegetables
Choice of Whole Fresh Fruits
WEDNESDAY 12/17
Oriental-Style Beef Stew with Jasmine Rice Or
Soy-Braised Eggplant and Edamame Stew with Jasmine Rice
Corn Custard
THURSDAY 12/18
Shrimp Alfredo Penne Pasta with Steamed Seasonal Vegetables Or
Vegetarian Bolognese Penne Pasta with Steamed Seasonal Vegetables
Choice of Whole Fresh Fruits
FRIDAY 12/19
Lemon Pepper Chicken with Roasted Nugget Potatoes and Steamed Seasonal Vegetables Or
Vegetable Paneer Skewers with Roasted Nugget Potatoes and Steamed Seasonal Vegetables
Choice of Whole Fresh Fruits
Reservation & Meal Change Policy: Please make reservations or request meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners. Changes can be made via email at sjcculinary@gmail.com or by calling 822-5857.
Vancouver-born artist Raymond Chow graduated from the Department of Art Education at the University of British Columbia where he studied etching and portraiture. Mr. Chow is perhaps best known for his witty and sensitive drawings of Canadian houses in locations ranging from British Columbia to the Maritimes. He has exhibited extensively in Vancouver, Ottawa, Montreal, and Hamilton and has also shown in San Francisco and London, England. Collections of Mr. Chow’s works include Indira Ghandi, Art Philips, Paul Anka, Samantha Eggar and Raymond Burr. Mr. Chow spends considerable time playing one of his four antique pianos, composing, and working on his vintage cars.
This artwork was drawn during St. College’s inception circa 1997. Holiday decorations were added by St. John’s College for temporary seasonal purposes.
Please make reservations or meal changes at least one day in advance before noon for dinners on Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners. Reservations and changes can be made by emailing sjcculinary@gmail.com or calling 822-5857. Thank you.
Please make reservations or meal changes at least one day in advance before noon for dinners on Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners. Reservations and changes can be made by emailing sjcculinary@gmail.com or calling 822-5857. Thank you.
Reservation & Meal Change Policy: Please make reservations or request meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by noon on Friday for Sunday and Monday dinners. Reservations and changes can be made via email:sjcculinary@gmail.com or phone: 822-5857.
Grilled Lemongrass Chicken, Jasmine Rice, Pickled Daikon and Carrots Or Minced Vegetable and Edamame Cabbage Wrap, Jasmine Rice, Pickled Daikon and Carrots
Choices of Whole Fresh Fruits
MONDAY 11/17
Baked Fish Chimichurri, Scalloped Potatoes, Steamed Seasonal Vegetables Or Chickpea Patty Chimichurri, Scalloped Potatoes, Steamed Seasonal Vegetables
Choices of Whole Fresh Fruits
TUESDAY 11/18
Pulled Pork Burrito, Fries, Salsa, Guacamole, Sour Cream Or White Button Mushroom and Red Kidney Bean Burrito, Fries, Salsa, Guacamole, Sour Cream
Ice Cream Cups
WEDNESDAY 11/19
Chicken Katsu Curry, Jasmine Rice, Steamed Bean Sprouts Or Tofu and Vegetable Japanese Curry, Jasmine Rice, Steamed Bean Sprouts
Choices of Whole Fresh Fruits
THURSDAY 11/20
Pan-Fried Cajun Fish, Roasted Sweet Potato, Steamed Seasonal Vegetables Or Red Bean and Plantain Stew, Roasted Sweet Potato, Steamed Seasonal Vegetables
Black Rice and Tapioca Pudding
FRIDAY 11/21
Beef Kaldereta, Jasmine Rice Or Vegetarian Tempeh Kaldereta, Jasmine Rice
Choices of Whole Fresh Fruits
Reservation Information
Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Chicken Adobo, Jasmine Rice, Asian Vegetables Or Bamboo Shoot and Konjac Stir Fry, Jasmine Rice, Asian Vegetables
Choices of Whole Fresh Fruits
MONDAY 11/10
Fish Puttanesca, Roasted Nugget Potato, Steamed Seasonal Vegetables Or Lentil and Chickpea Puttanesca, Roasted Nugget Potato, Steamed Seasonal Vegetables
Lemon Streusel
TUESDAY 11/11
Chicken Korma, Basmati Rice, Naan Or Cauliflower and Potato Korma, Basmati Rice, Naan
Choices of Whole Fresh Fruits
WEDNESDAY 11/12
Pork Mushroom Marsala, Mashed Potato, Green Beans Or White Bean and Mushroom Marsala, Potato and Cheese Perogy, Green Beans
Choices of Whole Fresh Fruits
THURSDAY 11/13
All Vegetarian Day
Spinach and Ricotta Cannelloni, Garlic Toast, Steamed Seasonal Vegetables
Raspberry Mousse Cake
FRIDAY 11/14
Beef Chili Con Carne, Jasmine Rice, Butter Corn Or Vegetarian Chili Con Carne, Jasmine Rice, Butter Corn
Choices of Whole Fresh Fruits
Reservation Information
Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Steamed Chicken with Black Bean Sauce, Jasmine Rice, Asian Vegetables Or Stir-Fry Tofu and Vegetables with Black Bean Sauce, Jasmine Rice, Asian Vegetables
Choices of Whole Fresh Fruits
MONDAY 11/03
Fish Tacos, Fries, Salsa, Sour Cream, Guacamole Or Chipotle Jackfruit Tacos, Fries, Salsa, Sour Cream, Guacamole
Baked Lemon and Dill Salmon, Couscous, Brussels Sprouts Or Vegetable and Paneer Skewers, Couscous, Brussels Sprouts
Assorted Cakes
THURSDAY 11/06
BBQ Chicken Leg, Roasted Sweet Potato, Green Beans Or Black Bean Veggie Loaf, Roasted Sweet Potato, Green Beans
Choices of Whole Fresh Fruits
FRIDAY 11/07
Shrimp Ala King, Jasmine Rice, Steamed Seasonal Vegetables Or Coconut Artichoke Curry, Jasmine Rice, Steamed Seasonal Vegetables
Choices of Whole Fresh Fruits
Reservation Information
Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Honey Garlic Pork Stir Fry, Jasmine Rice, Asian Vegetables Or Braised Bean Curd Sheet and Wood Ear Mushroom, Jasmine Rice, Asian Vegetables
Black Rice and Tapioca Pudding
FRIDAY 10/31
Spaghetti Beef Bolognese, Garlic Green Beans Or Eggplant Lasagna, Garlic Green Beans
Choices of Whole Fresh Fruits
Reservation Information
Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Water, people, and time flow on. They do not return to their original points but show it is possible for life itself to flow on. – Professor Gu Xiong, SJC Fellow
“Waterscapes: Johannean Journeys”
This art installation was created by artist and SJC Faculty Fellow, Professor Xiong Gu as part of the College’s 15th year anniversary recognizes our Johannean founders, many of whom left their homes in Shanghai and relocated to places around the world including Vancouver. “Waterscapes: Johannean Journeys” also celebrates the many SJC Fellows who have made SJC their home. Working with our Resident Fellows, Professor Gu created a beautiful tribute to our Johannean heritage and an inspiring vision of what the College strives to be.
As the boats were folded using archival paper along with archival pencils for the messages written inside the boats, this art installation will hung int he Dining Hall for nearly 15 years. The enduring legacy of this installation was summed up in a message from Principal Yu in a message to the College community, “Sitting around a table together folding boats, cheering each other up after hours of mind-numbing measuring and tying of fishing line–I have seen so many of you laughing and working together in ways that symbolize the truest meaning and lasting legacy of the boat installation.”
When St. John’s College closes for construction in May 2026, a part of this installation will journey to WMAX where SJC staff will work out of a temporary office, and then it will flow into the new SJC space in the Lower Mall Precinct in 2029.
“The World Around our Table”, depicts a Tonga kumete or kava bowl, which is used here to symbolise communal dining, sharing and multiculturalism at St. John’s College. The common Tongan practice of kava drinking or “faikava” is closely connected with “talanoa”, which can be referred to as a conversation, a talk, an exchange of ideas or thinking, whether formal or informal.
In Tonga, the gift of a tapa, or ngatu, is of great social and ceremonial importance. The cloth is painstakingly made from the bark of mulberry trees by local women, then lovingly designed and painted with images that are central to the cultural identity, social relations, politics, history and contemporary religion of the people.
St. John’s College has been honoured to accept the gift of three tapas from St. John’s College Alumnus, Stan Manu. This tapa was presented in 2014 and was specially designed by Stan’s mother, Kelela Lotiola, and personalized with symbols embodying the College, as well as traditional Tongan emblems.
We seek to inspire a global vision and foster a spirit of community among our residents and alumni through multicultural education, intercultural understanding, and international exchange. We cultivate lasting friendships across diverse backgrounds by dining together and creating a home away from home. We aspire to create an atmosphere of social and intellectual engagement through dialogues, lectures, workshops, and other activities. We are committed to enriching the intellectual and cultural life of the University, as well as welcoming and engaging with off-campus communities. We strive to embody the traditions of academic excellence and public service inherited from our founders, the alumni of St. John’s University Shanghai.
At the core of SJC is community. Community is the lifeblood of this place (just as leaves photosynthesize to produce nourishment for a plant) where there is a culture of care and connection, and lifelong friends are made. Our community is resilient (just as lotus leaves have special water repellency), staying true to our Johannean values in the face of adversity and uncertainty.
Support (Petal)
Members of our community feel supported, having access and feeling safe to ask for help.
Global Diversity (Petal)
Our international graduate students come from many different nations, creating a diverse environment where residents learn to become global citizens.
Food (Petal)
Dining together regularly is at the heart of SJC. Residents are exposed to a diverse range of foods and cultures.
The World Around Our Table (Global Diversity Petal + Food Petal)
SJC welcomes the world around our table – literally and metaphorically. This motto captures what makes SJC a unique, warm place of dialogue and the sharing of ideas and perspectives.
Personal Transformation (Support Petal + Global Diversity Petal)
Through living, conversing, and sharing in a globally diverse and supportive community, SJC residents experience personal growth and transformation.
Journeys (Water currents)
The currents of each of our lives bring us to SJC; they also bring us away from SJC. Just like the boats in our Dining Hall, we are each on our own journey yet we have converged here for a time. Though the waters we are in can be turbulent and uncertain, it is our stem and our roots that keep us anchored.
Sense of Place and Belonging (Stem)
One’s experience at SJC is grounded in physical place and relational context. SJC is anchored in the values and legacy of St. John’s University (SJU) Shanghai.
Johannean Roots (Roots)
SJC was established (“planted”) by alumni of St. John’s University Shanghai in 1997. SJC is rooted in the “Johannean spirit” of light, truth, and coming together to make the world a better place. We honour these roots from which SJC has grown.
Making the World a Better Place (Bees)
As residents move out and students graduate, they fly out to cross-pollinate in other places and communities. Our hope is that through their time here, SJC alumni (“Johanneans”) will go out into the world transformed, empowered, and equipped with a deeper understanding of what it means to be a global citizen, to understand and collaborate across difference, and to serve and impact others. And, alumni always have a home to come back to at SJC.
SUNDAY, October 19 Almond-Crusted Salmon, Roasted Potatoes, Steamed Seasonal Vegetables Or Edamame Veggie Loaf, Roasted Potatoes, Steamed Seasonal Vegetables
Choice of Whole Fresh Fruits
MONDAY, October 20 Oriental Beef Stew, Jasmine Rice Or Butternut Squash Coconut Stew, Jasmine Rice
Vanilla Tapioca Pudding
TUESDAY, October 21 Fish and Chips, Four-Way Vegetables, Tartar Sauce Or Plant-Based Tenders, Fries, Four-Way Vegetables, Tartar Sauce
Choice of Whole Fresh Fruits
WEDNESDAY, October 22 Chicken Tandoori, Basmati Rice, Steamed Green Beans Or Tempeh Chana Masala, Basmati Rice, Steamed Green Beans
Choice of Whole Fresh Fruits
THURSDAY, October 23 Creamy Tuscan Shrimp Stew, Mashed Potatoes, Steamed Seasonal Vegetables Or Tuscan White Bean and Mushroom Stew, Mashed Potatoes, Steamed Seasonal Vegetables
Chocolate Brownies
FRIDAY, October 24 Green Thai Chicken Curry, Jasmine Rice, Asian Vegetables Or Vegetable and Tofu Green Thai Curry, Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
Reservation Information
Please make dinner reservations or meal changes at least one day in advance before noon for Tuesday to Friday dinners, and by Friday before noon for Sunday and Monday dinners.
Reservations and changes can be made by: 📧 Email: sjcculinary@gmail.com 📞 Phone: 822-5857
SUNDAY, OCTOBER 12 Steamed Fish with Ginger Soy Sauce, Jasmine Rice, Asian Vegetables or Minced Vegetable Cabbage Roll, Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
MONDAY, OCTOBER 13 Roast Beef, Mashed Potatoes, Seasonal Vegetables or Chickpea and Spinach Filo Wrap, Mashed Potatoes, Seasonal Vegetables
Pumpkin Pie
TUESDAY, OCTOBER 14 Goan Fish Curry, Basmati Rice, Naan Bread or Shahi Paneer, Basmati Rice, Naan Bread
Choice of Whole Fresh Fruits
WEDNESDAY, OCTOBER 15 Chicken Alfredo Linguine, Garlic Toast or Linguine alla Norma, Garlic Toast
Choice of Whole Fresh Fruits
THURSDAY, OCTOBER 16 All-Vegetarian Day Vegetarian Burrito (Mexican Rice, Corn, Beans, Mushrooms), Fries, Salsa, Sour Cream, Guacamole
Ice Cream Cup
FRIDAY, OCTOBER 17 Grilled Lemongrass Chicken, Jasmine Rice, Asian Vegetables or Vegetarian Spring Roll, Fried Rice, Asian Vegetables
Choice of Whole Fresh Fruits
Reservation Notice: Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Reservations and changes can be made by emailing sjcculinary@gmail.com or calling 604-822-5857. Thank you!
Reservation & Meal Change Policy: Please make reservations or meal changes at least one day in advance before noon for dinners from Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Reservations and changes can be made via email:sjcculinary@gmail.com or phone: 822-5857.
Shrimp Fried Rice – Vegetable Spring Rolls, Asian Vegetables, Sweet Chili Sauce Or
Vegetarian Tofu Fried Rice – Vegetable Spring Rolls, Asian Vegetables, Sweet Chili Sauce
Choice of Whole Fresh Fruits
TUESDAY 26/Aug
Squid Curry Masala – Turmeric Rice, Seasonal Vegetables Or
Paneer Butter Masala – Turmeric Rice, Seasonal Vegetables
Choice of Whole Fresh Fruits
WEDNESDAY 27/Aug
Spaghetti with Meat Sauce – Garlic Bread, Vegetables Or
Fusilli with Alfredo Sauce – Garlic Bread, Vegetables
Choice of Whole Fresh Fruits
THURSDAY 28/Aug
Fish & Chips (Pollock) – Fries, Tartar Sauce, Buttered Peas Or
Plant-Based Fish Strips – Fries, Tartar Sauce, Buttered Peas
Choice of Whole Fresh Fruits
FRIDAY 29/Aug
Char Siu Roasted Chicken – Jasmine Rice, Asian Vegetables Or
Buddha Delight – Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
Reservations & Meal Changes:
Make reservations or meal changes at least one day ahead before noon for dinners on Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Reservations/changes can be made via email:sjcculinary@gmail.comor by phone: 822-5857.
Spaghetti with Beef Bolognese, served with Garlic Bread Or
Spaghetti with Vegetarian Meatballs in Marinara Sauce, served with Garlic Bread Dessert: Assorted Cakes
Monday, July 14
BBQ Chicken Leg, served with Rice and Seasonal Vegetables Or
Vegan Kung Pao Tofu, served with Rice and Seasonal Vegetables Sides: Choice of Whole Fresh Fruits
Tuesday, July 15
Teriyaki Salmon Rice Bowl with Asian Vegetables Or
Edamame Bean Teriyaki Rice Bowl with Asian Vegetables Sides: Choice of Whole Fresh Fruits
Wednesday, July 16
Indian Fish Curry with Turmeric Rice and Asian Vegetables Or
Paneer Masala with Turmeric Rice and Asian Vegetables Sides: Choice of Whole Fresh Fruits
Thursday, July 17
Chicken Cacciatore with Buttered Boiled Potatoes and Seasonal Vegetables Or
Eggplant Parmigiana with Buttered Boiled Potatoes and Seasonal Vegetables Sides: Choice of Whole Fresh Fruits
Friday, July 18
Chicken Chow Mein with Vegetarian Spring Rolls and Sweet Chili Sauce Or
Vegetarian Chow Mein with Vegetarian Spring Rolls and Sweet Chili Sauce Dessert: Sweet Black Glutinous Rice
Meal Reservations & Changes: Please make your dinner reservations or meal changes at least one day in advance by noon for Tuesday to Friday dinners, and by Friday at noon for Sunday and Monday dinners.
You can reserve or make changes by emailing sjcculinary@gmail.com or calling 822-5857. Thank you!
Seafood Green Thai Curry, Jasmine Rice, Asian Vegetables OR
Tofu Green Thai Curry, Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
WEDNESDAY – July 9
Traditional Baked Chicken, Ginger Rice, Seasonal Vegetables OR
Braised Eggplant with Beans, Ginger Rice, Seasonal Vegetables
Ice Cream
THURSDAY – July 10(All-Day Vegetarian)
Cheese Tortellini with Your Choice of Sauce: Alfredo or Marinara
Served with Texas Garlic Toast
Choice of Whole Fresh Fruits
FRIDAY – July 11
Stir-Fried Chicken with Light Soy-Glazed Dipping Sauce, Jasmine Rice, Asian Vegetables OR
Vegan Kung Pao Tofu, Jasmine Rice, Asian Vegetables
Choice of Whole Fresh Fruits
Reservation Policy: Please make your dinner reservations or meal changes at least one day in advance before noon for dinners on Tuesday to Friday, and by Friday before noon for Sunday and Monday dinners.
Reservations and changes can be made via email at sjcculinary@gmail.com or by calling 822-5857.
Beef Quesadilla – served with Mexican rice, salsa, and sour cream OR
Roasted Vegetable Quesadilla – served with Mexican rice, salsa, and sour cream
Choice of Whole Fresh Fruits
MONDAY, JUNE 30
Grilled Peri-Peri Chicken – with boiled potatoes and seasonal vegetables OR
Black Bean Patty – stuffed with onion, red pepper, egg, cheese, and panko, served with boiled potatoes and seasonal vegetables
Cake Selection
TUESDAY, JULY 1
Sweet & Sour Fish – served with jasmine rice and Asian vegetables OR
Sweet & Sour Tofu – served with jasmine rice and Asian vegetables
Choice of Whole Fresh Fruits
WEDNESDAY, JULY 2
Southern Oven-Roasted Chicken – with rosemary roasted potatoes and seasonal vegetables OR
Vegan Chicken – with rosemary roasted potatoes and seasonal vegetables
Choice of Whole Fresh Fruits
THURSDAY, JULY 3
Squid Curry Masala – with turmeric rice and seasonal vegetables OR
Paneer Butter Masala – with turmeric rice and seasonal vegetables
Coconut Sago Pudding
FRIDAY, JULY 4
Pork Stir-Fry with Soy Dipping Sauce – served with jasmine rice and Asian vegetables OR
Stir-Fried Vegetables with Soy Dipping Sauce – served with jasmine rice and Asian vegetables
Choice of Fresh Fruits
Reservation Notice: Please make your dinner reservations or changes at least one day in advance by 12:00 PM (noon) for dinners Tuesday through Friday, and by Friday at noon for Sunday and Monday dinners.
Reservations and changes can be made via: 📧 Email: sjcculinary@gmail.com 📞 Phone: 822-5857
Thai Fish Green Curry Served with Jasmine Rice and Asian Vegetables or
Tofu & Mushroom Green Curry Served with Jasmine Rice and Asian Vegetables
Dessert: Sweet Black Glutinous Rice
MONDAY – June 23
Cajun-Rubbed Chicken Leg Served with Herb-Roasted Potatoes and Coleslaw or
Spanakopita (Spinach & Cheese Pastry) Served with Herb-Roasted Potatoes and Coleslaw
Dessert: Choice of Whole Fresh Fruits
TUESDAY – June 24
Pork Schnitzel with Gravy Served with Buttered Boiled Potatoes and Seasonal Vegetables or
Vegetarian Meatloaf with Gravy Served with Buttered Boiled Potatoes and Seasonal Vegetables
Dessert: Choice of Whole Fresh Fruits
WEDNESDAY – June 25
Beef Burger Served with Fries and Condiments or
Plant-Based Burger Served with Fries and Condiments
Dessert: Choice of Whole Fresh Fruits
THURSDAY – June 26
Fish & Chips (Pollock) Served with Fries, Tartar Sauce, and Buttered Peas or
Edamame Patties Served with Fries, Tartar Sauce, and Buttered Peas
Dessert: Assorted Cakes
FRIDAY – June 27
Black Bean Chicken Served with Jasmine Rice and Asian Vegetables or
Buddha’s Delight(Vegetarian Stir-Fry) Served with Jasmine Rice and Asian Vegetables
Dessert: Choice of Whole Fresh Fruits
Reservation & Meal Change Policy: Please make reservations or meal changes at least one day in advance before noon for dinners Tuesday through Friday, and by Friday before noon for Sunday and Monday dinners.
Chow Mein Noodles Served with Spring Rolls and Sweet Chili Sauce
Dessert: Choice of Whole Fresh Fruits
MONDAY – June 16
Korean-Style Baked Chicken (Gochujang) Served with Rice and Asian Vegetables or
Chickpea Patties Served with Rice and Asian Vegetables
Dessert: Assorted Cakes
TUESDAY – June 17
Baked Fish with Sundried Tomato Butter Sauce Served with Butter-Boiled Potatoes and Seasonal Vegetables or
Perogies with Sautéed Onions & Sour Cream Served with Butter-Boiled Potatoes and Seasonal Vegetables
Dessert: Choice of Whole Fresh Fruits
WEDNESDAY – June 18
Beef Stir-Fry Served with Ginger Rice and Asian Vegetables or
Vegetarian Stir-Fry (Plant-Based) Served with Ginger Rice and Asian Vegetables
Dessert: Ice Cream
THURSDAY – June 19
Shrimp Alfredo Linguine Served with Garlic Bread and Vegetables or
Mushroom Marinara Linguine Served with Garlic Bread and Vegetables
Dessert: Choice of Whole Fresh Fruits
FRIDAY – June 20
BBQ Chicken Thighs Served with Rice and Seasonal Vegetables or
Vegan Kung Pao Tofu Served with Rice and Seasonal Vegetables
Dessert: Choice of Whole Fresh Fruits
Reservation & Meal Change Policy: Please make reservations or meal changes at least one day in advance before noon for dinners Tuesday through Friday, and by Friday before noon for Sunday and Monday dinners.
Oriental Braised Beef Stew Served with Jasmine Rice and Asian Vegetables or
Stir-Fried Eggplant, Potatoes & Red Peppers Served with Jasmine Rice and Asian Vegetables
Dessert: Choice of Whole Fresh Fruits
MONDAY – June 9
Lemon Pepper Roasted Chicken Served with Rosemary Roasted Potatoes and Seasonal Vegetables or
Stuffed Peppers with Rice & Cheese Served with Rosemary Roasted Potatoes and Seasonal Vegetables
Dessert: Assorted Cakes
TUESDAY – June 10
Butter Chicken Served with Turmeric Rice and Asian Vegetables or
Paneer Butter Masala Served with Turmeric Rice and Asian Vegetables
Dessert: Choice of Whole Fresh Fruits
WEDNESDAY – June 11
Spaghetti with Meat Sauce Served with Garlic Bread and Vegetables or
Fusilli with Alfredo Sauce Served with Garlic Bread and Vegetables
Dessert: Choice of Whole Fresh Fruits
THURSDAY – June 12
Shrimp Fried Rice Served with Spring Rolls, Asian Vegetables, and Sambal Oelek or
Vegetarian Tofu Fried Rice Served with Spring Rolls and Asian Vegetables
Dessert: Coconut Sago Pudding
FRIDAY – June 13
Teriyaki King Basa Fish Served with Savory Rice and Asian Vegetables or
Teriyaki King Tofu Served with Savory Rice and Asian Vegetables
Dessert: Choice of Whole Fresh Fruits
Reservation & Meal Change Policy: Please make reservations or meal changes at least one day in advance before noon for dinners Tuesday through Friday, and by Friday before noon for Sunday and Monday dinners.
