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�þ���Ƶ’s restaurant, Infusions, is offering a unique way to get a taste of its popular collaborative cookbook, What We Cooked: A Compilation of Recipes During COVID Times, with a special take-away menu featuring dinners for two from the cookbook.

Following the success of the sold-out cookbook – now in it’s second print run – the College’s Culinary and Pastry Arts program selected five delicious dinner and five delectable dessert recipes from the cookbook to bring to life at Infusions with a special take-away initiative from Jan. 20 to Feb. 5.

Menu options include curried pork burgers with Cajun-roasted turnip fries, Thai meatballs with rice pilaf, quinoa chicken chili, scallops with peaches and pasta and roasted tomatoes with zucchini noodles, cashew sauce and Okanagan flatbread. Desserts include a flourless chocolate cake, lemon meringue cheesecake, chocolate amaretto mousse and apple blueberry crisp.

“January is a cold month – what better way to warm up then with some hearty dinners prepared for you,” says �þ���Ƶ Culinary and Pastry Arts Manager Cari Jahns. “Cooking these meals has been a pleasure and a really great way to keep connected during these times. I know the public will love these prepared meals and I hope it is something we can continue to do in the future.”

All dinners are made for two and range in price from $25-$39 while desserts, which are full-sized, range from $18-$22. The cookbook can also be added to your order for $20 or can be purchased at Mosaic Books both in-store and online.

Those looking to order a meal can visit . All meals are fully cooked and ready to reheat at your home. Orders must be placed before 3 p.m. the day before the requested pick-up date.

Once this take-away menu has completed on Feb. 5, Infusions will begin serving another special menu for the popular Dine Around Thompson Okanagan event.

Diners can take advantage of a three-course menu for $35 available for take-away.

Appetizers include a choice of three sisters winter squash soup, roasted beet and prosciutto salad and zucchini fritters. Main course features include braised bison short ribs, Canadian wild rice and kasha bowl (GF available), baked BC salmon ‘en papillote” and chorizo pork mushroom roulade with �þ���Ƶ honey apple relish. Dessert offers a choice of a raspberry �þ���Ƶ chocolate truffle tart or �þ���Ƶ honey lavender cheesecake.