Chef Frank Dodd is getting ready to transport guests on a culinary journey.
The Executive Chef at Trius Winery Restaurant (Niagara-on-the-Lake), who is a part-time Professor for NC’s School of Culinary Arts, will be the culinary headliner at NC’s A Chef’s Journey dinner event on March 20.
Dodd is celebrated for his locally-inspired Niagara Wine Country cuisine at the helm of Trius Winery Restaurant, and was recognized by the prestigious Michelin Guide last fall, earning a spot on its list of recommended restaurants for 2024.
While he has been imparting his professional knowledge on NC Culinary Management students for over a decade, this will be the first time Dodd will be taking over the kitchen at NC’s Benchmark restaurant for the one-evening-only dinner event. Dodd will share stories of his journey as a chef through a carefully curated menu. Each dish was inspired by a different place on the map of his distinguished career, which has spanned more than 35 years – from the U.K. to Australia, the Netherlands and, ultimately Canada – punctuated by Dodd’s modern, playful twist.
Among them: an English-breakfast-themed first course served in a mug, complemented by prosciutto broth poured from a teapot, reminiscent of his frequent visits to the market in the United Kingdom; salmon and shrimp cured in gin flavours, inspired by his time in British Columbia; lamb ‘snags’ in memory of his days in Australia; and a trifle for dessert – his own spin on a dish served by his in-laws when he first arrived in Canada.
Trius Wines will accompany each course, which have been selected by Dodd and Trius Sommelier/ Restaurant Manager Jon Ingrao.
“Preparing for this event has been an opportunity to think back and reflect on where I’ve been and what I’ve done and I look forward to sharing it through this dinner,” said Dodd. “For culinary students, it shows how great this industry is for those who want to travel abroad and see different places.”
Dodd has been the Executive Chef at Trius Winery Restaurant since 2006, and the March 20 event will bring additional talent from Trius and some of Niagara’s finest winery restaurants to NC for the evening.
Several NC culinary graduates who have worked with Dodd at Trius will return to campus as Featured Alumni for the event: Andrew Thorne, Executive Chef at The Good Earth (Culinary Management 2009), Ted Stones, Executive Sous Chef at Ravine Winery Restaurant (Culinary Apprenticeship 2009), and Sarah Albano, Pastry Chef at Trius Winery Restaurant (Culinary Management 2014, Baking and Pastry Arts 2015).
Executive Sous Chef at Trius, Cody Walker – also a former NC culinary student – will join them in the kitchen, along with Sous Chef from The Good Earth, Mike Gareau, who was formerly part of Dodd’s team at Trius.
A team of NC Culinary Management students will assist with food preparations in the kitchen alongside Dodd, featured alumni and Benchmark staff.
“It’s such a great thing to collaborate with other chefs, bring back some of the grads who have worked with me at Trius, and to include current students,” said Dodd. “The students will get to see the teamwork that goes on behind the event, while they gain hands-on experience that gives them a real taste for the industry.”
A Chef’s Journey
Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024 as an opportunity to highlight the talents of the College’s academic chefs and featured alumni.
“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”
Upcoming dinner events in the series include an exciting lineup of NC Chef Professors: Frank Dodd (March 20), Erin Circelli and Isa Mottiar (April 3), Riley Bennett (April 24), Scott Baechler (May 8); and Oscar Turchi (May 22).
While many of the events have sold out, tickets are available while supplies last. Details and ticket information is available via Eventbrite here.
A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.
Previous events featured Chefs including Craig Youdale (November 28), Olaf Mertens (January 23), and Michael and Anna Olson (February 13).
Student Experience Scholarship Fund
Events support NC’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.
Donations may be made by scanning a QR code displayed on menus or through an online donation form.
Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.
- Trius Winery and Restaurant team