Balance 2019

Our Culinary Arts students are dedicated to providing healthy and nutritious dishes that are prepared from the freshest ingredients possible. These dishes provide an ideal balance of healthy fats, sodium content, carbohydrates and lean proteins in nutritionally appropriate portion sizes.

Sit back, relax and reward yourself with our Culinary Arts students take on healthy eating.

Dates: April 25, 26, 29, 30, May 1, 2
Time: 11 a.m. - 12:30 p.m.

Corner Cafe
Room 133
Saskatoon Campus, Idylwyld Dr.


Call 306-659-4057 or email


V - Vegan, SF - Shellfish free, LC - Low carb, GF - Gluten free, LS - Low sodium, DF - Dairy free

For those who have food allergies or special dietary preferences, please inform your server before ordering.


Cataplana  $8.50
(GF, LS, LC, DF)

  • Portuguese seafood stew with cod, shrimp and chorizo sausage simmered in a broth infused with white wine, tomoatoes, and smoky paprika served over ancient grain-brown rice pilaf and a medley of vegetables.

Vegetable Korma Curry $8.50
(V, GF, SF, LS, LC, DF)

  • Tofu, butternut squash, mushrooms, snap peas, bell peppers, cauliflower, green beans and carrots served with ancient grain brown rice pilaf and garnished with coconut and cilantro relish.


Add grilled chicken to any salad for  $2.50

Spiral Vegetable Noodle Salad $6
(V, GF, SF, LS, LC, DF)

  • Balance spring greens, assorted spiral cut vegetables, tomatoes, cucumbers, peppers served with a lemon herb dressing.

Thai Salad$6
(GF, SF, LS, LC, DF)

  • Balance spring greens, carrots, cucumber, mango, bean sprouts, red pepper served with a tamarind chili lime dressing garnished with shaved coconut.

Country Market Salad $6
(GF, SF, LS, LC, DF)

  • Balance spring greens, wine poached pears, orange segments, strawberries and blackberries accompanied by an orange cranberry chia seed dressing garnished with pomegranate seeds, toasted pumpkin seeds and sunflower seeds.


All sandwiches are accompanied by raw vegetables and roasted carrot and hummus dip or bowl of soup.

Tandoor $8.50
(GF, SF, LS, LC, DF )

  • Pan seared ground turkey kebab with tomato chutney, pea shoots, cilantro, cucumber and coconut masala sauce served in a coconut flatbread.

Big Easy $8.50
(V, GF, SF, LS, LC, DF)

  • Roasted eggplant, spinach, olive relish, roasted peppers, spicy cashew cheese, tomatoes and arugula pesto veganaise served on a gluten free bun.

Jamaican Pulled Jackfruit $8.50
(GF, LC, LS, DF)

  • Pulled green jackfruit is a pan seared with Jamaican spices accompanied by Caribbean black bean salad, mangoes, cilantro relish, cucumber and balance greens served in corn tortillas.

Main Entrees

All entrees come with seasonal vegetables and ancient grain brown rice pilaf.

Prairie Pork $8.50
(GF, SF, LS, LC, DF)

  • Pan seared pork tenderloin crusted with fresh herbs and cornmeal accompanied by a carrot and parsnip sauce.

Thai Style Salmon $8.50
(GF, LS, LC, DF)

  • Baked salmon fillet served with a red coconut curry sauce and a spicy mango cucumber salad.

Cuban Mojo Chicken $8.50
(GF, SF, LS, LC, DF)

  • Pan grilled cumin and citrus marinated chicken breast accompanied by a mango and avocado salsa.

Vegan Moussaka $8.50
(V, SF, LS, DF)

  • Oven baked dish layered with eggplant, lentil vegetable sauce, Potobello mushroom and vegan bechamel.

Soups and such

Bowl of soup $2

Raw vegetable and roasted red pepper hummus dip $3.25

Frozen soup (1L) $2.75


Brownie $3.75
(V, GF)

  • Chocolate brownie accompanied by chocolate ice cream, sour cherry compote, almond sauce, chocolate fudge sauce and meringue kisses.

Granita $3.75
(V, GF)

  • Medley of assorted fruit granite served with seasonal fresh fruit and chewy coconut macaroons.

Panna Cotta $3.75
(V, GF)

  • Coconut yogurt panna cotta served with chai spiced quinoa granola, mango and passion fruit coulis, seasonal fresh fruit and toasted coconut.

Thank you for supporting our Culinary Arts students as they learn in the classroom.

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Saskatchewan Polytechnic serves students through applied learning opportunities at campuses in Moose Jaw, Prince Albert, Regina and Saskatoon, and through extensive distance education opportunities. Programs serve every economic and public service sector. As a polytechnic, the organization provides the depth of learning appropriate to employer and student need, including certificate, diploma and degree programs, and apprenticeship training. Saskatchewan Polytechnic engages in applied research, drawing on faculty expertise to support innovation by employers, and providing students the opportunity to develop critical thinking skills.