A DINNER [ party ] SERIES
Exploring the Evolution + Diversity of "Canadian" Cuisine
APRIL 29 'HOW WE GATHER'
CHEF: Ian Penny
C0-HOST: Sarah Evans (HOC) + Jesse Hirsh (jessehirsh.ca, cbc)
FEATURING: Forbes Wild Foods, Georgian Bay Vodka, Karlo Estates Winery
Dinner Rate: $90 Includes Entrance Cocktail and 5 Courses
Pemmican on bannock
Passed Apps
Panni Purri, Peking duck springrolls
Pemmican on bannock
1st Course
Beet salad: beets three ways (raw, pickled, merique), shaved Avonlea clothbound cheddar, Icewine vinagrette, sprouts.
"seawater" cedar broth poached selection
2nd Course
Haida Gwai inspired seafood boil
"seawater" cedar broth poached selection
Roast tatties (almost my grandma's style)
SIDES
3 sisters veg (Corn, bean and squash selection)
Roast tatties (almost my grandma's style)
Intermezzo
sumac sorbet
Dessert
Miss Robinson's raisin pie with sour cream gelato.