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.

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