Reflections Series
Baby King Oyster, Enoki & Black Oyster Mushrooms
Dragon Fruit
Savoy Cabbage
Bosc Pears
Chef John Barreda CCC, World Association of Chefs, Canadian Qualifier Competition
Star Anise Spice Roasted Duck Breast and Foie Gras Profiteroles, Roasted Beets, Butternut Squash and Orange Puree with Ginger & 5 Spice Crumb, Orange Segments, Pickled Mustard Seeds, Belgium Endive and Duck Jus
Cured Salmon Loin and Tartar with Oyster Mayonaise, Lemongrass Buttermilk Pana Cotta, Caviar, Togarashi Rice Paper Crisp & Gin Compressed Cucumber.
Puddecombe Farms, Grimsby ON
PYO Sweet Cherries
