While I can't begin to describe just how incredible all the food was, there were certainly some stand out dishes. First, the borscht. Great beet flavour, added texture from the sausage and that sour cream ice cream totally blew my mind. Tart with a hint of cinnamon. This takes borscht to a whole new level. No surprise I also loved both the squash ravioli with Old Growler and the salad with lardon vinaigrette and quail egg. Both perfectly executed and oozing with flavour. Poached quail eggs? I mean really. Lastly, the salmon dish with wild blueberry maple sauce, beet puree and crispy kale was stellar. The perfect marriage of flavour, texture and colour. And while the dessert table was overflowing with goodies-brownies, tortes, homemade marshmallows, cheesecake, cookies, macarons-it was the creme brûlée squares that stole my heart.
|the fab five|
Big thanks to Chef Sue Morrison, a Pastry Arts Instructor, for opening my eyes to a whole new culinary experience in my own backyard. These students are the future of dining in our city and if these dishes were any indication, the future is looking delicious.