June 1-2

To Start:
Fresh Scottish Oat Bread
Roasted Garlic and Potato Soup

Mixed Spring Greens in Clove-Honey Vinaigrette

Main Courses:
Lamb Osso Bucco with Bean Ragout and Parsley Oil
Grilled Halibut Cheeks with Tomato-Kalamata Olive Confit
Hand-Made Beetroot Gnocchi with Nettle Cream Cheese, Spinach, Walnuts and Sun-Dried Tomatoes

Dessert:
Dried Apricot, Dark Chocolate and Almond Baklava with Cardamom Crème Anglaise

Award Winning Food

-2001-2003, 4 TIMES BRONZE MEDALLIST, BC CHEF'S ASSOCIATION CULINARY COMPETITIONS (IND. & TEAM)

Career Highlights

SEPT 1999 VCC CULINARY ARTS PROGRAM