June 8-9

TO START
Butternut Squash Bisque with Southwind Farm garlic shoot pesto
Spring greens in clove-honey vinaigrette

MAINS
Boneless pork loin chop with Southwind Farm oyster mushroom ragout and deglazed balsamic pan jus

Wild Sockeye salmon stew en croute

Hand-made beetroot gnocchi with sundried tomatoes, spinach, walnuts, wilted greens and nettle cream cheese

DESSERT
Dried cranberry and dark chocolate tart with cinnamon ceme anglaise

Award Winning Food

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

Career Highlights

NOV 2001-JULY 2002 IRISH HEATHER PUB, VANCOUVER, COOK