We had the distinct privilege of hosting a dinner for the Commanderie de Bordeaux recently;
as promised, here are pictures of some of the dishes…
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Yarrow Meadows duck confit rillete, watermelon radish, pickled mustard seeds
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lobster and raw heart of palm, tomato-wasabi gelee, lemongrass custard
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pepita crusted Qualicum scallops, braised pumpkin, glazed brussel sprouts, uni butter
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Lostock Farms squab, foie gras, charred boretane onion, chestnut polenta
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Albertan Sun Gold lamb, cassoullet with house-made maple bacon, charred scallions, preserved lemon gremolata
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fig and date sticky toffee pudding, gala apples, candied ginger
