Blackberry sorbet, cassis cream, strawberry and mint relish

Summer Berry Meringue Tart

Yogurt ganache, candied pistachio, raspberry gel

Raspberry and Pistachio Layer Cake

Marzipan filling, Calvados caramel, apple pie ice cream

Apple and Almond Cake

Red beets, pearl couscous, broccolini, crushed walnuts, fresh tomato vinaigrette

Ontario Pickerel

Canadian AAA Aged Beef. Roasted fingerling potatoes, asparagus, beef jus

Prime Rib OF BEEF

Chorizo and potato croquettes, braised red cabbage, Niagara stone fruit mostarda, thyme jus

Prosciutto and Sage-Wrapped Pork Tenderloin

Baby bocconcini, Ontario corn, baby bell peppers, asparagus, fresh basil

Pesto Garganelli and Summer Vegetables

Radishes, seedless grapes, Vietnamese sweet and spicy fish sauce, cilantro oil

Seared Albacore Tuna

Celeriac purée, tomato, artichoke hearts, niçoise black olives, capers, green beans, citrus butter sauce

Cape d’Or Salmon

Baby Bibb lettuce, pickled cherries, sunflower seeds, white balsamic vinaigrette

Heirloom Tomato Salad with Ontario Burrata

Zucchini noodles, mint dressing, charred onion and coconut cream, serrano chutney

Crispy Tofu

100km Montmorency cherries, hazelnuts, spiced chocolate sauce

Dark Chocolate Terrine

Asparagus Soup

Charred tomato, white wine, herb compound butter, toasted sourdough

East Coast Mussels

Whipped potato, shredded Brussels sprouts, chanterelle mushrooms, shallot jus

Chicken Supreme

Pickled rhubarb, toasted hazelnut, raspberry vinaigrette

Local Beets and Carrots

Thuet’s Artisanal Sourdough Bread

Frisée, warm caper and olive vinaigrette

B.C. Humboldt Squid

Preheat the oven to 350°F (175°C). In a bowl, mix the flour, sugar, and butter until crumbly. Add the egg and vanilla, mixing until a dough forms. Press the dough into a tart pan and bake for 15-20 minutes until golden. Let cool.

Prepare the crust

In a clean bowl, whip the egg whites until frothy. Gradually add the sugar, continuing to whip until stiff peaks form. Gently fold in cornstarch and vinegar. Spread meringue over the cooled tart crust and bake at 275°F (135°C) for 1 hour until dry.

Make the meringue

In a mixing bowl, whip heavy cream until soft peaks form. Add crème de cassis and powdered sugar, then whip until combined and thickened. Set aside.

Prepare cassis cream

Chop strawberries and mint leaves. In a bowl, combine strawberries, mint, sugar, and lemon juice. Stir gently and let sit for 10 minutes.

Make the berry relish

In a saucepan, combine blackberries, sugar, water, and lemon juice. Cook over medium heat until the blackberries break down. Strain the mixture through a sieve. Chill the liquid and freeze in an ice cream maker according to the manufacturer's instructions.

Prepare blackberry sorbet

Once the meringue is cooled, spread the cassis cream over the meringue. Top with berry relish and serve with a scoop of blackberry sorbet.

Assemble the tart

all-purpose flour

unsalted butter

granulated sugar

eggs

vanilla extract

egg whites

cornstarch

white vinegar

heavy cream

crème de cassis

powdered sugar

strawberries

fresh mint leaves

lemon juice

blackberries

water

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in milk and vanilla extract. In a separate bowl, sift together flour and baking powder. Gradually add the dry ingredients to the wet mixture until just combined.

Prepare the Cake Batter

Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Bake the Cake

In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10-15 minutes. Strain through a fine mesh sieve to remove seeds and let cool.

Make the Raspberry Gel

In a heatproof bowl, combine chopped white chocolate and heavy cream. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Remove from heat and stir in plain yogurt until fully mixed. Let cool to thicken.

Prepare the Yogurt Ganache

In a saucepan, combine sugar and water. Bring to a boil, then add pistachios. Cook over medium heat for about 5-7 minutes, stirring frequently until the mixture crystallizes. Remove from heat and spread on parchment paper to cool.

Candy the Pistachios

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry gel over the top, then add the second cake layer. Frost the top and sides with yogurt ganache. Decorate with candied pistachios and any remaining raspberry gel.

Layer the Cake

unsalted butter, softened

baking powder

milk

fresh raspberries

white chocolate, chopped

plain yogurt

pistachios, shelled

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Mix the Cake Batter

In another bowl, whisk together the flour, baking powder, and ground almonds. Gradually add to the wet mixture, alternating with milk, until just combined.

Combine Dry Ingredients

Preheat the oven to 350°F (175°C). Pour half of the cake batter into a greased cake pan. Spread the marzipan filling over the batter, then top with the remaining batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

In a saucepan, heat the sugar over medium heat until it melts and turns golden brown. Carefully add heavy cream and stir until smooth. Remove from heat and stir in butter and Calvados. Allow to cool slightly.

Make the Caramel

In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla, cinnamon, and nutmeg until the sugar dissolves. Fold in the diced apples.

Prepare the Ice Cream Base

Refrigerate the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until solid.

Chill and Churn

Slice the Apple and Almond Cake and serve with a drizzle of Calvados caramel and a scoop of apple pie ice cream.

Assemble the Dessert

almond extract

ground almonds

marzipan

Calvados (apple brandy)

whole milk

cooked and diced apples

cinnamon

nutmeg

Preheat your oven to 400°F (200°C). Wrap the red beets in aluminum foil and roast in the oven for about 45 minutes, or until tender. Allow to cool, then peel and cut into wedges.

Prepare the Beets

In a medium saucepan, bring 2 cups of water to a boil. Add the pearl couscous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10-12 minutes, until the couscous is tender. Drain any excess water and set aside.

Cook the Couscous

Bring a pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Blanch the Broccolini

Chop the fresh tomatoes and combine them in a bowl with olive oil, red wine vinegar, salt, black pepper, and chopped fresh basil. Mix well to combine.

Make the Tomato Vinaigrette

In a skillet over medium heat, add a tablespoon of olive oil. Season the pickerel fillets with salt and black pepper. Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.

Cook the Pickerel

On each plate, place a serving of pearl couscous, top with roasted beet wedges, and broccolini. Add the pickerel fillet on top and drizzle with the fresh tomato vinaigrette. Sprinkle with crushed walnuts for garnish.

Assemble the Dish

Ontario pickerel fillets

Red beets

Pearl couscous

Broccolini

Crushed walnuts

Fresh tomatoes

Olive oil

Red wine vinegar

Salt

Black pepper

Fresh basil

Rub the prime rib with olive oil, garlic powder, salt, black pepper, and fresh rosemary. Let it marinate for at least 1 hour at room temperature.

Season the Meat

Preheat the oven to 220°C (425°F). Place the seasoned prime rib in a roasting pan and roast for about 20 minutes per 500g for medium-rare. Use a meat thermometer to check for an internal temperature of 55°C (130°F).

Roasting the Prime Rib

Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 30-35 minutes, or until golden and crispy.

Roasting Fingerling Potatoes

In the last 10 minutes of cooking the potatoes, add the asparagus to the baking sheet. Drizzle with butter and season with salt and pepper, roasting until tender.

Cooking Asparagus

In a saucepan, combine beef stock, red wine, and Worcestershire sauce. Bring to a simmer and reduce by half until thickened. Strain and keep warm.

Prepare the Sauce

Prime rib of beef

Garlic powder

Rosemary (fresh)

Fingerling potatoes

Asparagus

Butter

Beef stock

Red wine

Worcestershire sauce

Preheat your oven to 400°F (200°C). Season the pork tenderloin with salt and pepper, then place the sage leaves on top. Wrap the prosciutto slices around the pork tightly.

Wrap the Pork

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped pork for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Sear and Bake

Boil the cubed potatoes in salted water until tender. Drain and mash.

Cook the Potatoes

In a skillet, cook the chorizo until browned. Combine the mashed potatoes, chorizo, breadcrumbs, eggs, and parsley until well mixed. Shape into small balls.

Mix Ingredients

Heat oil in a frying pan. Fry the croquettes in batches until golden brown. Drain on paper towels.

Fry the Croquettes

In a large pot, melt butter over medium heat. Sauté the sliced onion until translucent.

Sauté Onion

Add the shredded red cabbage, apple cider vinegar, brown sugar, salt, and pepper. Stir well, cover, and simmer for 30-40 minutes until tender.

Cook Cabbage

In a saucepan, combine stone fruits, mustard seeds, sugar, and white wine vinegar. Simmer over medium heat until thickened, about 15-20 minutes.

Cook the Mostarda

In a saucepan, combine chicken stock and thyme. Simmer for 10-15 minutes. Strain and finish with a tablespoon of butter.

Make the Jus

Pork tenderloin

Prosciutto slices

Fresh sage leaves

Chorizo sausage

Potatoes, peeled and cubed

Breadcrumbs

Eggs

Parsley, chopped

Oil for frying

Red cabbage, shredded

Apple cider vinegar

Brown sugar

Onion, sliced

Salt and pepper

Stone fruits (peaches, plums), diced

Mustard seeds

Sugar

White wine vinegar

Chicken stock

Fresh thyme

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the asparagus, baby bell peppers, and corn. Sauté for about 5-7 minutes or until the vegetables are tender but still vibrant.

Prepare the Vegetables

In a food processor, combine fresh basil, a pinch of salt, and black pepper. Pulse until finely chopped. Gradually add olive oil while blending until a smooth pesto forms.

Make the Pesto

Add the cooked pasta to the skillet with vegetables. Stir in the pesto and baby bocconcini. Mix well until everything is combined and heated through. Adjust seasoning with salt and pepper.

Combine Everything

Divide the pasta into serving bowls and top with grated Parmesan cheese. Enjoy!

Serve

Garganelli pasta

Baby bocconcini

Ontario corn (kernels removed from cob)

Baby bell peppers (sliced)

Asparagus (trimmed and cut into 2-inch pieces)

Parmesan cheese (grated, for serving)

In a blender, combine cilantro leaves and olive oil. Blend until smooth. Strain through a fine-mesh sieve and set aside.

Blend Cilantro Oil

In a bowl, whisk together fish sauce, sugar, lime juice, and chili flakes until sugar is dissolved.

Summer Berry Meringue Tart

Raspberry And Pistachio Layer Cake

Apple And Almond Cake

Ontario Pickerel

Prime Rib Of Beef

Prosciutto And Sage-wrapped Pork Tenderloin

Pesto Garganelli And Summer Vegetables

Seared Albacore Tuna

Cape D’or Salmon

Heirloom Tomato Salad With Ontario Burrata