SUNGOLD CARAMELLE

SUMMER BEANS

a chocolate collaboration with BETA5 Chocolates.elderflower oil blended with dehydrated flowers, mixed into white chocolate and surrounded by a thin shell of strawberry couverture

FLOWER POWER

green tea dashi, celtuce, seaweeds and truffle

YELLOWTAIL TATAKI

aerated hay custard with green apple and chamomile

LE DISCO

japanese style milk buns with bee pollen and whipped butter

BEE POLLEN MILK BUNS

lamb carne cruda

BBQ PORK RIB

SUNGOLD LAMB

valrhona manjari chocolate panna cotta with peanut butter semifreddo and banana sorbet

CHOCOLATE

SPICY PACIFIC OCTOPUS

SEARED RARE VENISON

NORTHERN DIVINE CAVIAR

CHANTERELLE CAVATELLI

YOGURT

ROASTED FRASER VALLEY DUCK

CHICORIES

CHICKEN LIVER

SUFFERIN' SUCCOTASH

three savoury danish donuts stuffed with stewed herbs and served a top a fresh herb emulsion

AEBLESKIVER

roasted carrots with a cashew cilantro sauce and a coffee, cumin condiment

CARROTS

LIGHTLY SMOKED STEELHEAD

vadouvan “taramasalata”, white spring lox

WILD RICE RÖSTI

In a large pot, bring salted water to a boil. Add the cappellini pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, add olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the heavy cream and bring to a simmer. Stir in the fresh basil leaves, Parmesan cheese, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the sauce thickens slightly.

Make the Basil Cream Sauce

In a skillet, heat olive oil over medium heat. Add the diced zucchini and sauté for about 5 minutes until tender. Add the halved cherry tomatoes and cook for an additional 2-3 minutes until they begin to blister.

Prepare Summer Vegetables

In a large mixing bowl, combine the cooked pasta, basil cream sauce, and sautéed summer veggies. Toss gently to mix everything together. Serve warm, garnished with additional Parmesan cheese if desired.

Combine Everything

Cappellini pasta

Fresh basil leaves

Heavy cream

Parmesan cheese, grated

Garlic, minced

Salt

Black pepper

Cherry tomatoes, halved

Zucchini, diced

Olive oil

In a large pot, bring salted water to a boil. Add the mixed summer beans and cook for 3-5 minutes until tender but still crisp. Drain and set aside.

Prepare the Beans

In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Stir in the sunflower seeds and hemp seeds, cooking until golden brown, about 3-4 minutes.

Make the Crumble

In a large bowl, combine the cooked beans with the seed mixture. Drizzle with Maggi seasoning sauce, lemon juice, and season with salt and black pepper to taste. Toss in the fresh herbs.

Combine and Season

Serve the summer beans warm or at room temperature as a refreshing side dish or light main course.

Serve

Mixed summer beans (e.g., green beans, yellow beans, and wax beans)

Sunflower seeds

Hemp seeds

Maggi seasoning sauce

Lemon juice

Fresh herbs (e.g., parsley or basil), chopped

In a double boiler, melt the white chocolate gently until smooth. Remove from heat.

Melt White Chocolate

Stir in the elderflower oil and dehydrated edible flowers until fully incorporated.

Mix in Elderflower and Flowers

Pour the white chocolate mixture into silicone molds, filling each cavity halfway. Tap gently to release air bubbles and let it chill in the refrigerator until set.

Set the Chocolate

Melt the strawberry couverture chocolate using a double boiler until smooth and glossy.

Melt Strawberry Couverture

Once the white chocolate has set, remove from the molds and dip each piece into the melted strawberry couverture. Allow excess chocolate to drip off and then place on a parchment-lined tray.

Coat the Chocolate Molds

Chill the coated chocolates in the refrigerator until the strawberry covering is firm.

Let Set

White chocolate

Elderflower oil

Dehydrated edible flowers (e.g., lavender, hibiscus)

Strawberry couverture chocolate

In a saucepan, combine green tea, dried bonito flakes, and kombu. Bring to a simmer and let steep for 10 minutes. Strain and set aside.

Prepare the Dashi

Wash and thinly slice the celtuce. Set aside.

Prepare the Celtuce

Soak the wakame in cold water for about 10 minutes until rehydrated, then drain. Cut nori sheets into strips.

Prepare the Seaweeds

Using a sharp knife, slice the yellowtail fillet into thin, sashimi-style pieces. Season with salt and black pepper.

Slice the Yellowtail

On a serving plate, arrange the yellowtail slices alongside the celtuce. Drizzle the green tea dashi over the fish. Add the soaked wakame and nori strips on top.

Plate the Dish

Drizzle truffle oil over the assembled dish and serve with soy sauce on the side.

Finish with Truffle Oil

Yellowtail (Hamachi) fillet

Green tea

Dried bonito flakes

Kombu (dried sea kelp)

Celtuce (or lettuce of choice)

Nori sheets

Wakame (dried seaweed)

Truffle oil

Soy sauce

In a saucepan, combine the milk and heavy cream over medium heat until hot but not boiling.

Heat the Dairy

In a bowl, whisk together the egg yolks and sugar until pale and creamy.

Whisk the Egg Yolks

Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly. Return to the saucepan and cook over low heat until thickened.

Combine and Cook

Soak the gelatin sheets in cold water for 5 minutes, then add to the warm custard and stir until dissolved.

Add Gelatin

Pour the custard into a bowl, cover, and refrigerate until set, about 4 hours.

Chill

Boil 1 cup of water and steep chamomile tea bags for 5 minutes. Remove the bags and let the infusion cool.

Brew Chamomile

Core and dice the green apple, then toss with lemon juice and sugar. Let sit for 10 minutes to macerate.

Prepare the Apple

Scoop the set custard into serving dishes, top with the macerated green apple, and drizzle with chamomile infusion.

milk

heavy cream

sugar

vanilla extract

egg yolks

gelatin sheets

chamomile tea bags

water

green apple

lemon juice

In a cocktail shaker, add the fresh black currant leaves and muddle gently to release their flavor.

Muddle the Leaves

Add the cassis liqueur, simple syrup, and fresh lemon juice into the shaker with the muddled leaves.

Combine Ingredients

Fill the shaker with ice and shake well for about 15 seconds to chill the mixture.

Shake

Strain the mixture into a glass filled with ice.

Strain

Top off the drink with sparkling water and gently stir to combine.

Top with Sparkling Water

Garnish with a few extra black currant leaves or a slice of lemon if desired. Serve immediately.

Garnish and Serve

Cassis liqueur

Fresh black currant leaves

Simple syrup

Fresh lemon juice

Sparkling water

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the milk, melted butter, and bee pollen. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Shape the Buns

Preheat Oven

Brush the tops of the buns with the beaten egg for a shiny finish. Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool on a wire rack.

Bake the Buns

In a mixing bowl, beat the softened butter until creamy. Add honey and bee pollen, and continue to beat until light and fluffy. Serve with the warm buns.

Prepare the Whipped Butter

All-purpose flour

Sugar

Instant yeast

Milk

Unsalted butter, melted

Bee pollen

Egg, beaten (for wash)

Unsalted butter, softened

Honey

Trim any excess fat from the lamb loin and cut it into small, thin slices. Arrange the slices on a serving plate.

Prepare the Lamb

Dice the sweet bell peppers into small pieces and scatter them over the sliced lamb. Tear the nasturtium leaves into smaller pieces and sprinkle them on top.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper. Drizzle this dressing over the lamb and vegetables.

Dress the dish

Serve immediately as a fresh appetizer or light meal.

lamb loin

sweet bell peppers (mixed colors)

nasturtium leaves

extra virgin olive oil

sea salt

black pepper

Preheat your oven to 150°C (300°F). Rub the pork ribs with salt, black pepper, garlic powder, onion powder, and paprika. Let them marinate for at least 30 minutes.

Prepare the Ribs

Place the ribs on a baking sheet lined with foil. Bake in the oven for 2.5 to 3 hours until tender. Baste with BBQ sauce halfway through cooking.

Cook the Ribs

In a mixing bowl, combine cornmeal and water to form a batter. Heat oil in a skillet over medium heat. Pour in the batter to form small patties and cook until golden brown on both sides.

Make Crispy Corn Corunda

Roast the poblano peppers over an open flame until charred. Peel off the skin and blend with olive oil, lime juice, and cilantro until smooth.

Prepare Poblano Verde Sauce

Slice the ribs and serve them on a plate with crispy corn corunda and drizzle with poblano verde sauce.

Pork Ribs

BBQ Sauce

Black Pepper

Garlic Powder

Onion Powder

Paprika

Cornmeal

Water

Poblano Peppers

Olive Oil

Lime Juice

Cilantro

In a large bowl, combine the ground lamb, minced garlic, cumin, paprika, salt, black pepper, and olive oil. Mix well and let it marinate for at least 30 minutes.

Marinate the Lamb

Preheat a grill or skillet over medium-high heat. Shape the marinated lamb into patties or skewers and cook for about 4-5 minutes on each side until browned and cooked through.

Cook the Lamb

In a bowl, mix the pureed Sungold tomatoes, Greek yogurt, lemon juice, chopped mint, and salt until smooth. Adjust seasoning to taste.

Sungold Caramelle

Summer Beans

Flower Power

Yellowtail Tataki

Hay

Le Disco

Bee Pollen Milk Buns

Lamb Carne Cruda

Bbq Pork Rib

Sungold Lamb

Chocolate

Spicy Pacific Octopus

Seared Rare Venison

Northern Divine Caviar

Chanterelle Cavatelli

Yogurt

Roasted Fraser Valley Duck

Chicories

Chicken Liver

Sufferin' Succotash

Aebleskiver

Carrots

Lightly Smoked Steelhead

Wild Rice Rösti