Chef Higgins and Chef Lee (Executive Chef at George Brown) prepared an impressive feast of pulled Ontario lamb with caramelized maple onions, herb mayo and a Quebec goat "chevre noir".
Exotic, delicious cherimoya fruit to sample
Saturday, May 17: Ryan Gustafson
Chef Gustafson prepared lovely Arancini for lucky attendees. They were filled with 24 hour "Sous-Vide" short ribs, local asparagus and Thunder Oak Gouda and served with pistachios and Royal York honey-cream from their hard-working rooftop bees.
Wine for the weekend was provided by 13th Street Winery.