Day one of the Festival saw an amazing turnout despite temperamental weather. On the menu for lucky attendees was organic braised brisket, flat bread, wild leek salsa verde and local fiddleheads prepared "with a touch of love".
Anthony Walsh, Kristof Rubin of Herend, and Host Fatos Pristine
Sunday May 3: Patrick McMurray
A relaxed and sunny Sunday at CheeseB draws guests in with the inviting aroma of peat smoke from the patio. At the Chef's station sits a block of 2 year old whiskey-marinated farmhouse cheddar, which we were greatly anticipating already when Patrick mentioned it in our Starfish post here. Along with this richly flavoured cheese sits a platter of freshly smoked salmon and freshly shucked assorted oysters. And of course, a little white (or red) wine from Stratus washes it all down beautifully.