Menu From Our First Event

Our first event was held on June 15, 2009 at Fanshawe College in London, Ontario. We had a fabulous evening under the guidance of Chef Patrick Hersey (Fanshawe College). Here is the locally-inspired menu we produced.

Spring Mushroom and Leek Bisque with Ricotta Cheese Gnocchi

Crispy Shredded Pork Belly

Lake Erie Yellow Perch, Fingerling Potatoes and Asparagus Salad

Pea Shoots & lemon Vinaigrette

Grilled Ostrich Medallions with Fiddlehead Pearl Barley Risotto

Madeira Infused Reduction & Sauteed Butternut Squash

Strawberry Shortcake with Local Rhubarb Compote

Mint Oil