Photos and Menu From November 16

Guest Chef Kyle Fee - J.J's Bistro

Artisan Smoked Salmon from Imant Malins and the Fat Chance Hand Sliced Cold Smoked Salmon Co. - Reavenswood Vintners Blend Zinfandel California 359257

Artichoke and Asiago Soup - Cooper's Creek Sauvignon Blanc New Zealand 957407

Goat Cheese Tart - Malivoire Chardonnay VQA, Beamsville Bench, Niagara 573147

Prosciutto-wrapped Wild Boar Tenderloin, Pearl Onion Chutney, Parsnip Puree- Rocco Dela Macie Chianto Classico, Italy 741769

Phyllo Wrapped Atlantic Salmon, Saffron Vanilla Cream, Potato Latke, Flat Rock Pinot Noir, Jordan Bench, Niagara 1545

Chocolate Espresso Souffle, Calamus Vidal Ice Wine 2007, Jordan, Niagara

Fanshawe College Support Chef - Jay Macbride

Artichoke and Asiago Soup

Bill Rockwood ready for serious business

Chef Macbride demonstrates wild boar preperation

Dung Tiet working on the wild boar course

Chef Fee demonstrates how to butcher a whole salmon

Salmon prepped and ready for phyllo pastry