January 18 Menu

Chef Wade Fitzgerald from garlic's Restaurant has come up with an excellent and challenging menu for our January 18 event and we are going to be a large group. We've got 25 registered plus our students and chefs. Here is the menu;

Fresh Shucked Malpeque Oyster on an Ice Pedestal

Celery Root Puree With Sweet and Sour Lobster Sausage, Crisp Bacon and Salmon Caviar

Lime and Mint Granite

Everspring Farms Slow Roasted Duck Breast, Parmesan, Truffle and parsnip Gnocchi, Roasted Pearl Onions, Peas n" Carrots with an Orange, Apple Toasted Chutney

Cinnamon Sugar Coated Brandy Charroswith Chipotle Chocolate Dip and Sweet Whipped Cream