I grew up on Canada's East Coast and I like to forage, get wild ingredients and local fare to make silly meals. There's a charcuterie plate with smoked duck breast, wild blackberry and bearberry compote, pickled enoki mushrooms, and beurre noisette chanterelles and a duck liver and pork pate, and some boar salumi, there's some freshly caught halibut about to hit the pan served with gremolata using wild greens from my cottage, and the main, which is slow braised organic beef rib with cherry tomatoes, fresh peas, pea shoots (all from the patio behind the kitchen), chanterelles (foraged in the woods near my cottage), a homemade demiglace, some caramelized shallots and a truffle cream, the dessert which is not quite finished is individual nectarine tatin on hazelnut tuile with meyer lemon semi freddo and chocolat semi freddo and fresh raspberries (they had little sugar cages as well) but the caramel for the tatin is finishing and not on the plate yet.

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