May 26th 2018- All star chefs with BC ingredients and a Master Class on Boutinot Wines
Summary: <a class="a2a_button_facebook a2a_counter" href="https://www.addtoany.com/add_to/facebook?linkurl=http%3A%2F%2Fwww.tastingroomradio.com%2Fmay-26th-2018-all-star-chefs-with-bc-ingredients-and-a-master-class-on-boutinot-wines%2F&linkname=May%2026th%202018-%20All%20star%20chefs%20with%20BC%20ingredients%20and%20a%20Master%20Class%20on%20%20Boutinot%20Wines" title="Facebook" rel="nofollow noopener" target="_blank"></a><a class="a2a_button_twitter" href="https://www.addtoany.com/add_to/twitter?linkurl=http%3A%2F%2Fwww.tastingroomradio.com%2Fmay-26th-2018-all-star-chefs-with-bc-ingredients-and-a-master-class-on-boutinot-wines%2F&linkname=May%2026th%202018-%20All%20star%20chefs%20with%20BC%20ingredients%20and%20a%20Master%20Class%20on%20%20Boutinot%20Wines" title="Twitter" rel="nofollow noopener" target="_blank"></a><a class="a2a_dd addtoany_share_save addtoany_share" href="https://www.addtoany.com/share#url=http%3A%2F%2Fwww.tastingroomradio.com%2Fmay-26th-2018-all-star-chefs-with-bc-ingredients-and-a-master-class-on-boutinot-wines%2F&title=May%2026th%202018-%20All%20star%20chefs%20with%20BC%20ingredients%20and%20a%20Master%20Class%20on%20%20Boutinot%20Wines"></a>THE SHOW<br> <br> If you check out the guest list below – you’ll know this will be a busy interesting hour.<br> We start with Executive Chef David Hawksworth and his Chef du Cuisine Quinton Bennett.<br> <br> They created a Spring Journey Menu which includes ingredients from all over of and several from Alberta. We’re talking true local at Hawksworth. The menu features a uniquely illustrated map of the province, which shows the origins of each dish. The menu also highlights the full flavor potential of our BC.<br> Spring Journey Menu requires full table participation. This is a shared experience.<br> Here’s the menu…Enjoy!!<br> Dinner<br> Starters:<br> <br> asparagus and ricotta salad prosciutto, grape 22<br> albacore tuna radish, burnt nori emulsion 24<br> pan roasted scallop popcorn sweetbread, chanterelle, green apple 26<br> pacific squid peanut, nashi pear, crispy pork chili vinaigrette 24<br> spring velouté pickled potatoes, watercress 21<br> foie gras parfait pear, walnut, brioche 27<br> pork belly kohlrabi slaw, apple, apricot, chicharrón 25<br> poached pheasant rhubarb, garlic herb aioli 25<br> <br> Mains:<br> <br> chicken breast ibérico, charred asparagus, buttermilk 42<br> sablefish barley, black garlic, king oyster mushroom 51<br> yarrow meadows duck breast beets, horseradish, chamomile, split jus 43<br> pacific halibut chaga broth, foraged greens 46<br> alberta beef striploin shortrib croquette, caramelized onion royale, spinach, red wine jus 57<br> lobster tail squash and mushroom agnolotti, black truffle, hazelnut 49<br> lamb merguez, lemon yogurt, cauliflower 52<br> <br> For Two, Sharing:<br> <br> alberta beef ribeye <br> german butter potato, wild mushroom, bone marrow, green peppercorn, red wine jus 130<br> Spring Journey Menu<br> peas curd, elderflower<br> prawn sea vegetable, wild rose<br> smoked salmon maple, spruce, horseradish<br> pheasant allium, almond cream<br> bison pine, nettle, wildberries, carrot<br> chaga mushroom, chicory<br> rhubarb wood sorrel<br> <br> <a href="https://hawksworthrestaurant.us3.list-manage.com/track/click?u=e6db652945359dc1b4ae4d584&id=780831e5c7&e=df7003a52b">www.</a>
