Cooking for a Cause Dinner

First Course
by Chef Jp Vives
garlic lime prawns, warm mixed squash salsa, pureed spiced pumpkin,  freebird chili oil, saskatoon berry sumac

Second Course
By Chef Fabian Boersch
quill creek bison meatball, baked lentil marinara, hazelnut gremolata, charred fennel, grated manchego

Third Course
by Chef Destiny Slobodian
braised pork belly, truffle oil polenta, harvest succotash, charred heirloom tomato, crispy brussels, parmesan,
bone broth reduction

Fourth Course
by Chef Andrea Robichaud
sweet corn cake, cherry and apple compote, maple cream anglais, vanilla sage whipped cream, milk crumb

Doors open at 5:45
Dinner served at 6:30