Kellen Crumb C.D.C of the Hot Stove Club (#hotstoveclub) in the Air Canada Centre Halibut, Israeli Couscous, Chanterelles, Spinach/Allium Puree, Puffed Couscous, Brown Butter Powder, Sweet 16 Vinegar, Lemon Balm
Read more
Rainbow Trout
Kellen Crumb C.D.C of the Hot Stove Club (#hotstoveclub) in the Air Canada Centre. Rainbow Trout, Onion Soubise, Fingerling, Potato & Sunchoke Hash, Smoked Pork Gel, Pickled Mustard Seeds, Omarosa Potato Chips, and Dehydr8 Gastrique
Read more
Angels Envy, Wild Blueberry and Maple Brix
Chef Joe Bonavita Cocktail Creation With Maple Brix
Read more
Roasted Duck Breast, Foie Gras and Quail Egg
Ryan Lory Executive Chef @Cpsteakny, NYC chef, WVU & AI Alum. Sober chef who found serenity in the kitchen. www.RyanLory.com Roasted Duck Breast, Foie Gras and Quail Egg with minus 8 Vinegar And Fig Compote, parsnip, and Duck jus
Read more