Hunter

Question 1

Scallop

GF, DFP*
- sub gatherer fluidgel for lilac cream

Answer 1

• Fermented lilac cream
• Ube (purple potato) puree
• Elderflower pickled rhubarb
• Wild fennel
  ** disturbed areas, roadsides
• Nasturtium, blooms
  ** Nova Scotians - “blue noses” - large part of diet

Question 2

Lamb Carpaccio

GF, DF
* contains egg *

Answer 2

• Wild mint sauce
• Butter-poached English peas
• Charred wild onion
  ** native to Eastern N.A.
• Coriander
• Ancho aioli
• Honey “caviar”

Question 3

Wild Boar Trotter (foot)

GF, DF

Answer 3

(deboned, souvide, fried)
- Sunflower seed butter
- Birch BBQ gel
- Wild caraway (AB)
- Spicy marsh marigold
- Wild mustard (ON)

Question 4

Skate Wing

GF, DF-xIPx (potato foam)

Mildly sweet, succulent fish (part of the ray family)

Answer 4

• Wild flower capers
• Pine gel
• Truffled potato foam
• Sous vide young pine cones
• Pine dust

Question 5

Main - Venison Denver (leg)

GF,DF

Answer 5

• Grilled garlic scape (stalk)
• Radish - fresh + roasted
• Great Canadian white bean puree (fresh + light)
  –> navy beans (Ontario)
  ** radishes were one of the first European crops to be introduced to Canada (1500’s)

Question 6

Dessert - Strawberry-Chamomile Tart

Neither GF nor DF

Answer 6

• Puff pastry tart
• Light strawberry gel
• Chamomile-infused meringue
• Pineapple weed curd
  ** wild chamomile, tastes like pineapple