Tree Bien

Question 1

Hunter/Gatherer - First Course

Answer 1

Birch catkin croquettes
Wild boar belly / wild mushrooms
Birch syrup
Fallen leaf broth

Question 2

First Course - Wine Pairing

Answer 2

Joie Farms PTG
- lighter body won’t overpower the birch catkins, which are light and airy
- light red fruit flavours complement the birch syrup
- complements earthiness of mushrooms

Question 3

First Course - Juice Pairing

Answer 3

Smoked Mushrooms & Thyme Kombucha
- acidity from the kombucha provides a nice palate refresher for the earthiness of mushrooms/fattiness of the boar belly
- smoked mushroom elevates birch and cedar flavours

Question 4

Entree - Hunter

Answer 4

Venison Wellington
- made with cambium flour
- spruce tip duxelles
- white beans
- spring vegetables
- burnt birch buttermilk

Question 5

Entree - Pairings

Answer 5

Wine = Summerhill Cab
- bold red fruit flavours and grippy tannins complement gaminess of the venison (H) / balance earthiness of strong pine flavours (G)
Juice = Sage, Sumac + Elderberry
- sweetness of elderberry contrasts earthy spruce and pine flavours

Question 6

Entree - Gatherer

Answer 6

Tamarack + White Bean Wellington
- cinnamon and apple
- Alpindon cheese
- spring vegetables

Question 7

Dessert

Answer 7

Mugolio Panna Cotta
- Mugolio = syrup made from green pinecones and brown sugar. Brown sugar draws moisture for pinecones as it ferments
- pine nut brittle
- pine fluidgel
- Saskatoon berry jam
- poplar tuille

Question 8

Dessert - Pairings

Answer 8

Wine = Inniskillin Late Harvest Riesling Ice Wine
- sweet apricot notes contrast the nuttiness of the pine
Juice = Catnip coffee
- minty flavour compliments nuttiness of the pine and contrasts sweetness of Saskatoon berry jam