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Smoked Colin’s Cross farm chicken breast with sprouted lentil salad, roasted plums, organic fennel and walnuts.
Ingredients For the vinaigrette Preparation/Method Subtitle only needed if there are multiple components Chef Nicholas Cassettari Alta Bistro The love of travel and food is what first prompted chef Cassettari to leave his his home country of Australia. After years of living and working abroad chef Cassettari found his way to Whistler for what was…
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Sear Ling Cod on Shellfish Vierge
Ingredients Potato puree Succotash Shellfish Vierge Potato sticks Preparation/Method Chef Albert Tran Edible Canada Before deciding to pursue cooking as a career, Albert Tran was learning the ropes at home watching his Mother cook traditional Vietnamese and Chinese cuisine in Ottawa. Cooking has always been a big part of his life, earning his first wages…
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Pine Mushroom Rice
Description This is a very authentic and traditional autumn dish that I look forward to every year. We usually make it at home or enjoy it together with the restaurant’s staff. It’s very easy to make at home, and can be enjoyed on its own or as a side to other Japanese dishes. The focus is…