My various dishes at 10 Acres Bistro/Kitchen/Commons (Downtown Victoria), Juniper(Chinatown Vancouver) and A La Carte Kitchen(Lasalle College Vancouver)
New York striploin steak sandwich with pommes frites, aioli, wasabi mayonnaise, celeriac slaw, pickled red onions and micro greens
Spiced rye bread, salmon gravlax, pickled sea asparagus, whipped crème fraîche, fresh dill, radishes and dill vinaigrette
Root salad, crème fraîche, onion ash
Cured Foie gras, pickled apples and rhubarb, roasted hazelnuts, rhubarb gel, fresh greens and toasted house made brioche
Modern caesar salad:grilled lettuce, emulsified anchovy dressing, parmigiano reggiano, truffle croutons and poached egg
Grilled beet salad-double cooked purple beets, red wine vinaigrette, fresh Farmhouse Quark cheese, roasted hazelnuts and chervil
Fruit Ices: Blood orange ice, Mango sorbet, pineapple ice, brandy snap, fresh fruit and mint
Hazelnut financier, Milk chocolate bar, Dark chocolate ice cream, rhubarb gel, slated goat milk caramel, caramelised white chocolate and squid ink tuile
Inspired by:
Chef Marcelo Najarro(Executive chef 10 Acres)
Chef Calvin Vogstad(Executive chef Juniper)
Chef Claire Archibald(Chef instructor A La Carte Kitchen)