Chef James Walt at Stratford Chefs School, Monday, February 6th, 2012.
February 7, 2012
Amuse: Vancouver Island Albacore Tuna Tataki with ponzu pearls + Butternut Squash Soup with curry oil.
- Cold Smoked Lois Lake Steelhead with avocado salsa verde, spot prawn beignet.
- Yarrow Meadow Duck Breast with foie gras boudin, celery root puree, sauce diable.
- Natural Pemberton Valley Beef slow cooked shortrib, sunchoke chips, house ricotta cheese, beef cheek ravioli.
- Araxi Lemon Tart with sweet pastry crust, crème fraiche ice cream, preserved raspberry coulis
Wonderful meal last night. Thanks to Chef James Walt, whom is back in town visiting Stratford Chefs School, from restaurant Araxi, in Whistler, British Columbia. (www.araxi.com)
