Although dietary restrictions or allergies may compromise the integrity of any of these courses, we will do our best to accommodate regardless. Please email firstname.lastname@example.org with your dietary restrictions.
Join a powerhouse lineup of chefs from the team at Brasserie Kensington & Kensington Winebar, plus Matthias Fong (River Cafe), Mike Pigot (Home & Away), Liana Robberecht (Winsport), and Mario Spina (Burger 320), as they explore creative and surprising ways to use a local staple crop, and this year's Beakereats theme ingredient: Canola.
Welcome cocktail (with canola!) crafted by Spirit of the Wench.
First - Bison Tataki appetizer, Highwood Crossing canola oil sorbet, hay infused cream, Fallen Timbers mead, Honey crystallized canola seed, charred kohlrabi.
Second - Brassica Family Salad, spent canola and grain cracker, canola seed mustard & various canola infusions.
Third - Spiced Canola cake, Highwood Crossing confit tomatoes, Canola seed wafer.
Fourth - Popcorn & Canola Meal Tempura Shrimp, Spiced Canola Seed Caramel, Cold Pressed Canola Aioli, Micro Acres Popcorn Shoots.
Fifth - Canola “Hay” Smoked Sous Vide Beef Bavette, Cold Press Canola Hollandaise.
Sixth - Toasted canola hay gelato profiterole drizzled with farmed honey + dark chocolate, dusted with canola meal.
In addition to amazing food, an oil-pressing demo, and a hands-on science experiment for you to try, this event will have more fascinating food and cool crop science information than you thought possible. Did you know that canola oil comes from three different species in the mustard family? Or that there's no such thing as a canola farm?! Join the fun on September 12 and find out why!