Chef

Robert Belcham

"The delicate and just warmed through steelhead trout is the perfect juxtaposition to the crunchy potatoes and fresh herbs. It's from one of our true, young culinary talents, Lee Cooper."

"Scott Jaeger is one of the unsung heroes of the Canadian food scene, representing Canada at the Bocuse d'Or. His restaurant serves some of the best modern French food in Canada. This pork and spot prawn dish with tomato cassoulet exemplifies his love of local food executed with exacting technique and love."

"The spicy tang of these grilled fermented sausages and the textural contrast of the crispy rice and soft, fresh herbs make me very happy. I'm always left wanting more."

"Andrea Carlson's new restaurant is serving some of the most innovative and delicious local food in Western Canada. This dish takes a simple, ancient grain and takes it to something well beyond the sum of its individual components. The farro comes with spruce tips, black garlic, and sorrel."

"I love the classic flavours of wild mushrooms, sherry, and cream on beautiful brioche. It's served at the best French bistro in the city."

"@#sofuckengood thanks for the tastytaste"