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Cork & Cuisine: Sprout & Bloom
Spring is a season for harvest, indeed. From the arrival of asparagus to the honeycombed sponges of morel mushrooms, the season is ripe for our chef to create beautiful produce-driven dishes.
Over at Bow Valley Ranche, chef Jenny Kang enjoys some of her favourite fruits and vegetables during spring. These, she uses to create exquisite dishes inspired in our Cork & Cuisine theme for the month of April “Sprout & Bloom”.
Featuring a new theme each month, the series aims to pair exquisite wines from all over the world with some of the city’s top culinary dishes prepared by Chef Jenny Kang and wine pairings by Willow Park Wine & Spirits.
Join us on April 17, and explore the promise of the new season awakening.
watermelon salad, radish, yogurt, pistachio, cucumber, goat feta
asparagus morel mushroom, broccoli sprouts, wild garlic, Grana Padano, orange beurre blanc
herb crust halibut, fiddle heads, baby carrots, peas, pickled ramp bulbs, baby turnips, Israel couscous, caper and mustard butter
hibiscus and rose water Malabi, floral shortbreads, coconut