After an amazing hot and sunny summer, many of us are ready for cozy sweaters, the breathtaking beauty of fall in Ontario and some great local fruits and vegetables. In celebration of the season Chef Pedro has created a special menu using some unique Canadian foraged products such as
Lobster mushrooms
which grow in BC in late August. They are a parasite that basically grows on top of Russula species, the result is a bright orange-red mushroom with a firm texture and delicious nutty flavour. The wild Chanterelles grow in the Prairies from July to October and they are some of the most aromatic mushrooms. Chef Pedro is featuring both mushrooms as stuffing for a Ravioli dish and as the main feature in the Risotto dish.
Also on the menu Ontario Wild Spruce Tips which are great for sauces and stuffing. The tips have a lovely pine-lemony taste that really brings out the flavour of meats. Chef Pedro combined the wild spruce tips with guava for a delicious sauce that accompanies the Ontario Rack of Lamb (plate licking good). And for dessert his very own Torta de Santiago which is made from crushed almonds and cream and topped with a cream cheese & wild spruce tips icing, unbelievably delicious. The mushrooms and spruce tips are only available for a few weeks and when they are gone so is our fall foraging menu.
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