Chef Castro will take you to Scotland where he first fell in love with cooking while working alongside Chef Colin Watson & Duncan Stewart. For the second course, you will travel to the tropics and get a chance to taste food from Chef Castro’s time with Michael Scott at the Newport Room in Fairmont Bermuda. Next stop is Banff, where you will taste the flavours of Chef Yoshi Chubachi. Finally, the night will end in Victoria, and Chef Castro will prepare two final dishes inspired by Chef Christophe Letard and Chef Takashi.

7-course Mentor Dinner Menu

Dungeness Crab Fizz Cucumber & Sea Lettuce, Tomato Foam  

Chef Christophe Letard, Executive Chef of Aerie Resort 2007 Banff

Vichyssoise Chilled Leek & Potato Soup, Chives, & Green Oil

Chef Yoshi Chubachi Executive Chef of Rimrock Hotel Banff 2005

Seared Scallop Black Pudding, Crispy Parma Ham, Poached Apple Salpicon, Pea Puree  

Chef Colin Watson, Head Chef of Turnberry Resort Scotland 2002

Due of Foie Gras Seared Foie Gras, Beet Chutney, Foie Gras Creme Brulee, Toasted Broiche, Red Wine Figs 

Chef Michael Scott, Head Chef of New Port Room, Bermuda 2004

Haggis & Neeps & Tatties Haggis Croquette, Mashed Turnips & Potatoes, Whisky Jus 

Chef Duncan Stewart-Cameron, Executive Chef of Turnberry Resort Scotland 2002

Sweet Soy Braised Short Ribs Kimchi, Fried Rice, Cabbage Rolls, Lemongrass, Ginger & Soy Demi Glace  

Executive Chef Takashi Ito of laurel Point Inn Victoria BC 2012

Strawberry Sorbet Shortcake Strawberry Tartare, Sweetened Crème Fraiche

Chef Thomas Keller, The French Laundry

 $135 per person, food only

+$60.50 (with 10% liquor tax) per person with wine pairings

+ 5% GST

Other beverages outside pairings available for purchase at event