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

7-Course Sample 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

 $145 per person, food only

+$71.50 per person with wine pairings (Liquor Tax included) 

+ 5% GST

Other beverages outside pairings available for purchase at event