The evening will start with Chef Castro’s recreation of the famous Crab Fizz by Chef Christophe Letard. Next up is the master carver Chef Yoshi Chubachi classical Vichyssoise with a modern twist. Castro will take you to Scotland where he first fell in love with cooking while working under Chef Colin Watson & Duncan Stewart. Your taste buds will travel to the Caribbean and get a chance to taste food from Chef Michael Scott at the Newport Room at Fairmont Bermuda. Finally, we end back in Victoria to prepare Chef Ito Takashi Soy Braised Short Ribs. The evening will end with a sweet note

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

Haggis & Neeps & Tatties

Haggis Croquette, Mashed Turnips & Potatoes, Whisky Jus    Chef Duncan Stewart-Cameron Executive Chef of Turnberry Resort Scotland 2002

Due of Foie Gras

Seared Foie Gras, Beet Chutney, Foie Gras Creme Brule, Toasted Broich, Red Wine Figs     Chef Michael Scott, Head Chef of New Port Room, Bermuda 2004

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