Menu Curated by Fanshawe Graduates Da’Shon Cooper and Alexandra Rupert
Bread
Jamaican Coco Bread with Maple Caraway Butter
Amuse Bouche
Caesar Gelee with Whipped Chèvre, Caribbean Jerk Spices, Smoked Sea Salt, Celery Olive Pickled Bean Skewer
Paired with Cazal Viel Rose, France
Starter
Mushroom Fritter with Scallop and Prawn Ceviche, Bahamian Pico Di Gallo and Lime
Paired with Te Mania Sauvignon Blanc, New Zealand
Main Course
Grasshopper Wheat Ale Braised Bison Short Ribs, Red Kidney Beans and Rice, Cornbread Cookie, Da’Shon’s Coleslaw, Braising Liquor
Paired with Bruce Jack Malbec, South Africa.
Dessert
Alex’s Canadian Whiskey Flapper Pie Whiskey Custard, Torched Meringue, Graham Cracker Crust, Pineapple Mango Coulis
Paired with Amalaya Riesling, Argentina
Thanks for doing this – it’s a nice momento of a memorable meal.