To cook for another cook...

Diver Scallop Cerviche

Ontario Lamb Shank Ravioli

Guanciale, Medjool Dates, Pine Nuts

Brown Butter, Honey Jus

Cold Poached Lobster Salad

Tarragon/Vodka Grapefruit Confit

Compressed Honey Dew

Purdy Fisheries Caviar

Seared Fois Gras

5-Spiced Brioche French Toast

Macerated Sour Cherries

Almond Froth

Apple Tart Tatin

Lemongrass Gelato

Frangipane Tort, Chocolate Ganache


I have a ton of fun when I have the time and opportunity to design and execute new dishes, especially dishes to be served to another cook.

Cooks will tell you flat out what they like and didn't like about your food.

At worst, a shot to the ego when you were not expecting it. The positive aspect, honed in criticism and (hopefully...!) praise that makes you; - and the dish that represents you better.

In this case, I was happy with the final product, Tara had a blast coming in to eat at the same restaurant she cooks at on a nightly basis, and we got to experience that ultra-satisfaction, that gratifying experience of a job well done that makes this career choice of ours so worth while.

Special thanks to Vanessa Fiorini for being 100% owner on the dessert course!

-Jerek