Some pretty epic offerings...

It's fair to say that we have a wicked BOH at Epic. Sadly, not all are present here.

(L-R) Myself, Anthony (Pastry), Alex, Neil, Connie

Atlantic Lobster, Braised Baby Leek
Rooftop Honey glazed Heirloom Beets
Spiced Apple Cider Beurre Blanc


The plate presentation was unfinished here, but it showcases the major components.

Tuna/Fois Gras Carpaccio
Charred Corn, Frisee Salad
Ontario Rhubarb Vinaigrette

The best form of flattery is imitation. In cooking, no idea is original. In this case, I designed the dish because "La Bernadin" in NY pairs Fois and Tuna really well. This came out great.

This is not my dish, this belongs to Connie.

Being a passionate Italian, she produced this classic (Southern?) Pasta Fagioli for another cook when he came to dine in.

It was stunning.

Olive Oil Poached Wild Salmon
De Puy Lentils
Preserved Lemon Creme Fraiche
Purdy Fisheries Caviar

Special Thanks to Alex for producing fantastic Lentils here. (Awesome brunoise of D.S. Bacon)

Duck Confit, Sous-Vide Fingerlings, Braised Cabbage, Macerated Grapes, Verjus Gastrique

Mark's Contribution

Black Sesame Macaroon,Gianduja Diplomat Cream, Blood Orange Sorbet

All Anthony, ...and he was concerned his plate presentation wouldn't live up to the rest of the dishes...

Note to self; pay more attention when the Pastry Chef's are quiet and focused, they are most likely doing something I could learn from...

-Jerek