Tasty salted pig parts

Bread day!

I've also been working on our own dry aged program for the restaurant. First our supplier stopped doing it for us, secondly, this allows me to have complete control on our beef program.

This one here is a 40 day dry aged Sirloin.

I'll never stop playing around with food.

Got some spruce tips at the end of the season here, had to get some carrots fermenting with them.

Sometimes we do fun things at work

Working on some new menu ideas today. Roast chickens rubbed in smoked paprika.

This is Waffles, he's pretty awesome

Nduja spiced steak tartare, egg yolk, tons of shaved Parm, on top of house made multi grain sourdough. #yegfood

Bread day is always a great day.

Same starter going on 15 years now. Always makes great bread.

Cioppino for two, one of the Valentines features we got going today. #yegfood #yeg

Sourdough focaccia, smoked sea salt, Italian parsley #yegfood #sourdough

120 day dry aged striploin, finished in bone marrow butter, with caramelized pearl onions.

Beer and cheese curd soup, Parmesan crisp, crumbled sausage, fried sage

Steak tartare, charred poblano pepper puree, smoked and cured egg yolk, micro greens

Chicken supreme, smoked baby potatoes, carrot puree, chimmichirri