#frisee lettuce

[spencerjohan]

Green Salad - Frisee Salad with Hot Bacon Dressing Frisee lettuce has a slightly bitter taste but when tossed with a sweet and tangy, warm bacon dressing, it's simply delicious!

[cutebramgreenfeld]

Frisee Salad with Hot Bacon Dressing Although frisee lettuce has a mildly bitter flavor, it tastes amazing when combined with a warm, sweet and tangy bacon dressing. 1 tablespoon red wine, 1 tablespoon white vinegar, 2 tablespoons chopped shallot, 2 tablespoons extra virgin olive oil, 1 tablespoon white sugar, 2 tablespoons real bacon bits, 1 head frisee lettuce - washed dried and torn into pieces, 1 tablespoon apple cider vinegar

[fattributes]

Lemon Pepper Shrimp Salad with Garlic Herb Croutons

[theolivefox]

>:) I went to the farmers' market

[cuepoc]

Recipe for Frisee Salad with Hot Bacon Dressing Although frisee lettuce has a mildly bitter flavor, it tastes amazing when combined with a warm, sweet and tangy bacon dressing.

[und8e2ff]

Saint Seiya AU where everything's the same but...

okay, so- I was browsing Wikipedia looking for material to make more historically accurate shitposts.

As I do...

Pisces Aphrodite's symbol, much like the goddess he's named after, is the rose. A red rose specifically.

However, did you know that another symbol of the goddess Aphrodite is lettuce?

fucking

✨L E T T U C E 🌈🥬

it's okay if you don't know where this is going

so-

Saint Seiya AU where everything's the same but instead of Aphrodite's powers being based around and channeled through roses, his powers are based around and channeled through LITERAL LEAVES AND HEADS OF LETTUCE

------------------------------

Fuck a rose, mans is walking around with a whole leaf of lettuce just hangin. out. his. MOUF

You can't tell if he's late to anime school or late to the salad bar.

HE'S NOT EVEN CHEWIN IT, IT'S JUST THERE-

Imagine him standing there looking all cool and beautiful yet intimidating (as he does), but instead of holding a rose, it's a whole head of Romaine.

Walkin around the sanctuary with iceberg lettuce leaves tucked behind his ear instead of something normal like an anemone or narcissus (flowers, other symbols of Aphrodite).

Just out here looking botanically confused.

------------------------------

Shun and Seiya get to the Pisces Temple and it's just a farm...

🥬🥬 A LETTUCE farm 🥬🥬

Pisces Farmodite AU???

And he has all different kinds planted.

There's butterhead, frisee, arugula, mesclun, little gem- You Name It

Seiya runs ahead as usual.

Instead of it being a long stretch of rose-covered stairs up to the Pope, the whole way up is covered in liek, idk... Endive???

For those of you who may not have looked into the food facts of lettuce (you not missin out on anything), lettuce is basically nutritionally-bankrupt, crunchy water.

Specifically, raw lettuce is like 95% water.

Instead of Seiya being slowly poisoned to death, he's having his Flintstone gummies siphoned out of his body until he dies of malnutrition.

Shun gets hit in the chest with BLOODY RADICCHIO

Instead of a white rose sapping out his blood, Shun gets hit in the chest with a white, translucent leaf of lettuce.

Once the leaf has completely sapped out his blood, it looks like this:

------------------------------

Imagine Aphrodite being the Bubba Gump of his universe.

Instead of him obsessing over all the ways you can cook shrimp, it's over all the different kinds of lettuce and how best to prepare them.

------------------------------

Away from the whole lettuce thing...

There are many animals associated with the goddess Aphrodite. Among them are hares, bees, fish, and geese.

I can't decide which idea I like more:

Pisces Beephrodite/Bee Keeper Aphrodite AU - Aphrodite with his usual roses and flowers but he also keeps bees as pollinators and as his lil striped buzzy frens.

Pisces Bunphrodite AU - Where everything's the same but he just has a pet rabbit. It can also be combined with the Pisces Endive-phrodite (Lettuce Aphrodite) AU where the bunny/bunnies live on the lettuce farm and it's their favorite snack.

Pisces Aphrodite but with a Ranchu Goldfish AU - Where he has a ranchu goldfish that just kind of floats there... It's the center of his universe and if you even look at his fish wrong, YOU'RE DEAD.

Untitled Goose Game - In which Aphrodite has the most ornery pet goose on the face of the planet. It only likes him. And much like the Ranchu AU, this goose is the center of his whole world. Aphrodite doesn't care if his goose just stole your identity and ruined your credit score. Keep his goose's name...

OUT YOUR FUCKING MOUTH

goose is probably named Rutherford or smth

[seasquared]

Not on bread alone, or at all

The Menu (2022).

The second time I watched "The Menu" (2022), I made myself dinner first. A salad from a premixed prewashed box, dressed with apple cider vinegarette bought in a bottle, red onions soaked in ice water to limit their bite, and candied pecans, slightly stale and leftover from months prior. A camembert that I didn't like and that I had baked, studiously glazing it with honey and olive oil and studded with sliced garlic, only to realize that I still didn't like it. I threw it away and ate store-bought hummus instead, with generic grocery brand pita crackers. I did not buy any bread—on purpose. What a meal!

Perhaps I thought if I could collect enough bad food things around me, I would be protected, a kekkai of poor culinary choices, when I finally re-entered the world of "The Menu." I would be the final girl, twirling a sprig of wilted frisee lettuce, a crumbled piece of pita cracker warding off Julian Slowick, like a vampire hunter with her tools. Or, even more pathetically, he would see me drinking a glass of vinho verde priced at under $10 a bottle and know I was unfit to die with him. I could not be afforded the glory.  He would leave me in the chicken coop without dessert. They'd find me in the smokehouse, "in the Nordic tradition," trussed and waiting to be let down.

But of course, fine dining is never about the food. Never quite. It is, as one of rich tech bros in the movie says also facetiously, also ironically, but wholly correctly, "buying the experience." I am not immune to propaganda—or the lure of "The Menu." I am, and have always been, a devotee.

(cw: discussions of mass suicide/murder in the context of Jonestown)

Last year I had declared rather facetiously that I was done with my tasting menu era. It was the conversational equivalent of an ironic tweet, because while I never had a tasting menu era, I knew I was the kind of person who should have. I had spent a good deal of my adult life in Chicago and never made it to Alinea even once, despite having multiple friends who have gone multiple times. I had gone to one or two omakases, but never anything notable, and came away from each a little embarrassed, as if my husband and I had been caught publicly roleplaying. I was in a book club with a woman who humblebragged about a 24-hour weekday trip to the French Laundry, and I've never quite figured out if I was jealous, thought it was gauche, or both.

If I knew about fine dining, it was as literature, or perhaps as myth. I committed certain passages from articles written about Guidara and Humm to memory, as if they were The Silmarillion and Eleven (elven?) Madison Park some fictional area of Middle Earth. I followed John and Karen Urie Shields' work at Town House ravenously, but through pictures on their blog. (Later I did have the tasting menu at Smythe, their restaurant in Chicago, and loved it—perhaps my only genuine tasting menu experience.) And oh, the Netflix shows! I once bored a dinner table to tears talking about an episode of "Chef's Table: Pizza." There's a scene where Bonci butchers a cow while talking about the excesses of his appetite and it represents him butchering himself, because we are now bored with static images of a person looking into a camera talking about food. "I don't think I've ever paid that much attention to my food, or to what I was watching on Netflix," one of my fellow diners said, very slowly, as if worried I was a rabid dog that may attack her for her confession. Slowick wouldn't lift a finger to butcher me, he'd be so revolted. He'd let me rot untouched for more than 152 days, until I was no longer fit for consumption.

The perversity of modern life is that we know so much more than our counterpart selves would have 200, 300 years ago. But that knowledge remains mostly second, third hand. I know about fine dining the same way I know about saints: idolatry of iconography, signals I used for personal mythmaking and to detangle the mythmaking of others. But that also makes me part of the intended audience for "The Menu." Tyler impresses Margot for the first, and only, time in the movie with a monologue that reveals, among other things, that he has watched Slowick's episode of "Chef's Table" at least 20 times, and the movie rewards the viewer who recognizes how much the first 15 minutes are a parody of the tastefully dramatic and breathlessly orchestrated "Chef's Table" style, from the text overlays to the swelling classical music to a plate of food filmed slowly rotating against a black nothing background.

Because despite its cutting asides and its more-than-glancing resonance with "Eyes Wide Shut," "The Menu" is not really a movie about skewering the rich. It is a movie about fanaticism, cults (religious and personality), and the end of something powerful and destructive and, yes, even beautiful, that cannot exist in this world in this form anymore without poisoning everything it touches. It is a movie at least in part for us Tylers, who are looking for others to transform the ordinary into art, the elements of the everyday world into the divine.

Ralph Fiennes' Slowick is not a monster. He is not even the man in the kitchen we have come to expect in real life (widespread in Copenhangen beyond just Noma), reality TV (Gordon Ramsey), or fiction (Joel McHale's cameo as a nightmarish head chef in "The Bear", or even Carmy himself). He does not yell at his staff. He does not get knifed by a stagiaire in the buttocks, though he does allow a female sous chef he sexually and then just normally harassed to stab him in the thigh. When he calls Margot to his (tiny, austere, "shitty" per the script) office, his eyes are so doleful, the set of his mouth so mournful. He walks her through her cover story like a therapist—or maybe, more accurately, like a priest listening to a confession.

But Ralph Fiennes' Slowick is monstrous because of those things. He appears capable of such love, such tenderness, and yet only when he is about to teeter from that edge into violence. When Jeremy is about to bring The Mess to a close, Slowick kisses Jeremy on both cheeks like a benediction, a heavenly father forgiving whatever sins of inferiority Jeremy may still carry in his flesh, before his body is wrapped up like a human smudge stick, bundled inside a white sheet with sprigs of eucalyptus leaves, lavender, and grasses. The Mess is the first time the menu—and "The Menu"—truly goes off the rails, and is when you realize that this is not the culinary version of The Count of Monte Cristo or even "Glass Onion". Killing Jeremy, or letting Jeremy die, serves no larger purpose. Slowick is not there to expose his guests with razor sharp accuracy, to cut them down to size, or even to enact simple vengeance. He has, very simply, gone mad.

There are times in the movie when Slowick appears close to divine revelation, and I think that is why so many reviewers seem to believe this movie is some commentary on capitalism or consumerism or wealth, and are disappointed to realize at the end that there is none. But that is the thing about madness: there are times when it can seem quite cogent, and it often starts with a kernel of truth. You can't initiate someone into a cult with insanity. You have to start with one true thing. So Slowick is right to put the toadies of his angel investor in their places, yet what he screams at Doug Verrick is that there are no substitutions at Hawthorne. So he dooms a woman to her death simply because she had no student loans. You can't initiate someone into a cult with insanity. You have to start with one true thing, and get there in the end.

How could this happen? "Why didn't you try to escape?" Simple: the guests are not supposed to. It would be, as Hannibal may say, rude. It is not proper. It is not part of the ritual. The ending of "The Menu" is about complicity, but not just in the sense of "I deserve to die." The guests are complicit in their participation -- in eating, in savoring, in relishing, as Chef orders them to do. They listen to him. They do not try to attack the staff or run away, because running away is not part of the ritual, any more than sitting at someone else's table, sending food back, not agreeing with the sommelier's descriptions of the wine pairings, or refusing to pay for your bill—with or without a side of murder—is part of the ritual. The guests are here not for the food. "Otherwise it just tastes good, and who cares?" You do not pay Rolex money to eat good food; you pay Rolex money to be gastronomically dommed by the world's best chef.

It's fun on Twitter to discuss Margot's escape as a sly joke, like she exploited a loophole we should have seen coming. But Margot is able to leave because she realizes the only way out of the death cult is to deprogram and reject its rules entirely. She doesn't need to be the high priestess, as perhaps Elsa could lay claim to. She simply needs to be a disbeliever. When Slowick calls Margot to the front of the house and asks her, "Are you one of us or one of them?", he is quick to clarify that it does not mean will she survive or die. He assumes her initiation, that she will become one of the bigger Us, his death cult. He is asking her to pick her place within the order, whether she will be wearing the white robes of the priests or stand naked like the congregation. But in the end, Margo denies him. Without faith in Chef God, he has no power over her.

Perhaps if I had eaten at more tasting menus, or gone to a church when I was younger instead of learning about Catholicism in art museums, or hadn't been trying to air out an apartment kitchen with no windows after baking a camembert that smelled of rancid fat and chemical spills, I could have normal thoughts about "The Menu." But instead, what came to mind was the Jonestown massacre, where one man's folly resulted in the deaths (I consider them murders) of over 900 people.

There were over 900 audiotapes recovered from Jonestown following the massacre. The most famous of these tapes is, of course, the "death tape," a nearly hour-long recording of the events that directly preceded their deaths. In these final moments, Jim Jones sounds, disconcertingly, not unlike Julian Slowick (or perhaps it is more accurate to say that Slowick in the movie is disconcertingly Jones-like). He is apologetic, full of tender grief, as he calls for his congregation to submit to his vision of "revolutionary suicide." "I’ve practically died every day to give you peace," he tells them. "And you still not have any peace." Towards the end, as he worries that the cajoling and praises of the other church members is causing the process to drag on for too long, he resorts to grandiosity and exhaustion. "We’ve lived as no other people have lived and loved. We’ve had as much of this world as you’re gonna get. Let’s just be done with it. Let’s be done with the agony of it."

You can almost hear this in Ralph Fiennes' calm voice. The same voice he uses as he grabs an ember with his bare hands. We must be cleansed. Made clean. Like martyrs. Or heretics. We can be subsumed and made anew.

Among those who died at Jonestown were children and elderly family members who were fed or injected poison. In other words, they did not go willingly. Even those that did had lived through a blitzkrieg of manipulation and psychological warfare from Jim Jones, who could for example pretend to give his congregation tiny cups of poison as loyalty tests to see if they would kill themselves if called upon to do so. It's possible many of those who were killed on November 18, 1978, thought they were not actually going to die. (In light of this, there has been a concerted effort by relatives of those who died at Jonestown to eradicate the phrase "drinking the Kool-Aid" as an expression of someone falling without reservation for a crazy idea. Since falling down the Jonestown rabbit hole many years ago, I've tried to stop saying it as well.)

In its place, I propose: "becoming the human s'more." Because Hawthrone's final guests did know they were going to die, and welcomed it. The final edit of the movie makes it obvious. In the script, Anne, the wife in the couple that has dined at Hawthorne eleven times, pleads with Slowick during the final course. "Please," she says, but the script cannot decide if she is asking for him to stop or to continue.

The movie itself offers no ambiguity. Anne tells him, tearily, "Thank you." And when Slowick shouts for the final time, "I love you all!" perhaps you thought he was speaking only to his staff, who respond with equal gusto, "We love you, Chef!" Perhaps you thought that for the whole movie. But in that final scene, in my rewatch, I finally noticed: Soren and Felicity shout it right back.

Addendum:

Days after I watched "The Menu" for the first time, Noma announced that it would be closing its doors to diners in 2024. I had a very fun discussion with a friend (@genufa) about the themes that echo in both Noma's closing and "The Menu." Chef Slowick proclaims that the food at Hawthorn is "the best food in the world." But it is impossible to ever determine what is the "best food" in the world, what it should taste like, who should taste it. And more importantly, it is impossible to make the best restaurant in the world and share it with everyone, night after night. The human cost of such an experiment, as Slowick and Redzepi discovers, is too much.

But it is possible to make the best burger in the world, and maybe even to share the best burger in the world with everyone. (That's why I think this Twitter thread on how fine dining is presented in "The Menu" is absolutely correct, only they present it as a critique of the movie when I think it's the whole bottom line. The point of "The Menu" is that a chef's passion is real, and trying to turn that into ROI is grueling and, possibly, never sustainable or even moral.)

Anyway, I couldn't stop thinking of a quote Kim Mikkola, who worked at Noma for four years, gave to the New York Times about Noma's closing. Fine dining, he said, "like diamonds, ballet and other elite pursuits, often has abuse built into it. Everything luxetarian is built on somebody’s back; somebody has to pay."

Do you know what Mikkola is doing now? Apparently, "a chain of sustainable, equitably run fried-chicken sandwich shops." The cheeseburger, in 2023.

Further Reading:

"The Menu Gets That Fine Dining is a Cult," by Chris Crowley and Adam Platt in Vulture

"The Menu is an Apology from the Old to the Young for the Mess We've Made of the World," by Maria Bustillos in Popula

[catgirlbeanie]

LETTUCE FFA

[adculinary24]

Research: Feathered Game

Week 6

MENU

Amuse Bouche: Sous Vide Duck Breast, Pear Chutney, Bitter Lettuces (Frisee, Chicory, Endive).         Appetizer: Root Vegetable Boudin Stuffed Quail, Spiced Blackberry Compote.   Entrée: Roast Pheasant, Quail Egg, Succotash and Gastrique

Part 1 Introductions

Method of cooking/technique to discuss:

Sous Vide

Learning Objectives:

Identify and Distinguish Game Birds: identify the characteristics of quail, pheasant, and duck, understanding their unique flavors, textures, and cooking requirements.

Apply Proper Butchery Techniques: demonstrate proper butchery techniques for game birds, ensuring minimal waste and optimal presentation.

Master Cooking Techniques for Game Birds: skillfully execute a variety of cooking methods such as roasting, pan-searing, and braising to cook quail, pheasant, and duck to perfection.

Balance Flavors and Accompaniments: pair game birds with appropriate sauces, seasonings, and side dishes, showcasing an understanding of flavor profiles and complementary ingredients.

Critique and Reflect on Cooking Outcomes: critically evaluate your own and peers' dishes, providing feedback on flavor, texture, presentation, and cooking technique while reflecting on areas for improvement.

Create Advanced Sauces (Compote and Gastrique): prepare and apply advanced sauces, such as fruit compotes and gastriques, to complement the flavors of game birds, demonstrating an understanding of balancing sweetness, acidity, and texture in sauce making.

Cook Duck Breast Using Sous Vide Techniques:  expertly cook duck breast using sous vide methods, controlling temperature and time to achieve precise doneness, tenderness, and optimal flavor retention.

Prior Knowledge:

Primary Ingredient of the week:

Duck, Quail, and Pheasant

I know a bit about duck from Chef Joel Antunes’ menu this past month. The duck was sous vide and then stored, then seared on the flat top on both sides with the skin presented on top. It was served with gnocchi romaine and a rosemary caramelized fig. The duck (only the meat, not the skin so that it remains crisp) was covered with an asian inspired orange coriander sauce. From what we talked about in class, duck pairs well with orange, coriander, rosemary and asian flavors, just as chef Joel paired it. 

Quail is not something I have prepared. I have seen quail eggs in the grocery store, but not the animal itself. Here is a picture from a movie, Corpse Bride, in which I believe the dinner guests are somberly eating roasted quail.

Pheasant is the most popular game bird, it is larger than quail. I do not know much about pheasant at all. I imagine it tastes a bit like chicken.

Part 2 Background Information

Method:

Primary Ingredient:

Part 3 Recipe R&D

Chosen Recipes:

Finishing duck breast (searing)-

Pear Chutney-

Bitter Lettuces (Frisee, Chicory, Endive)-

Spiced Blackberry Compote-

Pheasant- marinate or brine, then roast. Pull at 150°F (desired temp 155°F), 1 whole pheasant per group, split whole bird in half.

Provided Recipes:

Sous Vide Duck-

Root Vegetable Boudin Stuffed Quail- cook 150°F (desired temp 155°F), 2 whole quail per group

Succotash-

Braised Duck Leg-All duck legs will be braised in one pan to be used in Module 7

Part 4 Recipes

Chosen Recipes:

Finishing duck breast (searing)- sear on flat top with oil skin side down, finish in oven at 515F (!?) for 9 minutes.

Pear Chutney-

Bitter Lettuces (Frisee, Chicory, Endive)-

Spiced Blackberry Compote- 

300gr of frozen mixed berries – like raspberries, blackberries and blueberries 

The juice + the zest of 1 orange 

1/4 cup of maple syrup 

1/2 tsp of cinnamon powder

Pheasant- marinate or brine, then roast. Pull at 150°F (desired temp 155°F), 1 whole pheasant per group, split whole bird in half.

Gastrique- (with quailegg pheasant and succotash)

2 parts sugar, 1 part vinegar. Consult the pairing pheasant list for fruit ideas. Use onion for sweet and savory

Provided Recipes:

Sous Vide Duck-

Root Vegetable Boudin Stuffed Quail- cook 150°F (desired temp 155°F), 2 whole quail per group

marinate it in a little olive oil and orange juice with a few slices of fresh ginger and maybe some fresh thyme.

 Truss the quail. Coat with lard/butter, roast in oven 500F or hotter, 12-18 minutes until temp reads 150F

Succotash-

shakshukotash

Braised Duck Leg-All duck legs will be braised in one pan to be used in Module 7

Plan of Work

1-115 demos/discussion

Break down duck and sous vide immediately, 80 minutes. 130F the breasts will be cooked sous vide, the legs will be braised and stored for the following week's class, and the carcass will be used for stock

125 sous vide duck by this time

Pear Chutney on, spiced blackberry Compote, Boudin stuffing, pheasant Gastrique

245 sear duck

3-315-plate up amuse (duck, pear chutney, frisee)

345-4 plate up app (stuffed quail, blackberry comp) 

4-415 huge cleanup

445 plate up entree

5 clean up 530 final debriefs

[chappythegardener]

What Are The Best Leafy Greens For Fall?

Growing leafy greens in the fall can be a great way to extend your harvest and enjoy fresh, nutritious produce well into the cooler months. Here are some of the best leafy greens to consider planting in the fall: Lettuce (Lactuca sativa): Varieties like 'Butterhead,' 'Romaine,' and 'Red Leaf' are excellent choices for fall. They're quick to mature and can be harvested as baby greens or full heads. Spinach (Spinacia oleracea): Spinach is a cold-hardy green that thrives in cooler temperatures. Plant varieties like 'Winter Bloomsdale' or 'Tyee' for fall harvesting. Kale (Brassica oleracea var. acephala): Kale is incredibly cold-tolerant and becomes sweeter after exposure to frost. Varieties like 'Curly Kale' and 'Lacinato' (Dinosaur Kale) are popular choices. Swiss Chard (Beta vulgaris var. cicla): Swiss chard can be grown throughout the fall. The colorful stems and tender leaves are versatile in cooking. Arugula (Eruca sativa): Arugula has a peppery flavor and is a fast-growing green, perfect for fall salads and sandwiches. Mâche (Valerianella locusta): Also known as lamb's lettuce, mâche is a cold-hardy green with a mild, nutty flavor. Endive (Cichorium endivia): Endive varieties like 'Escarole' and 'Frisee' can be grown in the fall for their slightly bitter leaves, which are excellent in salads and cooked dishes. Mustard Greens (Brassica juncea): Mustard greens come in various flavors, from mild to spicy. Plant 'Southern Giant Curled' or 'Ruby Streaks' for fall harvesting. Collard Greens (Brassica oleracea var. acephala): Collards are a traditional Southern green that thrives in cooler temperatures and becomes sweeter after a frost. Asian Greens (Various Varieties): Bok choy, tatsoi, and komatsuna are Asian greens that do well in the fall garden. They have a range of flavors from mild to peppery. Radicchio (Cichorium intybus): Radicchio is known for its bitter leaves and attractive red color. It's a cool-weather crop ideal for fall. Cabbage (Brassica oleracea var. capitata): Some cabbage varieties, like 'Savoy' or 'Red Cabbage,' can be planted in late summer for fall harvests. Sorrel (Rumex acetosa): Sorrel has tangy, lemony leaves and is a perennial green that can be harvested throughout the fall. Chicory (Cichorium intybus): Chicory varieties like 'Radicchio' and 'Sugarloaf' are cold-hardy greens with slightly bitter flavors. When planting fall greens, consider using row covers or cold frames to protect your plants from frost and extend the growing season. Additionally, choose varieties that are specifically suited for fall growing, as they tend to be more cold-tolerant and bolt-resistant. With the right care, you can enjoy a bountiful harvest of leafy greens well into autumn. Read the full article

[fattributes]

Butter Lettuce Salad with Crispy Prosciutto and Corn

[pane-bistecca]

Colorful Winter Salad

[plumpickle]

Dear Little Garden, I love you. #lettuces #frisee #snap peas #radishes #chives #parsley #basil #mint #nasturtiums #garlic https://www.instagram.com/p/CfFz6_oL6LJtoCgDjjp7MdK3IYirZ_NQRtWbdc0/?igshid=NGJjMDIxMWI=

[foodfuck]

fall panzanella with roasted squash and creamy lemon pepper dressing

[eatdeliciouscomfortfoods]

Last Sunday’s Canada Day Dinner at my friend’s wedding. Missing photos of the late night poutine and all the drinks I had! The chicken was not mine, I had the steak! 😋 #GET2018 #sundayfunday #canadaday2018 #wedding #dinner #summer #salad #steak #chicken #dessert #citrus #grapefruit #orange #pomegranate #fennel #frisee #spinach #raddichio #lettuce #vinaigrette #microgreens #asparagus #mashedpotatoes #onioncrisps #berries #tiramisu (at Piper's Heath Golf Club) https://www.instagram.com/p/Bk7W7mYhHc5/?igshid=a41xm2frod5b