Acai Smoothie Bowl

Acai Smoothie Bowl with bananas, Ontario peaches, hemp hearts, chia seeds and granola.

Tomato Salad

It's tomato season! On this plate is a tomato salad with pickled jalapenos, goji berries, arugula, fresh herbs, and a tomato water vinaigrette.

White Chocolate Greek Yogurt Dessert

The white chocolate greek yogurt pudding was paired with compressed cherries, fresh raspberries, candied pistachios, white chocolate powders, edible flowers and mint leaves.

Heirloom Carrots

In early April we sowed some heirloom carrot seeds into the ground, and now after just a couple of months, we have a rainbow variety of carrots in different sizes and shapes. What can we do with these wonderful colours? We were so smitten with the fantastic roots we pulled from our garden, we wanted to make sure that they received the attention they deserved on our plates.

The heirloom carrots were prepared in different ways to provide multiple textures. The carrots were: 

1. juiced, frozen and turned into a granita; 
2. sous vide with orange juice and sugar in a 95 degrees Celsius bath until tender; 
3. shaved raw;
4. oven roasted.

This carrot salad was also accompanied by orange segments, a coffee mayonnaise, almonds, pumpkin seeds, dried goji berries, dried mulberries, coriander flowers, and marigold petals.

78 Degrees Presents: A Harvest Dinner

The Harvest Salad. 

A salad of fresh vegetables, herbs, flowers and fruits.

The Harvest Salad

Herbs, flowers and vegetables were hand picked just before service.

We began with fire roasted cherry tomatoes, slow roasted yellow pear potatoes, compressed black cherry tomatoes with balsamic, compressed yellow brandywine and japanese oxheart with cider.