At the reception we enjoyed fresh oysters from Adam Colquhoun of Oyster Boy, Sushi by chef Hiro Yoshiday of Hiro Sushi, finger sized merguez sausage in a bun topped with chopped, pickled, sweet red pepper, by chef Taylor Mcmeekin of Mildred's Temple kitchen, crispy mini-Scotch eggs topped with mango chutney by chefs John Higgins and Oliver Li of George Brown College and for me, the triumphant roasted Eiginsinn Farm suckling pig served with it's crackling, accompanied by apple slices roasted in the pan juices, by chef Michael Stadtlander.
Sesame tofu, preserved, flattened and dried tofu skin, natural soy and yuzu sauce, was accompanied by buttery yellowtail sashimi mounted on a shiso leaf, created by chef Daisuke Izutu.
Perfectly pan seared Lake Huron white fish, crusted in fennel and celery seed was accompanied by lovage, potato dumplings, lobster bisque sauce and speckled trout caviar, by chef Kevin Mckenna from Globe Bistro.
A rustic, exceptionally flavourful and satisfying soup of goose broth, soft cooked goose egg, potato poached in goose broth, goose bacon, wild mushrooms, mustard greens and collard greens, by chef Anthony Walsh of Canoe.
Grilled red Chicken mole, crispy tortilla, cilantro, radish pico de gallo, queso fresco and wild mushrooms by chef Anthony Rose, of the Drake Hotel. This delicious dish of wonderful flavours and textures, accompanied by the perfectly cooked juicy chicken, generated a fair amount of pleasant heat.
Pan seared, rare venison loin, pumpkin puree, the roasting reduction with a touch of maple syrup, accompanied by sauteed spinach, by chef Paul Bohmer of Bohmer and Bohmemian Gastropub.
Sweet, bread pudding surrounded by a rich creme anglais, by chef Jamie Kennedy of the Gilead Cafe, was not only a satisfying dessert but also a perfect complement for the dessert ice wine.