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A Foraged Dinner with George Brown

Escrito por Dyson Forbes


Publié le julio 09 2015

On Tuesday June 7th we were honoured to be a part of a George Brown 
culinary school event at the Chefs House 215 King St. East Toronto Ontario. "A Foraged Dinner".

The culinary students really outdid themselves with some spectacular food. 

Photo courtesy of the Chefs House

Students were given a number of Forbes products and freshly foraged goodies such as wild Leeks, Morels, Balsam jelly, Daylily, Black walnuts, Salicornia, Rose syrup, Maple syrup, Birch syrup, Spruce tips, Garlic scapes, fiddleheads and Saskatoon berries. And they created a wonderful menu showcasing their technique and excitement to be using strange new foods. We were seated with the folks from Mad Maple Inn, who you can see in an episode of In The Weeds TV with Jonathan Forbes, among other lively and engaging Toronto foodies such as Signe Langford, Jennifer Bartoli and Alexa Clark. 

Photo courtesy of the Chefs House

The first part of the dinner started with some lovely cucumber and tomato appetizers with feta and balsam jelly, followed by a chicken confit with fiddleheads and onion jam. 

Photo courtesy of Alexa Clark

Following was a spectacular dish of beet cured Arctic char with salicornia, daylily, and spruce tips. 

Photo courtesy of Demi Perri

Then the soup course, a lovely and rich creamy mushroom soup made with morels and wild leek.

Followed by our main, a Birch syrup glazed pork tenderloin wrapped in prosciutto with garlic scape celeriac puree and a Saskatoon berry reduction.

Photo courtesy of
Demi Perri

The evening was concluded with a maple syrup and black walnut butter tart with strawberry and a rose syrup ice cream. By this point I was feeling stuffed but the flavours were all on point. 

Photo courtesy of Demi Peri

Many thanks to Chef Adrian and the many George Brown students who made this evening really shine.

Photo courtesy of the Chefs House



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