FoodTy [food-tee]:
Samish bay mussel
FoodTy [food-tee]:
Crispy crepe with char roe
FoodTy [food-tee]:
Halibut skins
FoodTy [food-tee]:
Kale with black truffle
FoodTy [food-tee]:
Yellow foot chanterelles steeped in matsutakes
FoodTy [food-tee]:
Grilled shiitake mushrooms
FoodTy [food-tee]:
Roasted sunflower root
FoodTy [food-tee]:
Pacific oysters
FoodTy [food-tee]:
Spot prawns steeped in its roe
FoodTy [food-tee]:
Black cod wrapped in caraflex cabbage
FoodTy [food-tee]:
Tartare of venison and wild lettuces
FoodTy [food-tee]:
Tartare of venison and wild lettuces
FoodTy [food-tee]:
Parsnip with a sauce of razor clams
FoodTy [food-tee]:
Smoked sockeye salmom
FoodTy [food-tee]:
Hearth bread, chicken drippings and butter
FoodTy [food-tee]:
Slices of persimmon
FoodTy [food-tee]:
Caramelized squid and charred radicchio
FoodTy [food-tee]:
Local pork chop and juniper with turnips buried in embers
FoodTy [food-tee]:
Birch tree tea
FoodTy [food-tee]:
Goat's milk and grasses
FoodTy [food-tee]:
Delicata squash and pine-flavoured cream