Culinary Artisans - Chef / Owner

A flashback to popped up on the Facebook.

This one is a respect post to our insanely talented pastry chefs and teams we had over the years at the Urban Tea Merchant and TWG.salomoni was just sn absolute Rockstar as well as chef Melo who was our OG pastry king.

Our desserts were fire 🔥, that is all lol.

About last night ....

Finishing the evening with this little rainbow 🌈 of flavours.

Citrus olive oil cake / passionfruit sorbet/ white chocolate citrus namelaka

If you know me, you know this is one of my faves.
Sticky toffee pudding. In its 27th iteration lol.
Definately don't hate the look on this one though.

Pudding/salted caramel /homemade ice cream(via the ninja creamii)/mulled wine poached pear 🍐.

Heaven on a plate 🍽

A flashback from the summer but it was great in July and its great now in December.

This banger lol was a great finish to the evening.

Citrus olive cake with whote chocolate namelaka cream, berries and fru fru from the garden(not in December, fru fru doesn't grow so well in -20 temps, shocker i know lol)




💎

Dessert from the other night.

Classic flavours.
Pumpkin caramel cheesecake. White chocolate graham cracker crumb. Passionfruit lemon curd .pear frangipane tart.

Going back in time, to when all my posts looked like this lol.

Maybe I should have chose huey lewis's ' back in time ' 😆

These plates are from a few lodges, the Tyax heli ski lodges, the Aurum lodge and most recently the Overlsnder lodge but what's the commonality here, the plates. Mostly all from , whose plates have revolutionized the aesthetics in restaurant food. CAM, you da friction man.

Now my food cam be found at the lodge in beautiful Canmore, Alberta. Its my residence of sorts 😃.

One new dish hitting the soon, braised beef short ribs with lentils, soft poached egg,pickled carrots and fire kissed fall veggies.

I guess its time to wake up lol.
It's now October and time to get spooky.

Here's a look back and a thank you to the team at the Overlander lodge.

We had challenges but we overcame.
We excelled by doing what we do, putting our passion into every plate 🍽.

Peruvian shrimp ceviche with honeydew aguachile for the hot patio days.

Shrimp, avocado, almond, apricot topped with a lil fru fru(flowers) lol.

Has a little kick but so fresh and herbaceous.
Perfect with a bottle of rosé or a crisp light okanagan pinot grigio or such. 🍷

Olive oil cake with citrus gel, crunchy sugar thing 😋, chlorophyll oil, summer berries and diplomat cream.

Basically summer on a plate