Chef Walter shares…

I had a very busy start of the year and couldn’t keep up with all that happened – truly a Culinary immersion into the start of the New Year. Starting it off with my trip to Quebec City Canada with some close friends in the business. Canada is cold this time of the year around -3°F , but it was just a great experience. Of Course, we prepared all of our sauces, dressings, soup and marinade with the cook chill method which we provide our customers regularly. All in the heat-sealed bags it became an efficient way to bring a white tablecloth meal on the road. 850 miles later we put a great evening together with our close friends. The local produce and markets where abundant with choices to provide us with great accompaniments for our meal. Not bad for an on the fly preparation with the help of advanced cook chill preparation and sous vide. A service we are quit experienced with.

2020 – Quebec Menu


  • Cheese & Charcuterie Board –Local Cheese and Pate + Cured Meats
  • Escargot Bread Crouton Cups
  • Wagyu Beef Sliders – Bacon + Truffle

Main Menu

  • Leek & Potato Soup – Crispy Leeks & Potato Wafers
  • Wild Game Sausage & Cannellini Bean Stew with Herb Focaccia
    • Chicken Pork Stock – Tomato – Fennel – Onion – Red Pepper Flakes – Garlic – Spinach – Red Pepper – Cannellini Beans – Basil – Cheese – Venison, Duck, Rabbit & Wild Boar Sausage
  • Salad – Quebec – Watercress / Hearts of Palm Artichoke
  • Black Angus Sirloin Sous Vide – Smoked Coffee Steak Rub with Wild Mushroom Compote – Shallot Onion Burgundy Sauce
    • Potato Flan – Fresh Vegetable – Roasted Tomato
  • Triple Threat Dessert – Chocolate Fudge Bar – Chocolate Mousse Chocolate Cup + Chestnuts in Chocolate Cup with Chocolate Fudge Gelato Ice Cream + Fruit