Canoe Wild

A wild night at @Oliver_Bonacini's Canoe ft. @ChefHorne @ChefWalsh @societyorignal & @maisonpublique.

Following the success of last year's Canoe Wild, this is the second incarnation of an evening of collaboration between chefs from Canoe featuring Montréal powerhouse Derek Dammann (Maison Publique) and Alex Cruz (Société-Orignal) to create a special tasting menu focused on all things wild.

After attending last year, it was without a doubt that I had to come again. This event is a slight departure away from what was done last year, as there was only a single seating (sold out) and a set menu. However, one of the highlights of this year's event was the chance to mingle and talk with the chefs before the meal started.

Starting th evening off with a cocktail reception and h'orderves with sliders, oysters, and charcuterie. The cocktail was "The Wild Sour" with housemade service tree infused vodka with fresh cranberry juice, vanilla and campfire smoked citrus. A little bit on the sweet side for me, but a very enjoyable drink nonetheless.

Wine pairings for the evening were provided by my favourite producer of wine, Norman Hardie. We had the pleasure of drinking his 2011 Chardonnay, and 2011 County Pinot Noir.

West and East Coast Oysters with Service Tree Mingonette

Moose Meat Sliders on Fried Bannock

My first time having moose! Pretty interesting meat, taste kind of like beef, but not really...Also, I always knew you could eat the white stem part of the cattail, but didn't know that it could be made into a flour. Kinda cool.

Moose Head Rillette and Wild Rabbit Parfait on Cattail Pancake, and Moose Summer Sausage

One of the stars of the evening was butter! Something so simple yet delicious, this salted soft and warm butter made by folks over at Société-Orignal was just to die for! Too bad they don't sell it, yet.

A slow cooked Ivory Salmon to start off the night.

Ivory Salmon with Wild Gribiche and Gaspesie Carraway

Delicious pheasant breast from Pheasant Hill Farm rolled with sea arugula and thigh bacon, and a smoked sous-vide egg. What's not to love about a beautifully runny yolk and just a hint of smoke, with chopped kale and a arugula purée to round out the dish.

Owen Sound Pheasant Velouté with a Campfire Egg and Montréal Steak Spice Bacon

With just a single seating, everything is sent out from the kitchen at the same time. Great timing and organization from the staff at Canoe.

An interesting intermezzo, kind of like tree in your mouth (in a good way). It had the flavours of cedar, wintergreen, and juniper, it reminded me of the tea you would make when camping in Ontario's north.

Three Tree Cleaner

The main for the evening was by far my favourite dish with it's deep earthy flavours. Definitely a dish on the richer side of things, but packed full of flavour. There was also a piece of venison heart, which was surprisingly tender and may have been my favourite piece. The venison was from Grandview Farms, which does something interesting, they finish off their livestock on apples rather than the usual corn. This gives them a unique sweetness. The minced meat pie had venison stew, mustard, and cranberries, with the crust being made from the lard of the deer.

Thornbury Venison, Minced Meat Pie, and Braised Neck Blood Sausage

A side of soldier beans to go along with the main. These beans were cooked in the same style as the aboriginals, with no salt or pepper. Very much enjoyed these beans, although they were a bit on the sweet side. 

Soldier Beans

A simple side of roasted parsnips, these things were GOOD. Our table quickly gobbled these little beauties up, wish there was more!

Roasted Parsnips

Rounding out the meal with a sweet finish of baklava with very floral canary mushrooms and pears, with Procini dusted meringues Paird with the Peninsula Ridge Ratafia. A very interesting pairing with it's bourbon, citrus, and caramel flavours. Love it.

Niagara Walnut Baklava with Northern Woods Canary Mushroom and Cepe Meringue

Petit Four

White Chocolate SIlver Dollars with Walnuts

Big thanks to everyone who had a hand in this meal, and I hope Canoe Wild turns into a tradition for Canoe. I can't wait for next year!