Food Day Canada
Mentoring the Next Generation
In celebration of Food Day Canada, this year's tasting menu (available all weekend) has been carefully crafted by our talented interns, in partnership with a senior member of staff. The menu not only celebrates ingredients and techniques, but is also an expression of each cooks unique background, experience, and nostalgia.
Leaf and Lyre Urban Garden Tomatoes
Garden Lovage, Vancouver Island Salt
Jose Mesias, SAIT Polytechnic, with Jonathan Chung
Bella Coola Spring Salmon
Okanagan Apricot, Smoked P.E.I. Oyster Emulsion
Tom Henry, Culinary Institute of Canada with Tracie Zahavich
Heart Rock Ranch Duck
Morel Mushroom Perogy, Turnip Puff, Saskatoon Berry Mead
Michael Paramchuk, Univeristy of Victoria, with Galasa Aden
21 Day Dry Aged Berkshire Pork Chop
Summer Squash, Wild Rice, Grand Fir Maple Reduction
Margaret Choi, SAIT Polytechnic, with Eric Um
House Buttermilk Mousse & Honey Sponge Cake
Anise Hyssop Apricots, Sparkling Apricot Pearls
$95 per person plus 18% gratuity and gst
For over 26 years, we have been dedicated to championing a deep respect for local, sustainable ingredients and the people who source and grow them. The persistence of that vision is enabled by our long-standing philosophy of teaching and mentorship.
Every summer, River Café employs interns from a wide range of culinary institutes, and each of us grows and benefits from the exercise.