's creation was a love story of sorts, devoted to the seasons of Saskatchewan. Northern Pike and Tomato Confit, Wild Rice Polenta with Labrador Tea and Lake Mint, Rainbow Carrot Mostarda, Sour Cherry and Rose Petal Verjus Rouge Beurre Blanc, Spruce Tip and Hemp Heart Pesto, Crab Apple and Red Lentil Leather, Rutabaga Chip, Birch Smoked Pike Roe, Birch Salt. Jenni sourced all ingredients from Saskatchewan, doing a good deal of foraging herself. And, the wine! The dish was paired with Wolf Willow Cherry wine and it was a perfect match.
Such an honour to be on her team tonight. What an inspiring, talented and generous woman/chef/friend! #goldmedalplates #chefjenni #yxe #talentedfriends #eatlocal