1. Gold Medal Plates! 馃嚚馃嚘
    Gold Medal Plates! 馃嚚馃嚘
  2. What an incredible night competing in @gold_medal_plates_saskatoon tonight! Look at this team!! We didn't make the podium but we gave it our all. Will share more in the am haven't slept in two days!!! Huge congratulations to @antjamesmc (bronze) @chefchrishill (silver) and @torgersonscott (gold) #goldmedalplates #yxe #teamwork
    What an incredible night competing in @gold_medal_plates_saskatoon tonight! Look at this team!! We didn't make the podium but we gave it our all. Will share more in the am haven't slept in two days!!! Huge congratulations to @antjamesmc (bronze) @chefchrishill (silver) and @torgersonscott (gold) #goldmedalplates #yxe #teamwork
  3. Getting dessert played for #goldmedalplates 2016 #skpolytechfood #saskpolytech #culinarystudent
    Getting dessert played for #goldmedalplates 2016 #skpolytechfood #saskpolytech #culinarystudent
  4. @chefjenni'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
    @chefjenni'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
  5. Gold medal plates yxe! #goldmedalplates #goldmedalplatesyxe #yxeevents #yxeeventplanner #yxephotography #yxeevents
    Gold medal plates yxe! #goldmedalplates #goldmedalplatesyxe #yxeevents #yxeeventplanner #yxephotography #yxeevents
  6. @chefjenni'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
    @chefjenni'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
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