This menu is heavily inspired by Katie and Dean’s love of travel. It reflects the places they have been and the places they wish to explore in the future. Various elements of the menu represent the couple’s personal experiences and tastes.

COCKTAIL HOUR

The European-inspired cheese and crudités boards represent Katie and Dean’s passion for travel and new experiences. The boards are a mosaic of pickles, dips, cheeses, breads, and vegetables inspired by past trips to eastern Europe and Russia and future trips to Spain and Greece.

Cheese & Crudités Boards (from left to right):

Taramasalata, a Greek dip of cod roe, potato, olive oil and lemon
Romesco, a Catalonian dip of red pepper, garlic, almonds and olive oil
Selection of local seasonal and heirloom vegetables, such as tomato, zucchini, cauliflower, green beans, and flatbreads
Czech marinaded camembert
Mushroom Pâté
Topinka, fried rye bread
Russian caraway pickled beet
Selection of house made fermented seasonal vegetables such as carrots, celery, radish, fennel and green beanAssortment of olives
Trio of Manchego, Comté and Morbier cheeses
French baguettes and artisan crackers
Orange-infused local fresh honey comb
Roasted almonds


DINNER (Served family-style)

First Course
As requested by the couple, a salad of organic greens and local vegetables featuring Katie’s favourite salad dressing.

- Living Organic tatsoi, arugula, & red sorel, Ontario blueberries, shaved fennel, honey roasted pistachios, Swiss green salad dressing

Second Course
The second course is served family-style with each dish served on separate platters. Corn is a staple of South American cuisine for the time Dean spent in the southern hemisphere while the spicing reflects Katie’s love of cajun food. These dishes represent contrasts that have things in common. For example: crispy and creamy textures from corn (polenta and creamed corn) and sweet and sour flavours from fruit (stone fruit and tomato). This course is about two separate elements coming together in harmony.

- Polenta battered Lake Erie fish served over creamed local corn
- Ontario stone fruit and heirloom tomato salad

Third Course
The final course, served family-style, celebrates the day’s ceremony. Guests will assemble their own baos. This fusion of Nashville-style chicken (and mushroom) and Chinese steamed white bun represents the couple’s new union. And just as the couple was surrounded by loved ones during the ceremony, the bao is accompanied by the couple’s favourite and comforting foods and dishes (pickles and Mr. Gao’s Spicy Crispy Cabbage & Hot Pepper).

- Nashville-style fried chicken and maitake mushroom with steamed bao
- Asian-style pickled carrot, cucumber and radish
- Sautéed chili garlic cabbage