Curious what to expect? Here’s the scoop.

Cocktail Hour

Live Appetizer Stations prepared by Derek Cotton and the future culinary artisans from Sask Polytechnic

Soup – Todd Clark, Boffins Public House

artichoke veloute | foie gras royale | morel mushroom

Salad – Eliot Lang, WTC at Prairieland Park

roasted trio of beets | micro greens | slivered almonds | goat cheese crumble | dijon and white balsamic vinaigrette

Appetizer – Anthony McCarthy, The Saskatoon Club

albacore ceviche | poached shrimp | kalamansi gel | micro wasabi | fennel custard

Palate Cleanse – Joseph Jackson, Oliv Tasting Room

lime white balsamic, gin and tonic sorbet

Main – Layne Ardell, Prairie Meats

peppercorn smoked Canadian beef striploin | merlot butter sauce | cherry bacon and french onion braised Sask organic lentils | duchess potato infusion | prairie heritage vegetable mosaic

Dessert – Scott Torgerson, Delta Hotels by Marriott

espresso opera torte | hazelnut chocolate feuilletine | blood orange and grand marnier sauce | aerated white chocolate ganache

Cheese – Chris Hill, Taste Group

sample of world cheeses from Saputo | delightful accompaniments