About the food & pairing:Pan seared scalloped shaped daikon, chickpeas & coconut curry sauce The traditional, by the book pairing would...

About the food & pairing:Braised Radish, Candied Ginger, & Cress, Served on Leo Krukowski bronze art This rosé adds a vibrant colour and...

About the food & pairing:Le Puy Lentils, Bone Marrow, Pear, Parsnip Purée and Crispy Deep Fried Kale Chef’s hearty dish goes well with...

About the food & Pairing: Chocolate Ravioli, Cherries, Pork Loin, Parsnip Purée and Vegetables The presence of chocolate in the pasta,...

About the food & Pairing: Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam Flavours notes of tomato...

About the food & Pairing: Tomato Consommé, Pan-Seared Scallop, with a Squid Ink Tuille, Fennel Fronds The acidity and fluid texture of...

“The notion of absolute truth is one of the worst enemies of art.” Chef Liebman reminds me often. As a sommelier who was trained in a...