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Archive for November 2011

Holiday Season Newsletter

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Sample Christmas Menu

 Wild Mushroom Consommé
Locally foraged winter Chanterelle, Pine, and Morel mushrooms, Juan de Fuca Sot Shrimp, Oxeye Daisy greens and  a chive and white truffle drizzle
Paired with 04 Rose Brut Blue Mountain, Okanagan Valley
Or
Sooke Harbour House Salad
Wild an dcultivated herbs and lettuces incorporated with Belgian endive, frisee, with candied pumpkinseeds, red currants and a toasted hazelnut,

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Second Mushroom Foray and Dinner – November 5th, Saturday

For all who missed our first event on October 23rd, we offer another opportunity to join us for an amazing mushroom foray, informative presentation and masterpiece 4 course dinner of wild mushrooms, prepared by our chefs who have had the chance to work with over 25 wild mushroom varieties all year around and are able

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