Curious what to expect? Here’s the scoop.

Cocktail Hour

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

Soup – Greg Doucette, The Rook and Raven

candied apple | gorgonzola | drunken raisin | spiced pecan

Salad – Scott Torgerson, The Radisson

petite sunflower, mustard and kale greens | sunchoke | beech mushroom | ginger

Appetizer – Chris Hill, Picaro

smoked pork hock terrine | sour cherry salsa negra | chayote squash | fennel | frisee | avocado mousse | pickled mustard seed

Palate Cleanse – Anthony McCarthy, The Saskatoon Club

peppadew gel | thyme popcorn | apple vodka foam | micros

Main – Layne Ardell, Prairie Meats

wild boar | mango chutney | barley & smoked cheddar risotto | chai-infused pumpkin puree | roasted winter roots | torched fennel

Dessert – Todd Clark, Boffins Public House

blood orange bavarois | honey almond nougat | milk chocolate mousse | almond cardamom cake

Cheese – Darren Craddock, The Delta Bessborough

perron | meteorite | la saint raymond | apricot preserve, tea-smoked almonds | earthbound hemp sesame baguette