Sorry on a mini hiatus on account of being back at work, and buying a vehicle -tends to keep one thoroughly occupied. On the plus side my chef has been nominated for the Top 30 Under 30 Chefs in Ontario, so we have been very busy taking pictures and developing his portfolio. So now I can share some of the things I am doing at work. 

Cabernet Poached Pear with Arugula, Maple Balsamic Vinaigrette, Duck Prosciutto, and Warm Goat Cheese on Herbed Crostini