It’s been said that the shortest way to someone’s heart is through their stomach, so it might come as no surprise when two chefs fall in love. Chef Andrew Hajjar and Pastry Chef Clare White have found a rare connection through their shared love of food, and have prepared a classic seasonal meal with quality, locally-sourced ingredients to celebrate and share it with you.
Kale salad with a red wine and lemon vinaigrette, garnished with cucumbers, tomatoes, carrots and red onions and finished with fresh ricotta salata cheese.
A classic pot roast of local beef from Butcher’s Son, with a star anise and thyme jus, served with cauliflower purée, roasted brussel sprouts and carrots. (#GF)
Vegetarian option: Quinoa and carrot croquette in place of the roast
Ice Cream Sandwich
Homemade lime frozen yogurt between ginger molasses cookies
Andrew Hajjar studied at George brown and has been in the food industry for over a decade including Lil Baci Taverna and SoHo House. He enjoys competing in local and international culinary competitions.
Clare White is a graduate of Le Cordon Bleu Culinary Arts Institute in Ottawa and has been working in pastry for 8 years at places like Summerhill Market and the Air Canada Centre.