Quinn’s dinner is inspired by the first lovely Spring flavours in Ontario – rhubarb, ramps & asparagus.
Tender chicken braised with tangy rubarb, earthy chard and savoury wild leeks, served over a sweet potato mash with roasted asparagus & carrots seasoned with rosemary oil and parmesan.
Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown Chef’s School, where she was the only deaf graduate.
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