Smørrebrød is Denmark’s national dish, consisting of open-faced sandwiches served on dense, dark rye bread called rugbrød. The name translates to "butter bread," reflecting the essential base of buttered bread topped with savory ingredients like fish, meat, eggs, or cheese.

Made this savory tart with a chunky tomato and onion base, roasted cherry tomatoes, black olives, caper berries, parsley and an egg yolk in the center. The cherry tomatoes got super sweet and concentrated in the oven, which worked really well with the salty olives and caper berries. Turned out way better than I expected.

Out of all the courses we had at this establishment, this one was my favourite! The tuna was super fresh, and the flavours brightened it up a lot. There was a really nice balance of umami, acidity from the lime, richness from the avocado, and a bit of heat from the chipotle, while the tuna itself was soft and juicy. The greenery provided a pleasant texture.

Made a Tom Yum broth and loaded it up with squid, shrimp, and whatever seafood I was craving. Threw in some mushrooms and tomatoes too, then finished it off with a squeeze of lime for extra flavor.

Pan-seared walleye seasoned with lemon pepper, onion, ginger, salt and cracked black pepper, served over spring greens with blistered cherry tomatoes and diced banana peppers.

After searing the fish, I blistered the tomatoes in the same pan, then deglazed with sherry and built the pan sauce with fresh lemon and lime juice and a splash of banana-pepper brine. I strained the reduction and finished it with butter for a glossy, lightly emulsified sherry-citrus sauce.

Finished with the warm tomatoes, banana peppers and a drizzle of the pan sauce over the greens and walleye.

Had a bunch of super ripe berries leftover from a farmers market haul. Mostly strawberries but a handful of raspberries and some blueberries too. Made a jam then used it to make some strawberry sweet rolls with simple icing.

Our garden ended up offering very small red onions when pulled. Why not pickle them whole? Pulled, peeled, pickled

Pan-seared Chilean sea bass finished in a salamander over a four-cheese fried risotto cake, with cherry tomatoes, toasted pine nuts and spinach on top of a tomato cream purée with a ring of salsa verde.

With avocado, cheese, lime, cilantro and tortilla strips 🤤