How It’s Made with Chef Romeo

Join us on Thursday November 19th for our next edition of How It’s Made with Chef Romeo, where he will showcase 3 amazing dishes and cook right before your eyes. Not only will you get to dine on each course, you will also receive wine pairings from Gray Monk Estate Winery.

The menu:

1st | char sui pork belly – lobster, wild mushrooms, crispy pork skin, ume, arugula

2nd | venison striploin – potato pave, parsnip puree, dastardly roasted fennel, fermented gooseberry demi

3rd | japanese style cheesecake – strawberry + black pepper compote, yuzu mango jelly, caramelized white chocolate crunch, chocolate hazelnut tuile

Doors open at 6:00pm, event starts at 6:30pm. Tickets available for purchase on Tock.

In following industry guidelines for COVID19 safety protocols, we will be practicing social distancing by allowing no more than 6 people at one table, tables will be spaced 6 feet apart, mingling between tables is prohibited, servers will be wearing masks and sanitizer is readily available to use for both our staff and our guests.

For more information, call Heather Dzida at 250-372-5312 ext. 104 or email h.dzida@romeoskitchen.ca.

We hope to see you there!