A Bridge Between the US and Canada
Join us next Saturday, April 29th for our Chef's Table Dinner Experience in collaboration with chef John Murray of Thunder Bay, Ontario. These tasting menu dinners allow our chef, Jeffrey Zervas, to showcase his creative passions, invite other talented chefs into our Cantilever kitchen, and bring new products, techniques, and dishes to the quaint village of Ranier.
Meet Chef John Murray
John was raised in Thunder Bay, and moved to Toronto in his teens. He spent a decade living and working in London, UK, before moving back to Thunder Bay in 2014 to open the Red Lion Smokehouse. Check out our interview with John below to learn more about his background in the industry and where he draws his inspiration in the kitchen from.
Q: Where do you draw inspiration from when creating new dishes?
A: I usually draw inspiration from the seasonality of things in my surroundings. Travel is always something that helps bring out creativity as well.
Q: What do you consider the highlight of your career so far?
A: Opening Red Lion Smokehouse, and then moving the business into a building that I won were both huge achievements in my career. During my development as a chef, being a finalist in the Roux Scholarship competition was an amazing experience, and an unforgettable opportunity.
Q: If you were hosting a dinner party and could invite anyone, who is your dream guest?
A: Dave Grohl
Q: What's your favorite dish to order at a restaurant?
A: Pasta or any Italian dish.
Q: What would you choose to do for food on a special occasion: stay at home and cook, or eat out?
A: Definitely eat out! Always a more grand sense of occasion when you're dining out!
Q: Can you name one ingredient you love cooking with?
A: Any fresh or live seafood is always exciting. Things like Langoustine or Razor Clams are so amazing!
Q: Where did your love for cooking come from?
A: My Auntie Rose. Cooking to be represents a sense of hospitality...taking care and nurturing others is always something that has had an appeal to me.
Q: What has influenced your cooking and the type of things you like to make the most?
A: My time spent at Susur Restaurant in Toronto, as well as St. John's restaurant in London were my most influential and inspirational. My first head chef role at Vinoteca was also a formative experience for me.
To learn more about John, and to sample some of his creative dishes, join us on Saturday, April 29th. Tickets can be purchased online, or by calling 218-540-1932.
Menu Details
Course One - Venison Tartare
banana bread crostini, cured egg yolk, almond crema, currant jam, ricotta cheese, tarragon
Amaretto Sour - cantilever amaretto, lemon juice, simple syrup, egg white, chocolate bitters
Course Two - Bannock & Three Sisters
corn custard, squash, bean & corn ragout with barley & rye Bannock
Rye Old Fashioned - Cantilever rye whiskey, Danela syrup, bitters, orange peel
Course Three - Lake Trout Pancake
cured lake trout, buckwheat pancake, horseradish & beet remoulade with lemon & dill
Bees Knees - Woody's gin, lavender infused honey, lemon juice, lemon peel
Course Four - Yker Acres Coppa Steak
green pea grits, asparagus salad, lemongrass vinaigrette, mint
The Salvaje - Cantilever bourbon, melon liqueur, lime juice, coconut puree, ginger ale
Course Five - Grilled Baby Octopus
cannellini bean, mango salsa, kiwi, chili powder, cilantro
Ginrita - Cantilever Gin, orange liqueur, jalapeno, passionfruit, lemon, lime
Course Six - Lemon Cake
lemon & olive oil cake, cream cheese, blueberries & almonds
1932 Lemonade - Woody's Am-can, blueberries, lemonade
Start Time: 6:00 PM
Please call our Front Desk with any questions: 218-540-1932
Join us next Saturday, April 29th for our Chef's Table Dinner Experience in collaboration with chef John Murray of Thunder Bay, Ontario. These tasting menu dinners allow our chef, Jeffrey Zervas, to showcase his creative passions, invite other talented chefs into our Cantilever kitchen, and bring new products, techniques, and dishes to the quaint village of Ranier.
Meet Chef John Murray
John was raised in Thunder Bay, and moved to Toronto in his teens. He spent a decade living and working in London, UK, before moving back to Thunder Bay in 2014 to open the Red Lion Smokehouse. Check out our interview with John below to learn more about his background in the industry and where he draws his inspiration in the kitchen from.
Q: Where do you draw inspiration from when creating new dishes?
A: I usually draw inspiration from the seasonality of things in my surroundings. Travel is always something that helps bring out creativity as well.
Q: What do you consider the highlight of your career so far?
A: Opening Red Lion Smokehouse, and then moving the business into a building that I won were both huge achievements in my career. During my development as a chef, being a finalist in the Roux Scholarship competition was an amazing experience, and an unforgettable opportunity.
Q: If you were hosting a dinner party and could invite anyone, who is your dream guest?
A: Dave Grohl
Q: What's your favorite dish to order at a restaurant?
A: Pasta or any Italian dish.
Q: What would you choose to do for food on a special occasion: stay at home and cook, or eat out?
A: Definitely eat out! Always a more grand sense of occasion when you're dining out!
Q: Can you name one ingredient you love cooking with?
A: Any fresh or live seafood is always exciting. Things like Langoustine or Razor Clams are so amazing!
Q: Where did your love for cooking come from?
A: My Auntie Rose. Cooking to be represents a sense of hospitality...taking care and nurturing others is always something that has had an appeal to me.
Q: What has influenced your cooking and the type of things you like to make the most?
A: My time spent at Susur Restaurant in Toronto, as well as St. John's restaurant in London were my most influential and inspirational. My first head chef role at Vinoteca was also a formative experience for me.
To learn more about John, and to sample some of his creative dishes, join us on Saturday, April 29th. Tickets can be purchased online, or by calling 218-540-1932.
Menu Details
Course One - Venison Tartare
banana bread crostini, cured egg yolk, almond crema, currant jam, ricotta cheese, tarragon
Amaretto Sour - cantilever amaretto, lemon juice, simple syrup, egg white, chocolate bitters
Course Two - Bannock & Three Sisters
corn custard, squash, bean & corn ragout with barley & rye Bannock
Rye Old Fashioned - Cantilever rye whiskey, Danela syrup, bitters, orange peel
Course Three - Lake Trout Pancake
cured lake trout, buckwheat pancake, horseradish & beet remoulade with lemon & dill
Bees Knees - Woody's gin, lavender infused honey, lemon juice, lemon peel
Course Four - Yker Acres Coppa Steak
green pea grits, asparagus salad, lemongrass vinaigrette, mint
The Salvaje - Cantilever bourbon, melon liqueur, lime juice, coconut puree, ginger ale
Course Five - Grilled Baby Octopus
cannellini bean, mango salsa, kiwi, chili powder, cilantro
Ginrita - Cantilever Gin, orange liqueur, jalapeno, passionfruit, lemon, lime
Course Six - Lemon Cake
lemon & olive oil cake, cream cheese, blueberries & almonds
1932 Lemonade - Woody's Am-can, blueberries, lemonade
Start Time: 6:00 PM
Please call our Front Desk with any questions: 218-540-1932
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