Eat like a Neanderthal as you bite into the stone age!
What did a Neanderthal eat? Woolly mammoth — or woolly rhinoceros? Join Janet Young, curator of Neanderthal, as you learn about the gastronomy of our prehistoric cousins. This contemporary take on an ancient diet will feature a four-course meal with wine pairings selected by world-famous sommelier Véronique Rivest.
Pan-seared East Coast scallop, pine nut crust, truffle cauliflower puree, lemon butter
West Coast halibut, wild crab salad, fall harvest root vegetables toss, chive pesto, lobster cream
Forest mushroom toss, braised Alberta beef, crispy shallots, pickled Cipollini onion
Paleo brownie, fresh berries, Quebec maple fig caramel
Bilingual event. Parts in English with simultaneous translation in French.
Image: Véronique Rivest