inthekitchen
Photography by David Lipnowski
Chef Sean McKay’s menu:
• Crispy Brussels Sprouts with
Charred Lemon Aioli and Preserved
Egg Yolks
• Summer Agnolotti with Roasted
Corn Salsa
• Manitoba Trout with Roasted
Cauliflower, Eggplant Caponata,
and Bagna Cauda
• Hemp Oil Cake with Lemon Mint
Sorbet and Macerated Berries
Plates provided by Mud + Stone
Fabrics provided by West Textiles
ciao! / june/july / two thousand sixteen
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