Ciao! June/July 2016 Digital Issue | Page 17

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 15