Portions for two very generous Valentine’s dinners, featuring lox-style salmon and tuna, two PEI lobsters, and truffle mac & cheese. All of this carefully curated, seasoned, and prepared by Quadra Island Chef, Brandon Pirie.
Each course is ready for you to unpack, heat, garnish and serve.
Citrus Cured Sockeye Salmon
Quick brined in fennel and ginger; then citrus cured with a touch of smokiness, and thin sliced
Cold Smoked Albacore Tuna
Mildly smoky, thin shaved and frozen; melts in your mouth
Herb Crème Fraîche
Two 1lb+ Lobsters, with shellfish and garlic scape butter
Truffle Mac & Cheese
Whole shaved truffles, creamy Gruyere and aged cheddar cheeses
Crunchy bread crumb and Parmesan topping
Salted Caramel Sablé cookie dough from Noisette by Olivia
Thaw in microwave in a microwave-safe baking dish, then transfer to the oven at 350F for 5 minutes once thawed. Broil on high to toasted the bread crumbs for about two minutes.
Salted Caramel Cookies – 160g
Ingredients: All purpose flour, butter, sugar, eggs, kosher salt, no aluminum baking powder
Contains: wheat, milk, eggs
Preheat the oven to 350°F. Line baking sheet pan with parchment paper.
Slice the frozen Salted Caramel Sablé cookie dough into four equal pieces for large cookies, or 6 equal pieces for medium cookies. Place onto the baking sheet pan, leaving about 2” between each cookie dough.
Bake the cookies 10-12 minutes for medium cookies, or 12-14 minutes for large cookies, until the edge of cookie is light golden brown. Remove the cookies from the oven, lightly sprinkle some salt on top of the cookies and transfer them to a rack to cool.
Store cookies in an air-tight container at room temperature for 3-5 days, or freeze for up to two weeks.
Please note: this box is exempt from further discounts. No substitutions. While supplies last.