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Sixth Course: Assorted Domestic & Local Cheeses with Accompaniments.

Chef Paul Silva Harvest Moon with salted soy beans, carrot emulsion and gingerbread oil. Goat Cheese with beet chutney, Kyoto Rose Tea reduction and walnut toast point. Rustic Blue with shallot cranberry jam, pinenut crisp. Angel Feat with Nicoise Jalapeno “salad”, lemon dust Parmigiano – Reggiano with balsamic marinated strawberries, arugula and evoo. Paul Silva honed his culinary skills in the top kitchens of his hometown Toronto, learning from the best chefs and counts international draws like Canoe, Monsoon and Goldfish as pillars of his technique.  Chef Silva has also worked extensively in other areas such as catering, large quantity cookery ( CN Tower and the Air Canada Centre) and even worked on Food Network Canada’s flagship show, Christine Cushing Live as Executive Sous Chef.   He continues to do television segments, demo classes and food writing while currently working as Sous Chef at EPIC restaurant, located in the Fairmont Royal York Hotel in Toronto.