Meal 1: Grilled sweet potato with warm apple-pear compote. Served with a shaved Brussel sprout Caesar salad.
Meal 2: Mushroom, hazelnut, and chickpea tartlets. Served with wild rice pilaf and garnished with fried sage and an apple cider glaze.
Salad: Broccoli and cauliflower salad with dried cranberries and a sweet shallot dressing.
November 8 @ 00:00
00:00 — 01:00 (1h)