Returning to our roots- The Hunter chef

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I'm from a small village in Romania where we grew and raised the food we ate. Caring for the animals and vegetables before turning them into a meal, really gives you a different perspective and respect for your food. I think a lot of us are missing that connection in North America. Michael Hunter, however, is keeping that connection alive by bringing us back to our roots! With a last name like Hunter, Michael does not disappoint! Serving cocktails using foraged ingredients, house-made nose to tail charcuterie platters, and on occasion, cook game meats over an open fire pit, in true rustic style at his restaurant.

You can imagine my excitement when my sister and I got an invite to an exclusive six-course dinner at Antler! Let me tell you; we were more than impressed with this wicked display of the foraged and elevated old-world food. The respect Michael and his team have for their ingredients shows through the well thought out elements. Each dish highlighted every component, and we loved them all. Here are our top three favourites, enjoy!

Canapés - Cava

Canapés - Cava

Razor clam, Wild Boar Sausage - Tio Pepe Sherry

Razor clam, Wild Boar Sausage - Tio Pepe Sherry

Lobster & Chanterelle, artichoke Bomba rice - Guerra Rosado Mencia

Lobster & Chanterelle, artichoke Bomba rice - Guerra Rosado Mencia

Daniela Buctura