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After service, there’s time to smile for the camera: Ross Fraser (centre) with his brother Simon (left) and mentor Michael Stadtlander (right)
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A tour of the bus with Stadtlander and his visiting German chef in residence Jorg Neth
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Course #6 (Stadtlander dish): Spicy Kuri squash and Ontario wild blueberry tart with maple syrup, Ontario wild ginger and Double Cask 12 Year Old Balvenie Whisky ice cream
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The most decadent dish, Course #5 (Fraser dish): roast duck, duck confit, foie gras torchon and red wine plums and wild mushrooms with a wild rice crepe stuffed with roasted squash.
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Stadtlander’s wife, Nobuyo works by his side in the kitchen. She is plating the roast pork with potato dumplings and garden vegetables
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Finished with fire, the bronze crispy skin is what makes Eiginsinn Farm piglet divine
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Course #3 (Fraser dish): Tangier lobster risotto, blue potato, prosciutto, Crazy Dave’s Greens and Eigensinn baby fennel
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Course #2 (Fraser dish): Wild BC Ivory salmon and green curry, crab dumpling, roasted cauliflower with sesame and lime.
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Course #1 (Stadtlander’s dish): Soup from Eigensinn Farm tomatoes, Acadian Sturgeon cartilage with Acadian sturgeon tartare and caviar. And in case you’re wondering; cartilage isn’t any better than it sounds.
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Stadtlander created this special spice rack to keep jars of essentials from rattling while the bus is on the road
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Dinner prep on-board the bus: Martina Gomez, chef in residence from Stadtlander’s second restaurant Haisai and Eigensinn apprentice Falani Clifford
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A view from the front of the bus to the sleeping area at the back. Many Chef’s Congress attendees are camping at the event.
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Nine people are riding this bus to Nova Scotia including a professional photographer who will document the journey.
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The gourmet kitchen on-board the school bus is equipped with every, pot, pan and All-Clad gadget imaginable. Sponsorship alert!
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