124 Grand Market


This article was written on 10 Jul 2014, and is filled under Uncategorized.

Summer Verrine Recipe #GrandTasteTour

Recipe by Chef Chris Tom-Kee that will be served on the #GrandTasteTour July 13th. Taste Alberta and 124 Grand Market have planned wonderful farm tours and a delicious lunch to celebrate local food. Lunch is prepared by Chefs Chris Tom-Kee (formerly Canteen & Un-heard Of) and Mike Scorgie of Woodwork.

Tickets can be found on Eventbrite: http://www.eventbrite.com/e/farm-to-fork-culinary-tour-a-recipe-for-adventure-tickets-11866861101

Ingredients (serves 10)


  1. Combine strawberries, sugar and mint in a bowl and let sit in the fridge for 30 minutes. Reserve.
  2. Compote: Combine rhubarb, sugar and vanilla in a pot and simmer until reduced by half. Chill and reserve.
  3. Posset: Combine sugar and cream in a pot and bring to a simmer. Cook for 3 minutes then stir in the lemon juice. Immediately pour into 10 small ramekins or small glasses. Chill over night.
  4. To assemble, put a table spoon of rhubarb compote on top of the Posset. Then add the strawberries layered with any optional garnishes (berries, crushed shortbread, edible flowers) just before serving.

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