mavchat15

A1 Good food is key. Then hiring the right staff to make the room come to life

Thanks for tuning in ; ) #mavchat15

A5 do is, we focus upon ingredients that are easy to find and we get creative with them, finding many different ways to re-invent them. Fresh chiles can be a challenge depending on the season, but thus far we have been able to manage ; ) #mavchat15

A5 We normally only run a menu item when the local ingredients are in season. If we can't get anymore locally, it's time to get creative and try something new

A5 In our menu, we use a lot of easy to access ingredients like: Potatoes, onions, tomatoes, fennel, masa (corn flour dough). Because Edmonton is the biggest Northern city, it is sometimes challenging to find specific ingredients from Mexico... so what we.

Q5 If you can’t get an ingredient locally (or run out of fresh scallops!), what do you do?

A4 Basically anything that is in season! We are getting fresh scallops at the moment from Quadra Island that are incredible. The only bad thing is we can only get two dozen per week!

A4 There's tons of great ingredients out there. But my favourite is Pork... it can spawn great ideas with the different cuts and fat contents... its is always well received and the cost is relatively low (depending on the cut) #mavchat15

Speaking of ingredients... Q4 Is there a specific ingredient or ingredients that get you excited to create a new dish?

A3 As Tofino is a small town, we are always in a state of flux and we are pretty much always hiring! The seasonality of Tofino can be a major challenge