Chef Susur Lee in action.

View of the Main Lodge of Deerhurst from the beach. Golf courses in the background.

Rory Golden, Director of Food & Beverage serving guests the Ratatouille with Tonatto sauce.

Deerhurst Resort's beehives where honeycomb is gathered to make Poppa Jim's wildflower honey.

old Native Indian wood vessel for boiling maple syrup sap.

Table setting for the 5-course Chef Lee's dinner Saturday night with matched Ontario wines.

Chef Lee discussing his Singaporean type Slaw with guest at Deerhurst.

Desert table at the Friday night tasting stations

Lemon Curd with Strawberries Marinated with Susur's ice Syrup Italian Meringue ⁄ Paper thin pastry

Coffee Marinated Ostrich Fois Gras Reduction, Apple Rhubarb Tart Puree Celery Root

Pressed Octopus Ceviche, Lentil, Tomato. Black Garlic, Perilla Herbed olive Oil, Pomegranate Vinaigrette

Hunanese Lobster Ravioli, Spicy Hong Kong X0 sauce, Yuzu Butternut Squash Puree

Thai Green Curried Crab, Okra & Tomato Cappuccino Crispy Puff Rice

Chef Lee's Shrimp appetizer begins the 5 course dinner matched with excellent Ontario Wines.

Deerhurst's very own Maple Syrup and Poppa Jim's Wildflower Honey produced on the property. These are available in the Deerhurst Store and also used in many of the culinary creations in he Deerhurst kitchens.

Chef Susur Lee's Ratatouille Tart with Tonatto Sauce plated for Deerhurst guests