This is What a Canadian Nose to Tail Seal Feast Looks Like
- Todd Perrin and Derek Dammann inspect the product.
- The menu.
- Jeremy Charles and Kyumin Hahn plate a seal mince amuse.
- Raw smoked seal, pickled plums and juniper, from Derek Dammann.
- Seal liver and kidney, seaweed butter and onion purée, from Derek Dammann.
- Seal loin, from Jesse Vergen.
- Beet and seal parfait, from Jeremy Charles.