Photo description:

Left to right-Tristan Foucault executive chef/partner holding Village Bay oystersHouse made Charcuterie w/ Pate de champagne, Richard Hanna general manager, with duck prosciutto, Hunter Sausage, Chicken liver mousse, Andouille sausage, Pepperoni, Goat prosciutto, Genoa Salami, Ostrich merguez, Venison, Pickled vegetables Andouille sausage, and Chris Gama chef de cuisine with Half Pints beer braised Oka stuffed Pork Chop w/ Crispy brussel sprouts and mashed potatoes from Peasant Cookery 100-283 Bannatyne Ave.- See Marion’s story – July 13, 2011 (JOE BRYKSA / WINNIPEG FREE PRESS)