Turntable at Lord Stanley hosts a rotating series of guest chefs each month, and it’s been a treat to experience the diverse menus and learn about the background and inspiration of the chefs. For July 2022, Turntable featured Chef Daniel Burns (Luksus, The Fat Duck, Noma, Momofuku) who crafted a seasonal menu that highlighted fresh California cuisine.
The concise, yet varied menu evoked memories of my childhood summers with juicy tomatoes and sweet corn, but with a side trip to Barcelona with pan con tomate on pillowy house sourdough and tender squad. Chef’s Nova Scotia roots were reflected in his focus on seafood – from a plump Marin miyagi oyster, to refreshing squid with dulse, and my favorite dish of the night – incredibly soft, large flake black cod.
As standout as the savory courses were, the dessert was equally as memorable (not surprising, given Burns’ strong pastry background). I’m still drooling over the smooth, milk chocolate gelato paired with strawberry and pistachio. And the refreshing blackberry sorbet was harmonious with blood orange. My only complaint is that a one month residency is too short.