NAIT chef Michael Hassall brings plant-based eating to Ernest's

All the hot chefs are having fun with plant-based foods.
Now, the vegetable craze is hitting the menu at Ernest’s as executive chef Michael Hassall spins a Japanese-inspired menu for dinners on Saturday, Sept. 15, starting with a reception at 6 p.m.
The menu includes an opener of sunchokes with smoked hazelnut cream, paired with sake. Local mushrooms by Gruger Family Fungi, plus turnips, pea pods, and sashimi also make an appearance. The cost is $113 per person, including tax and beverage