recursal/Fanatic-Fandom huggingface dataset:
Featherstar

Clan
 Mentor
 Weakness(es)

## Story

Featherkit was born to Pineclaw and Rabbitpelt. She had no siblings and quickly established her place in the nursery as a born leader. Her relaxed demeanor and kind personality quickly gave her respect.

When she became an apprentice, Featherpaw was quick to pick up on techniques, and was made a warrior as soon as she was old enough. Her father died shortly after, saddening her for a time. To this day, it is the only time she has not found hope. Featherbreeze was given her name for her light, airy personality and uplifting aura.

As a warrior, Featherbreeze quickly gained the respect of the senior warriors, and as soon as she could, she pressured the leader to make her deputy. The leader refused, and when he died, she tried again with the new leader. By now she was much more experienced. He made her deputy around the same time her mother retired to the elders' den. Barely a sunrise after, the leader died, killed by a fox that came out of nowhere. When she went to receive her nine lives at the Moonpool, her father gave her the life of courage, a life she treasures with all her heart.

Now, Featherstar resides happily beside the lake, surrounded by her family and friends

## Personality

Featherstar is a very relaxed, open, and friendly cat that is always cheerful to the point of being annoying. She never turns down a challenge, but never feels threatened by the other Clans. She has no secrets and could trust her Clan with anything. She is loyal and brave, and optimistic to the end.
Poulet et graines

**Drop line:**

* Apricot glazed chicken leg on four grains tabbouleh with roasted vegetables, sunchoke salad and Labneh.

**Ingredients:**

* Chicken leg with thigh
* Apricot glaze (with chicken stock)
* Roasted vegetables (Baby carrots, Radishes, charred shallots)
* Tabbouleh
* Salad (Mixed greens, pomegranate, fresh sunchokes)
* Labneh

**​Allergy warning:**

* Dairy
* Gluten

**​Mise:**

* Fork and Knife
FAN

Fan CP (Fan de Cacahuates Podridos, su nombre real) es un pendejo que esta editando las pagians del wiki com un anonimo. Es un tio que basicamente ME CHUPA EL CIPOTE POR DEBAJO DE LOS COJONES COMO VUELVA A VANDALIZAR EL GILIPOLLAS DE MIERDA ESTE QUE SE CREE GRACIOSO Y EN REALIDAD RIENE RETRASO MENTAL GRAVE

## Frazez

* io editar en esa wik
* ez Campus Play, .\_.
* io zoi dde Ciudad de Dragones FANON, :)
RiverClan

## Description

You shake yourself off as you exit the small stream and reach the island. A quick sniff tells you that the river from where you came is full of fish that swim outwards to the lake. A dense bramble thicket runs the length of the island but from where you stand you can't see inside or above it. A thorn bush on your left catches your eye before you step into the clearing, it overhangs the stream and the ground is partially washed away. As you stand in the clearing you can make out many dense holes layered in reeds and thick bracken.

You have entered RiverClan.

## Allegiances

Clawstripe
Swanfleck
Greystep
Redfern
Fawnspots
Palefrost
Sandfeather
Oakshade
Swiftstorm
 **Apprentices** | Sweetpaw
Cherrypaw
Harepaw
Nutpaw
Echopaw
Applepaw
Mudpaw
Dawnpaw
Duskpaw
 **Queens** | Open| Kits, Softkit, Thistlekit
Stormheart(deceased) | Lightningkit
Fernpelt | Ashkit
Blacksun | Kits, Littlekit, Wheatkit
Silverdawn | Kits, Cloudkit, Sunkit, Leafkit
 **Elders** | Mistysky
Goldenpelt
Sandytail
Rowanrose
Wikia Shuckle&Maletin

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## Artículo destacado

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La leienda dl niño k muryo

heraze huna bes io bi ha un niño k m digo "oie ia me mory pon tu zangre hen un espego i di thu nomvre 31781209 veses para k pueda morir hen pas" io pensava k era hun sueño hasi k no ijnore, me arrepentyre de hesa desision toda mi bida, hal dya sigiente bi a mi familua MOHERTA kon hun charko d ZANJRE hal zu alrededor io ia me avia asustado i no savia k aser asi k fui ha un espego i dije mi nombre 31781209 beses luego mi kuerpo kaio MOERTO hal suelo phero my hespiritu bio ke hel niño ze puzo ha vaylar de la alegrya de bybyr hotra bes luego me heskupyo i ze fue a jugar maincra, mandale hezte mensaje ha 1239861237986124780962378452387 perzonas ho si no hel niñio haparesera i t dira  "oie ia me mory pon tu zangre hen un espego i di thu nomvre 31781209 veses para k pueda morir hen pas" i si no lo ases se te MORYRA tu famylya hesto hes real xfabor hamijoz haganlo no kyero k mueraaaaaaaa agria
Hazelkit

Clan
 Mentor
 Sister(s)

## Story

Born to Creamripple, Hazelkit's personality came through fairly quickly, as it was noticed that he was very lazy and enjoyed sleeping for long periods of times. At first, it was concerning, in case he was slow or lame, especially in his tired, clumsy pawsteps, but it was soon decided that he was simply a lazy kit who disliked being awake for too long. As the moons passed, he has gained more energy, though is still behind his littermates in their energy levels, which he does not mind.
Nolan Elfstream

Nolan Elfstream is Santa's #2 helper. Nolan became an Ex-Shoobie after Santa found him crying in a ditch after Pan-Pizza kicked him off the Podcast crew. He quickly became friends with Olive once he found out she liked the same anime he did.

For some reason, in movie 2, when Mailman Brando tied everyone up, he seemed to be aroused by it. Weird.
Maplenose

Clan
 Mentor
 Weakness(es)

## Story

Kitted: Maplekit and his sister, Mousekit, were born in early green-leaf. They were their mother, Lilystep's, and father, Steadystone's, first litter which led to an overly watched kithood. They were never given enough alone time to ever get into much trouble. Maplekit was the more reasonable of the two kits, always thinking things through.

Apprenticed: Maplekit was apprenticed to Bluesmoke, an older tom. Maplepaw found hunting a bit of a challenge due to his large physique. He excelled at, and preferred, battle training to anything else. Maplepaw and Mousepaw became warriors together, Maplenose and Mousestep, respectively.

Young Life: As of yet, nothing exceptional has happened to Maplenose in his warriorhood. Well, that is, except for the death of Bluesmoke. Soon after he became a warrior, Bluesmoke moved to the elder's den and died a few moons later from greencough. Maplenose's desire to push himself really surged to forefront after Bluesmoke's death, it is his coping mechanism and a way to forget about losing his closest friend.

## Personality

General: Maplenose is one of the most loyal cats in all the Clans, he would do anything to protect his clan. This sense of loyalty is what drives him to do whatever is asked of him, sometimes to a fault. He doesn't quite know when to stop, meaning that he will work until he drops. Maplenose isn't a complainer, and will oftentimes work through sickness, pain, and fatigue with little more than a few winces or grunts to show his discomfort. This deep loyalty is partnered with a good-natured heart, and love for his clanmates. Although he's got a bit of a quick-temper when it comes to dealing with rival clans. The only time Maplenose doesn't seem to be himself is if a she-cat is around, besides his mother and his sister he is totally, and utterly lost around the she-cats.

Strengths: Maplenose's greatest strength is his strength. He's a large tom which gives him a great advantage over those he fights in battle. Another strength is his forethought, he really tries to make the best decision for the future not just the present.

Weaknesses: Maplenose sometimes struggles with hunting, he isn't the slimmest tom and sometimes has trouble gaining enough speed to chase after the rabbits on the moor. Perhaps a greater weakness is his anger, something that makes him do rash things in regards to other clans and enemies.

Goals: Maplenose's current goal is be granted with an apprentice, something he's been looking forward to for a while. Long term, he'd love to become deputy and maybe even leader. Another goal, one he tries to hide, is his deep desire to have a family of his own: a mate and some kits would make him the happiest tom in the world.
Mailman Brando

> "*I don't intend on being a warrior like Krusty, nor am I an idle dreamer. I don't care what method I have to use, victory justifies any means!*"
>
>

***Mailman Brando*** is the designer of the Stone Mask, and the 102,000-year-old leader of the MailMen.

Mailman is intelligent, ruthless, and single-minded in his dedication to obtain the Christmas Stone of Santa. He was stated to have been a genius among the Mailmen, having been the original creator of the stone masks.

## Abilities

**Light Mode** (光の *'Hikari' no Mōdo*?): Mailman's power is that of light, he is able to produce bladed appendages from his arms and legs and use these to reflect blinding light toward his enemies. The light comes from the tiny, shark teeth-like claws running along the edge of the blade much like a chainsaw. It is from the reflections of these claws that gives Mailman's **Light Blades** (輝彩滑刀 *Kisai Kattō*?) their shining intensity. In this mode, Mailman's blades are sharp enough to cut through most objects, including an automobile and several bullets at blinding speeds.

**Bodily Manipulation**: As with the other MailMen, Mailman also has the same body manipulation capabilities shared by his companions. When he gains the power of the Christmas Stone, Mailmen bodily manipulation abilities are enhanced to the genetic level, to the point where he is capable of reactive evolution. Mailman was also shown to be able to mutate parts of his body into various living creatures and control them accordingly whilst in his ultimate form.
Tartare de Bison

**Drop Line:**

* Bison tartare on vichycoise with quail egg and crostini.

* Bison Loin (Alberta), with capers, cornichons, onions
* Smoked tomato vinaigrette ( smoked tomatoes, worcestershire, tamarind, espelette)

**Vichycoise** (cold leek soup): Leeks, watercress, Kale, Chervil, Beef broth, Garlic, coriander, Fennel, Black pepper)

* Quail egg (with espelette)
* Frisee salad
* Cornichon
* Crostini (with butter, espelette, garlic, olive oil)

**Allergies:**

* Dairy
* Eggs
* Gluten

Can be made without those allergens

**Mise:**

* Fork
* Knife
Nightfeather

Clan
 Mentor
 Weakness(es)
 Vice(s)

## Story

Night was born to a loner named Shadow at midnight, along with (some other cat). At a young age, Shadow dumped Night in the ShadowClan camp. A warrior found her and put her in the nursery.

As a kit, Nightkit was teased by the other kits because of her roots. She never told them outright that she was part loner, so they assumed she was a kittypet. She found refuge in the medicine cat's den, where she could hide and learn about herbs. At the age of 5 moons, she decided to become a medicine cat. She told Rainstar this and became the apprentice medicine cat. Sadly, her mentor, Featherstripe, died before giving Nightpaw her name. Nightpaw chose the name Nightfeather, in honor of her mentor.

One night, while collecting herbs, she smelled a cat, along with the scent of blood. She hurried over to investigate and saw her mother's corpse. She sat there for the rest of the night. Seeing this hardened her, and she is one of the most bitter and quiet medicine cats ever (maybe not as good as Yellowfang or Jayfeather).
When her half-sister-ish, Rainstorm, became leader, Nightfeather was overjoyed, for once happy and content with the Clan, and proud to be her medicine cat.

Now Nightfeather lives in the ShadowClan camp, taking good care of her Clanmates and avoiding violence. She hopes to take on an apprentice soon.

## Personality

General: Nightfeather is a quiet cat that doesn't trust her Clanmates. It's interesting because she doesn't believe in StarClan, but gets messages from her mother, Shadow. She is sarcastic and witty, and puts up barriers to avoid talking about her life as a loner. She isn't distrusting because of her loner life or past experience, but because she assumes her Clanmates don't trust her. Behind the tough exterior, she is kind, caring, and sympathetic. She lets in a little with her closest friends, but doesn't talk much beyond insults and threats. She hates fighting.
Salade

**Drop line**

* Hannah Brook Farms green salad with apple cider vinaigrette and a parmesan tuille

**Ingredients**

* Hanna Brook Farm greens
* Apple cider dressing (apple cider vinegar, olive oil, salt, Dijon, honey, and lemon juice)
* Parmesan tuile (baked//crisps)

**Allergy warning**

* Dairy

**Mise**

* Fork, Knife
Blackfrost

Clan
 Mentor

## Story

Born to WindClan parents, Blackkit and Sparrowkit had a relatively normal kithood. He grew up with Rainkit/Rainpaw and quickly fell for her, then, after becoming Blackfrost (while she became Rainblaze), became her mate and had Littlefire. Sparrowleaf died of greencough a few moons later, and Blackfrost was devastated. Rainblaze helped him through it and became not only his mate, but his best friend.

## Personality

Brave, chivalrous, loyal, headstrong, flirtatious, charming
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Salade d'ete

**Drop line**

* "Hanna Brook greens" and fresh grapes, pistachios and basil pesto salad served on buttermilk and leek dressing garnished with torched Brioche

**Ingredients**

* Hannah Brook Farm mixed greens dressed in Pomegranate Vinaigrette
* Fresh grapes
* Basil pistachio pesto
* Spiced pistachio (same spices as nuts)
* Torched Brioche
* Butter milk dressing
* Leek oil

**Allergy warning**

* Dairy
* Nut
* Gluten

**Mise**
Allplay

## What does "All Play" Mean?

It means anyone in the roleplay can feel free to roleplay this character as long as they stick to the character's personality set by the creator. You can ask the creator to take over the character completely if the member so desires, but for the most part these characters are meant to 'beef up" the Clan's numbers and nothing more.
Guldenberg

The offspring of De Ranke`s (XX Bitter, Noir De Dottignies) original tripel, a slightly sweet and spicy brew named Wevelgemse (which can still be found in the town of Dottignies, where their brewery is based), this beer rebels against its parents and shows much more of a herbaceous, floral and hoppy character, verging on British IPA territory. A definite stand-out in the Tripel category, not only does this beer have a mouth-filling weight to it not found in its contemporaries, but its hop character is much more pronounced, with the liberal use of Hallertau Mittelfruh hops for bittering and aroma, as well as for dry-hopping. The interplay between sweet and bitter keeps the drinker engaged.

Anecdotally, the name Guldenberg derives from the former Guldenberg Abbey in Wevelgem, the village of birth of Nino Bacelle, one of the owners of the brewery.

**Aromas:** Ginger, peppery hops, nutmeg, lemon zest and tropical fruits.

**Appearance:**Hazy butterscotch, with a whipped-egg-white head.

**Flavour:**Brandy and amaretto, dried fruit and coriander, with a hoppy presence almost masking the firm hop base.

**Mouthfeel:** Well-rounded with a pronounced yeastiness, with a lengthy arc of flowery bitterness.

**Food Pairing:**Lobster With Brown Butter, Mongolian Beef, Gorgonzola.
Profession

A **profession** in Anarchy Online is chosen by the player at the time of a character's creation. There are twelve professions in Anarchy Online. A character's profession is one of his or her most defining attributes, as it determines the character's access to nanos, potential with skills, and other benefits.

1. Adventurer
2. Agent
3. Bureaucrat
4. Doctor
5. Enforcer
6. Engineer
7. Fixer
8. Keeper
9. Martial Artist
10. Meta-Physicist
11. Nano Technician
12. Shade
13. Soldier
14. Trader
Doctor

A **Doctor** is really a biotechnology specialist. The Doctors' prime skills focus mainly on healing and protecting but they also learn how to produce and administer powerful biotoxins that slow, weaken and wear down their opponents. Limited weapon skills can lead to a bumpy ride when going solo, but in a team the Doctor really shines. When chaos descends on the team in combat, its survival usually lies squarely on the Doctor's shoulders, so this profession is not for the faint-hearted.
Ichigo Yurizaki

**Ichigo Yurizaki** (百合崎 苺 *Yurizaki Ichigo*) was the daughter of Shidou Yurizaki and Seira Yurizaki and the older sister of Mira Yurizaki.

## History

Ichigo and Seira Yurizaki were killed when the DAB broke into their home to steal her parents' research work.

## Etymology

* The name **Ichigo** means "strawberry" (苺).
* Ichigo's surname **Yurizaki** means "lily" (百合) (**yuri**) and "cape, peninsula" (崎) (**saki**/**zaki**).

## Trivia

* Ichigo's mother let her name her younger sister, an Android, Mira.
Bureaucrat

The **Bureaucrat** brings order to chaos. Bureaucrats have very limited weapon skills but their vast knowledge of nanotechnology makes up for that. They use it to directly damage opponents and create robots that will fight for them. But most importantly, a Bureaucrat uses nanotechnology to boost his leadership skills and to control hostile beings, bending their minds and blurring their aims. In a team situation, a Bureaucrat is therefore a natural leader.
Agent

An **Agent**’s life is spent in the shadows. Agents focus on concealment and subterfuge skills and one of their special abilities is going undercover. Doing so enables them to use nanotechnology normally only available to other professions. When it comes to combat, the Agent’s speciality is sniping opponents with high velocity rifles using unique nanotechnology to further increase the damage.
Tarte aux pommes

## Tartes aux pommes

**Drop line:**

* Poached apples on spiced crumble with shortbread ice-cream.

**Ingredients:**

* Caramelized white chocolate (cooked 18hours sous vide)
* Poached apples (with cinnamon, star anise, cloves, caramel)
* Spiced crumble (Oats, flour, all spice, cinnamon, sugar, butter)
* Shortbread ice cream (eggs, milk, gelatine, vanilla shortbread, sugar)
* Apple gel (Agar and poaching liquid)

**Allergies:**

* Gluten
* Dairy (dairy free option available)

**Notes:**

* Not vegetarian

**Mise:**

* Desert fork and knife
Duo de Chevreil

**Drop line:**

* Venison loin and Cannelonni served with rapini, portobello mushrooms and sauce vierge.

**Ingredients:**

* Venison (New Zealand) short loin (3oz)
* Beet Jus (Beets, red wine, chicken stock, balsamic vinegar) -on top of loin

* **Venison Cannelloni (**Ground Venison with tomatoes, Red wine, balsamic vinegar, onions, garlic, rapini)

* Rapini (salted with salt and pepper)
* Portobello mushrooms (pickled)
* Pickled Salsify
* salsify crisps

* Sauce vierge ( Tomato, Fennel seed, Brown sugar, Sherry, Olive oil)

* Fried Basil

**Allergy:**

* Egg
* Gluten

**Mise:**

* Fork
* Steak knife
Engineer

An **Engineer** is a specialist in creating all sorts of machinery. Engineers really excel in constructing powerful battledroids and have access to unique nanotechnology to enhance and repair them. The Engineer's weapon skills are not that great, but the Engineer/robot-pet duo is quite formidable. All Engineers learn to create powerful protective shields and the best Engineers can hack into satellites, and use them to teleport any member of the team to the Engineer's location.
Thon frit

**Drop line**

* Water chestnut crusted (Albacore) Tuna on chili aioli with tamarind paste, topped with jalapeno mint pistou, garnished with crispy mint and lime leaves.

**Ingredients**

* Water Chestnut flour crusted tuna belly(Albacore)
* Jalapeno and Mint Pistou
* Chili Aioli
* Tamarind Paste
* Bordelaise sauce
* Fried curry, mint, and kafir lime leaves

**Allergy warning**

* Egg

**Mise**

* Fork and knife
Espelette

## Espelette (piment d')

The **Espelette pepper** (French: *Piment d'Espelette* French pronunciation: ​[pi.mɑ̃ dɛs.pə.lɛt] ; Basque: *Ezpeletako biperra*) is a variety of species C. annuum that is cultivated in the Frenchcommune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APOproduct on 22 August 2002.

Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade

This pepper attains only a maximum grade of 4,000 on the Scoville scale and is therefore considered only mildly hot. It can be purchased as festoons of fresh or dried peppers, as ground pepper, or puréed or pickled in jars
Poire Epicee

pics

**Drop Line:**

* Poached pear on chardonnay Jelly with candied nuts and whipped ricotta

**Ingredients:**

* Poached pear (poached in beat juice with white wine, sugar, cinnamon, star anise, vanilla beans)
* Chardonnay Jelly ( Local Chardonnay, simple syrup, gelatin)
* Whipped ricotta ( ricotta, vanilla sugar, cream)
* Candied nuts (almonds, pecans, hazelnuts, sugar, water, cocoa butter)

**Allergies:**

* Nuts
* Dairy

**Mise:**

* Dessert fork
* Dessert spoon
* Knife
MartialArtist

When it comes to dishing out raw combat damage a **Martial Artist** outshines all other professions. Fighting unarmed, the Martial Artist's main strength lies in special attacks, knowing how to cripple opponents by attacking their weak spots. The Martial Artist is also a very proficient healer, truly surpassed by only the Doctor and the Adventurer .
Strong Golden / Pale Ale

A golden, complex, effervescent, strong Belgian ale.

**Aroma**

* Complex with significant fruity esters, reminiscent of lighter fruits such as pears, oranges or apples.
* Moderate spicy, peppery phenols.
* A low to moderate yet distinctive perfumy, floral hop character is often present.
* Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol aromas.
* Hop aromas are low to moderate.
* The malt character is light.

**Appearance**

* Yellow to medium gold in color. Good clarity. Effervescent.
* Massive, long-lasting, rocky, often beady, white head resulting in characteristic “Belgian lace” on the glass as it fades.

**Flavor**

* Marriage of fruity, spicy and alcohol flavors supported by a soft malt character.
* Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character.
* A low to moderate spicy hop character is often present.
* Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity.
* Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics.
* Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste.

**Mouthfeel**

* Very highly carbonated.
* Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation).
* Smooth but noticeable alcohol warmth. No hot alcohol character.
* Always effervescent.

**Comments**

* Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent.
* References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel).
* The best examples are complex and delicate.
* High carbonation helps to bring out the many flavors and to increase the perception of a dry finish.
* Traditionally bottle-conditioned (“refermented in the bottle”).

**History**

* Originally developed by the Moortgat brewery in the 1960's as an alternative to the popular pale lagers that were that rage across Europe.

**Examples:** Duvel, Delerium Tremens, Piraat, Satan Gold, La Chouffe, Moinette
Enforcer

An **Enforcer** specializes in close combat using raw power and naked rage to subdue opponents. Enforcers are physically better suited than all others to sustain damage and can learn some protective nanotechnology to further increase their chances of survival. Their brutality and in-your-face combat attitude normally make them the prime targets for any opponent. Enforcers utilize this for the good of the team and rely largely on others to heal them.
Adventurer

An Adventurer's soul is at home in the wild. Adventurers study the animals, learn their ways and gain some of their abilities along the way. Their weapon skills are well balanced with equal advancement opportunities in melee and ranged combat. They also become skilled at using nanotechnology to withstand damage or to create metaphysical cloaks that damage their aggressors. An Adventurer is an excellent healer, only truly rivaled by the Doctor .
Krusty

**Krusty** (ワムウ *Krustu*?), as one of the Mailmen, is a major antagonist featured in *Part II: Christmas Tendency*.

Krusty is a proud warrior in the respectful service of his superiors ***Mom*** and ***Mailman***.

## Appearance

Krusty appears as an immense man; very tall (the tallest of the Mailmen) and very powerfully built.

Krusty wears short, light hair. He has clown make up painted and a tattoo tattooed on his face the thick outline of an equilateral square; crossing his face just under the bridge of his nose; upwards through the middle of each eye.
Fixer

Fixers specialize in getting people what they need when they need it. By hacking into what is known as The Grid from anywhere in the world, Fixers can use it to transport themselves or their entire team in digital form around Rubi-Ka. The Fixers move faster than all other professions and special armors make them the hardest to hit. The Fixer's main combat strategy lies in limiting the maneuverability of opponents. They favor weapons from the sub-machinegun category.
Raclette Cheese

**Raclette** /rəˈklɛt/ is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb). It is most commonly used for melting. It is also a French dish based on heating the cheese and scraping off (*racler*) the melted part.

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291, as a particularly nutritious meal consumed by peasants in mountainous Switzerland and Savoy (Now part of France).

It was then known in the German-speaking part of Switzerland as *Bratchäs*, or "roasted cheese". Traditionally, Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.

In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. Another popular option is to serve raclette with white wine, such as the traditional Savoy wine or Fendant, but Riesling and pinot grisare also common.

Local tradition cautions that other drinks – water for example – will cause the cheese to harden in the stomach, leading to indigestion.
Clos de la Roilette • Fleurie (Gamay Noir) • 2014 Beaujolais, France

**What is it?**

Fleurie is an appellation in France. In Fleurie, they only grow the Gamay Noir grape.

Gamay Noir is a relative of Pinot Noir. It is recognized for producing light,
food-friendly wines with earthy, red-toned flavours very similar to Pinot Noir.

**Who makes it?**

**Clos de la Roilette (est. ??? sometime in the early 1900s)** is the finest qualityproducer from the appellation of Fleurie.

The
story of this wine is rather famous in the area:

*In the 1920s,*
wine maps were redrawn and the Fleurie appellation was first created. The
original landowner was infuriated for during the redraw he had lost the more
prestigious Moulin-à-Vent appellation under which he had previously been
classified. In protest, he created a label using a photograph of his horse
Roilette and used the name Clos de la Roilette without mentioning the new
appellation of Fleurie. While the current label does mention the name of the
appellation, this wine is often best known as "that delicious wine with
the Horse on the label."

**Where does it come from?**

It
comes from the village of Fleurie withinin the region of Beaujolais in eastern
France about an hour drive north of Lyon.

**What does it taste like?**

This
is a lighter bodied wine with aromas of cherry and raspberry backed by savory
nuances of wood smoke, leather, mushroom, and forest floor. There is grainy and
fine food-ready tannins and an overall quenching juiciness to the entire
profile.

**Is it Classic?**

Beaujolais
is a classic region of France. Its style has really seen a profound upswing
over the last number of years. It used to be scoffed at as the poor man’s Pinot
Noir. Now, it’s a fighter and offers insanely more value than all French Pinot
Noir.

**What should I eat with it?**

Duck,
game, mushroom, and other woodland-y things. 13% abv! Keepin' it low. Celebrate
good times.

**Sommelier**
says:

“Oh
that horse! A seal of exceptional quality. This domaine is incredible. They
make Gamay Noir and they kill it. One of the best. Let’s be honest, really
incredible Burgundy is now officially inaccessible. It’s so expensive. Demand
has never been higher and quantities are way down. Meanwhile, you can pick up
this wine at virtually everyday drinking price and get to experience a very
Burgundian-esque example of real, authentic wine. I would bet that this wine
will begin to creep steadily up in price and become more difficult to find as
the mania for Burgundy will creep southward to its next target – A-list, Blue-Chip Beaujolais. This would be at the top of that list.” ~ JY
El Maestro Sierra • Cream Sherry • NV Jerez, Spain

**What is it?**

Cream Sherry. This is one of the MANY classifications of Sherry. Despite its name, it does not contain cream or any dairy products. A ‘Cream Sherry’ is simply understood as a sweet Sherry that is a blend of other styles. In this case,  a drier style called ‘Oloroso’ has been blended with a VERY VERY sweet style called ‘Pedro Ximénez’ What results is a medium-sweet style of immense complexity and intrigue.

So where does the name ‘Cream’ come from?

Legend has it that a Sherry tasting took place in the 1800s where a specific wine in the flight was named ‘Bristol’s Milk’ (Bristol being the English port where Sherry was regularly shipped). After sampling a new, richer style Sherry, the woman exclaimed, “If that is milk, than **this** is cream.” The name stuck.

**Who makes it?**

El Maestro Sierra (est. 1832) began as a top cooperage that supplied all the barrels to all the top Sherry bodegas in the region. They are a small operation with some of the oldest Sherry reserves in the entire region due to only ever selling or releasing a small portion of their entire stock.

**Where does it come from?**

All Sherry comes from the Jerez region of southern Spain.

**What does it taste like?**

It is a medium-sweet style of Sherry and it shares the same burnished, toasty and oak-driven characters as the Blandy’s Verdelho Madeira. However, the Cream Sherry has an extra layer of saline and salty nuance that offers up a notable complexity and dimension.

**Is it a classic?**

Yes.

**What should I eat with it?**

Salty cheeses. Spiced nuts. Desserts featuring notes of caramel and brittle. Or just sip it on its own.

**Sommelier says:**

“The Sherry world is complex and complicated. It requires some study and lots of tasting to get a grasp on its range of styles. Here is a Sherry that remarkably exudes a little nuance from each of the categories though. It’s incredible! It kind of tastes like the very dry Fino and Manzanilla styles – it shares a same salinity and saltiness. It offers some flavours and aromas similar to the darker Oloroso, Palo Cortado, and Amontillado styles! And finally, there is certainly the nuances of the black raisin syrup that is Pedro Ximinez.”
Raita

**Raita**

**Raita** is an Indian, Pakistani and Bangladeshi side dish made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables

* The closest approximation in western cuisine is a side dish or dip, or a cooked salad.
* It is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that made dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines.
* In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles.
Mezzes

**Drop line**

* Carot puree topped with pistachios, falafel, seared halloumi sandwich, roasted eggplant on tahini yogurt, hummus, cherry tomato salad and a side of pita bread

**Ingredients**

* Hummus (chick peas, chilli flakes, dates, bay leaves, lemon juice, mint, salt, garlic, tahini)
* Tomato salad (cherry tomatoes, black olives, mint, lemon, olive oil)
* Green lentil and zucchini salad (with Du Puy lentils, marinated zucchini, mint, parsley, and thin sliced raddishes)
* Carot and pistachio puree (with lemon juice, garlic, salt)
* Bulgur wheat and red lentil falafel (red lentil, red pepper paste, tomato paste, paprika, red onion, mint, salt) topped with raita
* Halloumi Sandwich (2 pieces of hallomi with date jam in the middle)
* Roasted eggplant salad (with dates, mint, parsley)
* tahini yogurt
* Flat Bread

**vegan option available**

**Allergy warning:**

* Gluten
* nuts
* Dairy

**Mise**

* Fork, Knife
Tabbouleh

**Tabbouleh** (Arabic: تبولة‎‎ *tabūlah*; also **tabouleh** or **tab(b)ouli**) is a Middle Eastern vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely choppedparsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur.

Tabbouleh is traditionally served as part of a mezze in the Arab world. Variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.

In our **4 grains Tabbouleh** the **ingredients** are:

* Bulgur
* Pearl Barley
* Du Puy Lentils
* Farrow
* Parsley
* Mint
* Red onions
* Sumac
* Dried mint
* Lemon juice
* olive oil
* Salt
Jean-Claude Boisset • Bourgogne Hautes-Côtes de Nuits (Chardonnay) • 2012 Burgundy, France

**What is it?**

This is **100% Chardonnay** from Bourgogne (Burgundy), France.

**Who makes it?**

**Jean-Claude Boisset** is a family-owned winery founded in 1961.

**Where does it from?**

It comes from the 'Hautes-Côtes de Nuits'. This refers to the vineyards at the top of the slope on the very special outcrop of the 'Côtes de Nuits.' The 'Côtes de Nuits' is the slope where the **VERY BEST** Pinot Noir in the world is grown. But higher up the slope, it's Chardonnay. See tiny inset map.

**What does it taste like?**

This is a dry, medium-bodied Chardonnay that exudes both the fresh green apple and citrus characters of classic, quenching Chardonnay. It also features a frame of toasty, vanilla scented oak influence that can be a hallmark of Chardonnay as well.

**Is it a classic?**

Definitely. Chardonnay from Burgundy, France is the most classic white wine in the world. It's the most sought after, most revered, most meditated upon white wine on earth.

**What should I eat with it?**

Scallops. White fish. Cream sauces. Herb and cream sauces. Mussels Coquotte. Most things white fleshed with coating and buttery sauces. Absolute luxury.

**Sommelier Says:**

"Chardonnay is my favourite favourite grape in the world. At its very best, it is life changing and Burgundy is where it is at its very best. Because I love it so much, its really hard to find a style that I'm satisfied with to showcase by-the-glass. For, as you have probably observed, Chardonnay is EVERYWHERE. Its planted everywhere and its made everywhere, yet only so rarely is it brilliant. Furthermore, everyone has their own opinion about what Chardonnay should be. We've all heard everything from, "I hate Chardonnay," to "I looove a big, buttery Chardonnay" to "I hate oak in my wine." for Chardonnay can arrive in so many different styles - lean, crisp, and unbaked, to topical, pineappley and creamy. This is a style that I really feel will satisfy and delight lovers and haters from all sides. Change the channel from ABC (Anything But Chardonnay) to BBC (Bring Back Chardonnay). - JY
Les Crudites

**Drop Line:**

* Hannah Brooks raw vegetable salad on Carot hummus and Mint pistou

**Ingredients:**

* Hannah Brook Farm Mixed greens with Pomegranate vinaigrette

Raw Hannah Brook Farm vegetables:

* Radishes
* Sunchokes
* Colored Cauliflower
* Rainbow carots

Veggies dressed with:

* Olive oil, Lemon, Tajine spices, dried mint, Toasted cumin
* Carot Hummus (Ginger, cumin, Saffron)
* Fresh yogurth
* Mint & jalapeno pistou (with yogurth and mango pulp)

**Comments:**

* Dish made at 90% from Hannah Brook Farm seasonal produce
* Veggies selection subject to changes
* **Crudites:** an appetizer consisting of a variety of raw vegetables,usually cut into strips or bite-size pieces.

**Allergy warning:**

* Dairy

Can be made dairy free

Suitable for gluten free and Vegans

**Mise:**

* Fork and Knife
Congolaise

## **Congolaise Mussels**

**Drop line**

* Salt Spring island Mussels steamed in coconut milk, chipotle and tomatoe broth, garnished with cilantro, served with a side of fries and Dijon mayo.

**Ingredients**

* Mussels (generaly from SSI- kitchen will inform if provenance is different)
* Tomatoes
* Coconut milk
* Chipotle
* Onion and garlic
* Lemon/lime
* Cumin
* Coriander
* Fennel seed
* Black pepper
* Side of fries and Dijon mayo

**Allergy warning**

* Egg

**Mise**

* Fork and Spoon
Sea Star Vineyards • ‘Salish Sea’ (Ortega/Sigerrebe) • 2014 Gulf Islands - Pender Island, BC

**What is it?**

This is a white wine called 'Salish Sea.' It intends to capture the cool, coastal nature of the waters between Vancouver Island and mainland BC, namely the Salish Sea. It's a blend of two grapes: **Ortega** and **Sigerrebe.** These are two uncommon grapes that thrive in cool, damp climates.

**Ortega:** An aromatic white grape genetically bred for winter hardiness. <------ *That is a very unsexy line. Never use that table side. But it is true.*

**Sigerrebe:** Another German variety! It is slightly more noble and renowned than its partner-in-crime Ortega. It's very aromatic. Floral, peachy, highly fragrant and perfumed.

**Who makes it?**

**Sea Star Vineyards (est. 2013)** is Pender Island's only winery. They specialize in grapes and styles that support their cool, wet, coastal climate.

**Where does it come from?**

**Pender Island** is one of the most notable Gulf Islands. It's due east of the more popular Salt Spring Island.

**What does it taste like?**

This is an extremely aromatic, slightly off-dry white wine. It's light bodied and it is all about intense, perfumed aromatics. Fresh, dewy floral elements underpinned by a note of coastal sea air. They've done a great job capturing the crystalline nature of the water and the islands in the Gulf.

**Is it a classic?**

**No no.** This is probably one of the farthest things from 'classic' that we list.

**What should I eat with it?**

Light aromatic seafood broths work best. Crustaceans and shellfish are ideal as proteins. The aromatic mussels vin blanc. The slightly off-dry nature can work alongside a mild spice as well.

**Sommelier Says:**

"Full disclosure, I never expected to like this wine. These are two pretty maligned grape varieties on their own - putting them together surely would cause somewhat of a train wreck. I was pleasantly surprised, however. Firstly, the wine pours so brilliantly, like the clarity of the water off the Pender Island coast. It is crystal clear. You can indeed see Sea Stars everywhere. The aromas are so fresh and transportive. Finally, it kinda tastes like flora and shore rocks and I find that very delightful. Sure, it doesn't have the depth and complexity of an old world style, but that's okay. It's not supposed to." ~ JY

"As JY alludes to, this is a continually surprising wine for a number of reasons. Delicious and satisfying, the aroma and flavours of this white are quite separate experiences. While fruity and floral on the nose, it reveals itself as drier than expected - a little bit green, and saline on the palate. It can be good to remind the customer that while it smells sweet, it is a dry wine making it a perfect recommendation for someone requesting something both 'fruity and dry' (a description seemingly at-odds with itself). Check out this video if you're interested in the winery: https://www.youtube.com/watch?v=CneEiKBrfp4 " ~ Kieran
Flanders Oud Bruin (Old Brown)

A malty, fruity, aged, somewhat sour Belgian-style brown ale. Very similar to Flanders Red Ale, in many respects.

**Aroma**

* Complex combination of fruity esters and rich malt character.
* Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes.
* A malt character of caramel, toffee, orange, treacle or chocolate is also common.
* Spicy phenols can be present in low amounts for complexity.
* A sherry-like character may be present and generally denotes an aged example.
* A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character.
* Hop aroma absent.
* Diacetyl is perceived only in very minor quantities.

**Appearance**

* Dark reddish-brown to brown in color. Good clarity.
* Average to good head retention. Ivory to light tan head color.

**Flavor**

* Malty with fruity complexity and some caramelization character.
* Fruitiness is the same as those found on the nose.
* The malt character, too, consists of those found on the nose.
* Spicy phenols can be present in low amounts.
* A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character.
* Hop flavor absent. Restrained hop bitterness.
* Low oxidation is appropriate as a point of complexity.
* Diacetyl is minimal to non-existent.

**Mouthfeel**

* Medium to medium-full body.
* Low to moderate carbonation.
* No astringency with a sweet and tart finish.

**Comments**

* Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character.
* A deeper malt character distinguishes these beers from Flanders red ales.
* This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples.
* As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries).
* The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.

**History**

* An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s.
* Historically brewed as a “provision beer” ( a higher alcohol beer that would travel well in the hold of ships) that would develop some sourness as it aged.
* These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.

**Examples:** Petrus Oud Bruin, Liefman’s Oud Bruin, Liefman's Goudeband
Stellhead trout

## Steelhead trout

The **steelhead** (sometimes called "steelhead trout") is an anadromous (sea-run) form of the **coastal rainbow trout** (*O. m. irideus*) or Columbia River redband trout (*O. m. gairdneri*) that usually returns to fresh water to spawn after living two to three years in the ocean. Freshwater forms that have been introduced into the Great Lakes and migrate into tributaries to spawn are also called steelhead.

Adult freshwater stream rainbow trout average between 1 and 5 lb (0.5 and 2.3 kg), while lake-dwelling and anadromous forms may reach 20 lb (9 kg). Coloration varies widely based onsubspecies, forms and habitat. Adult fish are distinguished by a broad reddish stripe along the lateral line, from gills to the tail, which is most vivid in breeding males.

Wild-caught and hatchery-reared forms of this species have been transplanted and introduced for food or sport in at least 45 countries and every continent except Antarctica. Introductions to locations outside their native range in the United States (U.S.), Southern Europe, Australia, New Zealand and South America have damaged native fish species. Introduced populations may affect native species by preying on them, out-competing them, transmitting contagious diseases (such as whirling disease), or hybridizing with closely related species and subspecies, thus reducing genetic purity. Other introductions into waters previously devoid of any fish species or with severely depleted stocks of native fish have created world-class sport fisheries such as the Great Lakes and Wyoming's Firehole River.
Fletan aux trois facons

**Drop line:**

* Grilled halibut on sea asparagus and nori Coulis
* Halibut beignet on coconut remoulade
* Halibut Mousse on curry leaves veloute and fresh peas

* Halibut Flilet (2oz)
* Black garlic and nori coulis (Sherry vinegar, squid ink, halibut stock, nori paste, black garlic aioli)
* Sea asparagus
* Dill

Halibut Beignet:

* Battered halibut filet (2oz) -Butter, flour, eggs, tumeric, lager
* Coconut and Jalapeno Remoulade (Reduced coconut milk, lemon, Jalapeno and cilantro)

Halibut Mousse:

* Mousse made with halibut filet, parsley, green onion, egg white, chili flakes, cream, fennel
* Curry leaves veloute (fish stock, cream, celery, onions, jalapeno, chili flakes, onrange and lemon juice)
* Fresh peas

Halibut broth: Halibut bones with coriander, star anise, ginger, garlic

**Allergies:**

* eggs
* dairy
* gluten

**Enquire with the kitchen for an option without those allergens. Chefs should be able to compose a dish adapted to your guest request.**

**Mise:**

* Fork
* Knife
* Dessert spoon
Vin Blanc

## Vin Blanc Mussels

**Drop line**

* Salt Spring island Mussels steamed in a white wine and butter broth with celery and leeks garnished with green onions and parsley served with a side of fries and Dijon mayo.

**Ingredients**

* White wine
* Butter
* Onion
* Celery
* Leeks
* Garlic
* Coriander seed
* Fennel seed
* Black pepper
* Parsley/green onion garnish
* Side of frites and Dijon mayo

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Spoon
Plateau de fromages

**Drop line**

* Cheese selection (describe by including type of cheese, milk and

provenance) paired with spiced nuts, fruit mostarda and served with Lavash and fruit crisp

**Ingredients**

* 3 Cow cheese (hard, soft, blue)
* 1 Goat cheese
* 1 Ewe cheese
* Seasonal fruit mostarda
* Lavash
* Fruit seed crisp

**Allergy warning**

* Gluten
* Dairy
* Nuts

**Mise**

* Fork, Steak Knife

**Notes:**

The cheese selection may change daily, Description available on the kitchen white board.