I took a quick 48 hour trip to Victoria, BC to create a kelp & fermentation inspired dinner with @lamer. 🙏🏽✨and OF COURSE I also made time for a facial 🙌🏽💆🏻🤍 My Menu: Garlic Milk Bun & Meyer Lemon-Seaweed Butter Kombu Cured Local Halibut Crudo, Nori Crisp, Avocado, Fermented Black Lime B.C. Spot Prawn Wontons, Kelp Oil, Caviar, Yuzu “Miracle Broth” Miso Cured Black Cod, Smoked Cedar, Heirloom Tomato Confit, Pickled Chanterelles Buckwheat Custard, Shoyu Dulce De Leche, Candied Furikake Shoutout to my Pastry Chef @lk.monge, Toque Catering, and @callynhumm 🙌🏽 #GiftedbyLaMer