Porterhouse Steak Presalted two days in advance. Grilled and served with local Chanterelle Mushrooms. Picked by my friend Leola’s (Leola’s Studio) husband Glen. The mushrooms were cleaned and then sauteed in butter and olive oil. Seasoned with salt, pepper, garlic and parsley. And homemade fries. Take-out Sushi one night. Only Tuna – my favourite….