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Northshore October 2025
Watching chefs Rick Delisle and Joe Joyce effortlessly slice and dice their way through the ingredients of a holiday meal is mouthwateringly impressive. Joyce rolls out his knife bag and assembles his tools of the trade with the precision of a surgeon. He thinly slices succulent roast duck and gently lays it over a bed of wild rice and dried cranberries. Meanwhile, Delisle places delicate pieces of lobster meat into miso soup spoons along with fennel and bits of grapefruit. Next he ladles mushroom bisque into demitasses (small teacups) while Joyce spoons a winter salad of endive, pear, pomegranate, blue cheese, and pecans into sexy cosmo glas
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