Chef Brandon Frohne of Mason's

1st Course. Escape Artist and the Sea, Tunisia/Sicily, 1938 > Djerba-Style Prawns with Harissa, Preserved Lemons, Tomatoes, and Mediterranean Sea Water.
2nd Course. Pfifferlinge and Pflaumen, Unter Den Linden, Germany, 1940 > Semmelknodel with Chanterelles, Plums, Pancetta, and Herbs.
3rd Course. Handshakes and Gypsum, Sofia, Bulgaria, 1943 > Lamb Guvech with Labneh, Okra, and Mint.
4th Course. Rustico, Ticino, Switzerland, 1945 > Luganeca Piacenza Sausage with Floriani Red Flint Polenta, Blistered Grapes, Pickled Fennel, and Coddled Hen Egg.
5th Course. A Toronto Love Story 1954, Toronto, Canada, 1954 > Sugar-Powdered Apple Streusel with Rosemary–Coffee Semifreddo and Roasted Coffee Beans.
A globe-traversing menu...