My friend Josh — musician, artist, and cook at Griffintown Cafe — took over cooking duties alongside one of his colleagues at this summer’s edition of Cool Fest. (I chefed the last two). He did such a spectacular job. My favorite dish was dessert, a simple panna cotta made with coconut milk and spiked with orange blossom water and rose water. It was deceptively simple — a soft, voluptuous pudding with the most subtle of floral aromas. Lovely!