Under the guidance of Master Chef Dean, we came together to pay homage to our taste experiences that created a religious experience.
Our first taste of the evening was created by Guest Chef Brad, with his beautiful Careiofi alla Giudia and non-alcoholic Gin and Sin. The deep friend artichokes had a lovely crispy saltiness and were so very pretty on the plate! Sous Chef Dallas created a double hors d'oeuvres dish inspired by the Georgian cuisine she enjoyed while in the Ukraine: a very savory roasted eggplant stuffed with a walnut feta filling, and a cornmeal round topped with spinach-walnut filling and pomegranate seeds (lovely mix of textures and flavours), served with a bright lemonade. Back to the table for Sous Chef Christine's vivid dish with a creamy mushroom pate in the shape of a human, with a top layer of a sharp cranberry sauce - the balanced flavours created a chorus of 'mmmmm's. This communion inspired dish was served with homemade wafer crackers and glass of Montepulciano D'Abruzzo wine. Chef Amy tapped in a number of previously inspiring food experiences as she created her fresh truffle-infused savory panna cotta and deeply flavoured black garlic crackers, with a side salad with lemon, truffle oil, and fried capers (and a tiny spoon). Her custom cocktail was made with homemade cardamom syrup with lemon soda water- a keeper we hope to drink for many years to come. Sous Chef Vanessa was inspired by giving of alms for nourishment, providing each of us a chance to serve a fellow diner, starting with a simple bowl of rice. We created a unique dining experience by what we thought the person would most enjoy, including sweet potato, cucumber, feta cheese, dried cranberries, roasted brussel sprouts and a lemon dressing. Our purifying drink was a cocktail with cucumber, mint, green tea, gin and lemon honey - so very refreshing. Master Chef Dean wowed the room with his dish of Imam Bayildi, a slow roasted eggplant and olive oil confit, topped with a roasted tomato sauce. So delicious. The dish was complimented by a bulgar side dish with parsley, olives, raisins, and a delightful Gin Fizz cocktail. For dessert, Sous Chef Leah created a rather confused yet tasty custard-filled tart, topped with candied pine nuts and a fresh apple-pear compote (including finely chopped carrot and kale). The dessert cocktail included the same fresh apple-peer compote with ginger kombucha and Innis&Gunn ale. Next up is Master Chef Vanessa! Hello gourmet chefs!
Have you ever tasted something so good it sent you to another plane of existence? Food so delicious it deserves its own temple of worship? The next gourmet theme is RELIGIOUS EXPERIENCE. Use this opportunity to play up, or subvert, the religiosity of food and to make something that is a taste of heaven, or absence thereof, for a modern gourmet Bacchanalia. When: Saturday, October 22, 6pm Where: Dean's kitchen nunciature Hors d'oeuvre: Dallas Appetizer 1: Christine Appetizer 2: Amy Salad/soup: Vanessa Main: Dean Dessert: Leah |
MissionGood Food Archives
February 2024
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