Master Chef Amy, as always, pleased the crowd with her amazing decorations and attention to details. Thanks to the chef for providing a summary of their dishes, in their own words.
Sous Chef Christine started us off with dense food, fit for a space voyage ; compressed corn bread with a greek yogurt sauce, along with a very hydrating drink of coconut water and gin. Delish!
Next up was Sous Chef Dean, lover of puns, who served us "Rocket with Spaceballs", which was a rocket salad (aka arugula) with balls of sauteed shiitake mushrooms, roasted butternut squash and fried goat cheese, topped with toasted walnuts, pomegranate seeds and fresh dill and a honey mustard vinaigrette. His cocktail was a "Rocket Gimlet", which was made with Ungava gin, fresh squeezed limes, agave nectar, a dash of mango juice, and muddled rocket (arugula).
Sous Chef Dallas warmed us up with a dish inspired by the space (and remaining items) in her freezer: beautifully fried fresh Venezuelan arepas stuffed with cranberry sauce, Brie cheese and spinach, with a ridiculously spicy honey mustard dipping sauce. Drink was gin and soda with lime bitters.
Sous Chef Vanessa was inspired by the recent Mars landing - and provided a replica of the mars landing made of puff pastry: Amazing! Inside was a stew fit for the long voyage, based on elements of a dehydrated meal mix (for long treks) reworked into a tasty soup.
For the main meal, Master Chef Amy wowed the crowd with her Planetary dust storm (beet, tumeric and achote powders), seasoned chicken moonrock stuffed with spinach and goat cheese on a rubble pile of mushroom ragout, with a side of roasted rosemary potato Mars pebbles covered in lunar dust and Zucchini pan fritter moonscape with red and yellow pepper relish landing bases. Lots of different flavours, colours, textures. The sous chefs washed it all down with a we-must-have-again cocktail of bourbon, elderflower syrup, lemon, blueberry juice and soda water.
To finish the evening, Sous Chef Leah served Creme Brûlée in space (inspired by the space bar), with a side of short bread and coffee that was out of this world, with steamed eggnog and generous pour of kahlua.
Until next time!