The evening started with our Guest Chef, Roberto, and his generous helping of tuna ceviche (tofu ceviche for some); the dish was full of fresh flavours of cilantro, lime and chili. The chefs washed it down with a Micheladas, a refreshing beer cocktail with lime, hot sauce and Worcestershire. Great job Guest Chef Roberto!
Next up, Sous Chef Leah heated things up with a flaming h'ors d'oeuvre. Crostini with a creamy goat cheese and parmesan spread was embellished with flaming fruit, fresh herbs and toasted nuts. The dish was enhanced with a Watermelon Mash, a cocktail of frozen watermelon, rosemary simple syrup, raspberries, spiced rum and ginger beer.
We moved to the table to sample the Aztec Summer Fritters created by Sous Chef Abe. The crispy BBQ corn fritters were served with homemade cheese, avocado and a creamy chili sauce. (Side note: also delicious the next day for breakfast!) Always a crowd pleaser, SC Abe provided the thirsty chefs with a round of margaritas.
Onto a taste of Nova Scotia by Sous Chef Vanessa! Deeply flavourful jerk chicken was the star of the lettuce wraps, with a few chefs sneaking an extra serving. The lettuce wraps were full of freshness to complement the chicken, with grilled halomi, a strawberry and cabbage slaw and toasted peanuts. She expertly pared the dish with a glass of Tidal Bay, a Nova Scotia Riesling.
Sous Chef Christine was inspired by the queen of the tropics, Pineapple! The chefs happily slurped the intensely flavoured hot and sour soup, elevated by pineapple juice and an herb infusion. The hearty coconut cornbread balanced the flavours of soup and was enjoyed with the warmth of a lovely hot buttered rum.
Two homemade sauces of mango chutney and mint/cilantro pushed Master Chef Dallas dish to new summer heights of enjoyment! They were the perfect foil for the hearty roti filled with curried squash, balancing sweetness, spice and savoury The chefs were lulled into a state of bliss with creamy coconut pina coladas topped with fresh grated nutmeg.
Always bringing her A-game, sous chef Amy once again wowed the crowd with individual boxes of seven homemade truffles to celebrate the joys of summer. The flavour included Campfire, Cob of Corn, Tropics, Sun Tea and Hot-Hot-Hot. This sous chef appreciated the portability and ability to enjoy the treats with a less-full stomach, extending the gourmet experience. Pick-your-own adventure beverage resulted in all chefs enjoying a speciality coffee with Irish cream and Kuala.
Congrats and thanks to Master Chef Dallas for a delightfully sunny theme, creating an evening of full of fresh, delicious flavours.
On to Master Chef Amy for our next event - details coming soon!