Inspired by the occupy-wall street movement, Sous Chef Vanessa kicked off the evening with a delicious appetizer of cheddar pate choux stuffed with goat cheese highlighted with gold dust (gold nuggets) and her facade champagne (white peach juice with sparkling water). My third helping may not have been the best idea, but I regret nothing!
Next was Sous Chef Christine, as she explored the other end of the 1% and value of the humble foods. We happily slurped on savoury creamy potato soup with fried capers, with a side of root vegetable fritters. The savoury bites were well balanced with the freshness of a sparkling wine sour cherry cocktail, topped with cilantro.
Sous Chef Leah was interested in the female 1% and focused on the dining habits of Cleopatra QotN. Goat cheese-stuffed dates were wrapped in bacon, and served with some ancient grains (faro), chickpeas, blood orange segments and a basil sauce. Ancient drink included flavours of pomegranate (syrup), honey (whisky), ginger ale and blood orange juice.
Sous Chef Amy drew her inspiration from the 1% of the world's population - the country of Turkey! We dined on a flavourful roasted eggplant salad, enhance with crunchy smoked almonds and goat cheese; the salad was served with a brightly coloured herbed oil smear and a sweet onion confit. Keeping on theme and with her favourite chocolate bar, SC Amy served a Turkish-delight inspired rose scented cocktail with vodka, rose water, rose syrup and sparkling wine.
Master Chef Abe wowed the crowd with his luxurious perigord truffle risotto, with parmesan, creamed leeks, and shitaki mushrooms. Truly a meal of the 1% - Chefs were able to add extra truffle shavings at the table side - so lux! The SCs washed it all down with a sparkling wine infused with edible gold dust (extra sparkle).
To wrap up the evening, Sous Chef Dallas delighted our taste buds with walnut and pistachios stuffed phyllo cigar (Casablanco inspired) with a side of creamy rice pudding topped with pistachios and rose syrup, and two dipping sauces of lemon and yogurt. The sweetness of the dessert was balanced with refreshing Moroccan mint tea.
Lovely evening, lovely company, lovely meal.
Next up Master Chef Christine! Until then!