Master chef Vanessa (and her roommate Vanessa) made such cosy spot for our supper, with a lots of leggings, blankets, and a lovely fireplace running in the background.
The evening began with Guest Chef Vanessa, and her amuse bouche of spinach pakoras with homemade mint sauce and mango chutney. So tasty, in particular the two sauces. We washed it all down with a dark and stormy (my personal favourite cocktail).
Next was Sous Chef Amy, who feels perhaps a bit constrainted by the hors d'oeuvres course, serve up pigs in a blanket four ways with three different sauces. There was a classic piggy (sausage wrapped in biscuit), crack-of-dawn piggy (breakfast version of sausage wrapped in french toast), and caliente piggy (a jalapeños version). The most surprising of the four was the vegetarian option carotene piggy (carrot in a blanket, which was made to taste like a hot dog. and it did!). The refreshing glass of model beer with lime helped balance the richness.
The appetizer by Sous Chef Leah was centred around individual cheese fondues, a classic meal to end a long ski or winter hike. The baked fondues were served with a variety of dipping options, including roasted mini potatoes, sliced apples, baguette and thyme roasted pork. A riesling sparkling cider spritzer was served along side.
Sous Chef Dallas lighten the meal with a touch of summer - a cold soup of fennel and leek, with a variety of chopped fresh herbs and fried haloumi croutons. Truly delish, might be one of SC Dallas best dishes to date. The chilled soup was served with a dry white wine.
For the main meal, Master Chef Vanessa blew our cosy socks off with taco's filled with super flavourful barbacoa beef (!) and a vegetarian option of roasted cauliflower. The handmade corn tortillas and fillings brought it all together. The taco's were served with a cocktail inspired by mexican hot chocolate, with a hint of cinnamon.
To wrap up the meal, Sous Chef Christine served a delicious upside down pineapple cake with an almond meal cake and coconut milk ice cream. The cocktail was based on the Bushwacker, with a lovely creamy chocolate flavour. I would have had seconds, had i any room left in my stomach.
What a delicious cosy meal from start to finish. Take that winter!!
And we have now had 20 delicious gourmet club gatherings.
Onto our next culinary adventure.