The theme of our first bubble gourmet was Fall Rhapsody, lead by Master Chef Abe. Celebrate all this related to Fall colours, changing leaves, and the autumn harvest.
The meal started with our always impressive Sous Chef Vanessa and her creation of crispy Turkey Dinner Eggrolls, filled with turkey, sage and root vegetables. The eggrolls were served with a tangy cranberry dip, and a Late Autumn Riesling.
Next up, Sous Chef Leah focused on a new variety of root vegetable with the roasted Honeynut Squash salad. The salad also included fennel, sweet potato, whipped goat cheese, and a orange vinaigrette, with skewers of bacon. The beverage was Echeverria Chardonnay.
For the main meal, Master Chef Abe prepared a dish of sweet potato gnocchi. The gnocchi were served slightly crispy, with sautéed kale and a brown butter parmesan sauce. These tasty bundles and the rich sauce was complimented with Henry of Pelham Riesling wine.
Sous Chef Amy really focused on flavour for her Scotch Apple cake, served with a dollop of maple syrup infused whip cream. The apple-filled cake was complemented by a scotch-based hot toddy, to round out the meal.
I had a lovely time, enjoying a meal albeit with a smaller group of friends. Vanessa brought along Opal, a sprightly Corgi, as an added element of joy.
Next up- Master Chef Vanessa