Our first taste of the evening was created by Guest Chef Brad, with his beautiful Careiofi alla Giudia and non-alcoholic Gin and Sin. The deep friend artichokes had a lovely crispy saltiness and were so very pretty on the plate! Sous Chef Dallas created a double hors d'oeuvres dish inspired by the Georgian cuisine she enjoyed while in the Ukraine: a very savory roasted eggplant stuffed with a walnut feta filling, and a cornmeal round topped with spinach-walnut filling and pomegranate seeds (lovely mix of textures and flavours), served with a bright lemonade.
Back to the table for Sous Chef Christine's vivid dish with a creamy mushroom pate in the shape of a human, with a top layer of a sharp cranberry sauce - the balanced flavours created a chorus of 'mmmmm's. This communion inspired dish was served with homemade wafer crackers and glass of Montepulciano D'Abruzzo wine. Chef Amy tapped in a number of previously inspiring food experiences as she created her fresh truffle-infused savory panna cotta and deeply flavoured black garlic crackers, with a side salad with lemon, truffle oil, and fried capers (and a tiny spoon). Her custom cocktail was made with homemade cardamom syrup with lemon soda water- a keeper we hope to drink for many years to come.
Sous Chef Vanessa was inspired by giving of alms for nourishment, providing each of us a chance to serve a fellow diner, starting with a simple bowl of rice. We created a unique dining experience by what we thought the person would most enjoy, including sweet potato, cucumber, feta cheese, dried cranberries, roasted brussel sprouts and a lemon dressing. Our purifying drink was a cocktail with cucumber, mint, green tea, gin and lemon honey - so very refreshing.
Master Chef Dean wowed the room with his dish of Imam Bayildi, a slow roasted eggplant and olive oil confit, topped with a roasted tomato sauce. So delicious. The dish was complimented by a bulgar side dish with parsley, olives, raisins, and a delightful Gin Fizz cocktail. For dessert, Sous Chef Leah created a rather confused yet tasty custard-filled tart, topped with candied pine nuts and a fresh apple-pear compote (including finely chopped carrot and kale). The dessert cocktail included the same fresh apple-peer compote with ginger kombucha and Innis&Gunn ale.
Next up is Master Chef Vanessa!