Something like that. Either way, it was delicious.
Sous chefs were asked to reflect on the soundtrack of their lives - many different interpretations. One SC reflected back on their prairie heritage, another on the elements of songs that speak to them (more hi hat!). Babs made two showings with parades, avoiding rain and avoiding FOMO - tying into the worldview and perspectives of the SCs. And then there was the nod to alcohol #shots.
We first wetted our palates with a refreshing and so flavourful Grapefruit Basil Shandy, setting the lighter tone that threaded through the courses. Served in red solo cups while listening to songs that evoke happiness, SC Vanessa delighted with chilled noodle shooters topped with lobster (my fav), mushroom, carpaccio beef and scallops. #BigRedCup We moved to the table to enjoy the beautiful plated fresh pea and feta salad, with poached egg, avocado hummus and mini choereg (armenian easter bread) - topped with a scattering of peony petals and lemon foam! SC Christine dish was a feast for the eyes! The drink pairing was a tart tequila lemonade, enhanced with a spruce sprig. #TheBoss
We next moved onto a course of roses, starting with a guava mango rum cocktail, served with lime, a dash of rosewater and crushed rose petals. SC Leah served a rose infused paneer korma which was slow cooked with cardamon, cinnamon and raisons, served with a carrot rose and saffron rice. #ParadePassing A spritz (or two) of rose water into the air added to the aromatic experience! SC Amy course was bathed in sun and optimism, with a layered cocktail of ginger mango, hibiscus syrup and homemade rhubarb juice. The salad was composed of balls of butternut squash poached in sage butter, nutmeg foam, fried capers, squash puree with creme freche and micro-greens. Beautiful balls of sun! #NoRain
Master Chef Abe wowed the crowd with his handmade macaroni, served with tomato vodka sauce and cheese curds. Pulling in more variety of alcohol, the pasta was served with a side of bourbon roasted tomatoes and rum-butter sweet potatoes. The dish was complemented with a Mayan Mule, local ginger beer, tequila, lime juice and bitters. #penguins. The meal was wrapped up with a deconstructed butter tart, developed by SC Dallas, and enhanced by toasted nutmeg pecans and a rose-cassis sauce #crustless #delicious. A light and refreshing cucumber-pims cocktail was the perfect nightcap to the evening.
We had a memorable evening with a broad variety of music, a side of madlibs, wonderful dishes and great conversation #nohardstuffinsoftstuff #gro-sos #gross-os. Thank you to Master Chef Abe for pulling it together!
We shall adjourn for the summer - Next up Master Chef Christine!