Last night, our very own Canoe Sous Chefs Amanda Ray and Julie Marteleira presented an exceptional four-course dinner at The Chefs’ House
as part of the Rising Star Chef Dinners
– a series of monthly dinners showcasing cutting-edge Canadian chefs who already have an established culinary repertoire.
The evening’s menu was a creative collaboration between the two chefs, inspired by their cooking and travel experiences both within Canada and abroad – the use of local products was ample through the menu.
With the open concept kitchen, guests were able to speak with the chefs about the food, starting off with the selection of hors d’oeuvres, including Beet Cured Salmon on flax flatbread with chive crème fraîche, Crispy Egg Yolk with braised ox-tail.
Although guests were seated for the four-course dinner, the overhead cameras in the kitchen and monitors throughout the dining space at The Chefs' House allowed guests to observe and take part in the process of each course’s creation, from plating to garnishing and expediting.
Goat Cheese Mousse, butternut squash vinaigrette, cured Niagara soppresata, watercress foam & fried sage
Gigante Bean Stew, PEI mussels & panko crusted provimi veal sweetbreads, Fordhook mustard greens
St. Canut Braised Pork Shoulder with cast iron potatoes, caramelized onions, dandelion, candied kumquats & triple crunch jus
Dark Chocolate & Peppermint Puff with mint gel, chocolate glace, crystallized mint & candied lime
Again, congratulations to both Amanda and Julie for a fantastic dinner! The George Brown students, along with the dinner guests, all came away with an incredible experience. The entire photoset
from last night can be found on Flickr.