The concept of the “black box” was the inspiration for July’s Chef’s Table. The chef (Kyle Nichol – Executive Chef) was challenged to create a dinner (for 21 people) from a set of ingredients that Kyle was introduced to the morning of the event.
Nate (Nathan Grindstaff, sous chef) undertook the major, secretive “shopping” expedition. He visited local markets and grocery stores looking for options. The product was to be representative of the Ontario summer. Nate joked about the effort of carrying all of the bags. Interesting that some product like the lamb posed availability problems to get the quantity necessary for the occasion. Super Store coincidentally had an organic Ontario lamb offering – the main course. Smith Cheese at Covent Garden Market was the source for the crème fraiche and a variety of goat cheeses. Nate included truffle chips and waffle cones that he thought would really challenge Kyle’s creativity.
Aside: Nate expressed reservations about a rematch with Kyle doing the shopping and Nate figuring out what to deliver to the patrons.
Bread & Butter
Herbs de Provence Foccacia (made in house using lavender and herbs like rosemary and oregano – recipe on YouTube) with Torpedo Onion Butter. Whole torpedo onions were part of the “black box” and the greens were chopped into the butter.
Soup (Amous Bouche)
Sweet corn, mushrooms and double smoked bacon chowder with roasted chestnut, queso fresco (Queso fresco is a Mexican cheese whose name literally means “fresh cheese.”) and truffled potato chips perched on top.
Paired with William Wright Chardonnay, California. Not a typical California Chardonnay to my taste but acidic and cut the fat of the soup.
Salad (Appetizer)
Baby Romaine lettuce with fresh mozzarella, grilled tops of the torpedo onions, yellow tomatoes, kohlrabi, red current and balsamic vinaigrette and basil croutons.
Paired with Te Mania Sauvignon Blanc, New Zealand
Main (Entree)
Oven roasted rack of lamb, crispy yellow potatoes, garlic scapes, asparagus. Jus was boosted by mint jelly and peach salsa.
Paired with Cantine Minini Audax Pinot Noir Italy.
Interesting – Pinot not all that well known from Italy.
Dessert
Black cherry and strawberry shortcake with biscuit and creme fraiche chantilly. Waffle cones were broken up into praline chips.
Paired with a vanilla old fashioned.