Chefs Table October 30 2024

Menu Curated by Fanshawe Graduates Da’Shon Cooper and Alexandra Rupert

Bread

Jamaican Coco Bread with Maple Caraway Butter

Amuse Bouche

Caesar Gelee with Whipped Chèvre, Caribbean Jerk Spices, Smoked Sea Salt, Celery Olive Pickled Bean Skewer

Paired with Cazal Viel Rose, France

Starter

Mushroom Fritter with Scallop and Prawn Ceviche, Bahamian Pico Di Gallo and Lime

Paired with Te Mania Sauvignon Blanc, New Zealand

Main Course

Grasshopper Wheat Ale Braised Bison Short Ribs, Red Kidney Beans and Rice, Cornbread Cookie, Da’Shon’s Coleslaw, Braising Liquor

Paired with Bruce Jack Malbec, South Africa.

Dessert

Alex’s Canadian Whiskey Flapper Pie Whiskey Custard, Torched Meringue, Graham Cracker Crust, Pineapple Mango Coulis

Paired with Amalaya Riesling, Argentina

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