Hosted a 7 course tasting for 8 people to celebrate Canada's 150th annoversay. Chose food typical to Canada and cooked them my way.
Course 1 - All over Canada.
Ketchup fries
Puffed potato chips, ketchup style tomato relish, ketchup powder.
Tomato powder, vinegar powder, dextrose powder, salt, clove. I use the Chefsteps ketchup recipe as a base, but made it into a dry f'orm.
Course 2 - Prince Edward Island.
Mussels and Potatoes
Potato brunoise cooked in fish stock and brandy, mixed with a mussel tartare. Sauce made from the cooking liquor of the mussels.
Course 3 - First Nations
Bannock Bread and Trout.
Baked Bannock bread (made with rendered bacon fat), home smoked steelhead trout. Trout butter made by mixing equal part butter and smoked trout in a food processor
Course 4 - Nova Scotia
Lobster Chawanmushi
Japanese egg custard made with dashi infused with roasted Lobster shells. Raw lobster and spring onions at the bottom of the dish. Butter and white soy roasted piece of lobster on top.
Course 5 - Quebec
Poutine
Tripple cooked french fries, cheese curds and Haloumi cheese. Veal demi glace.
Course 6 - Alberta
Alberta dry aged steak.
Dry aged Alberta strip loin. Sous vide (joule) at 54° for 4 hours, then seared on a rocket hot blue steel pan (Mauviel). Herb salad, chimichuri, Mushroom and truffle purée, finished with a drop of 50 year old balsamic vinegar.
Course 7 - Saskatchewan
Flapper pie
Graham cracker crumbs, vanilla creme, blowtorched italian meringue.
