What a spectacular dinner! 7 Chefs and a Table at London Convention Centre. 7 chefs from across Canada all converged to create one dinner of 7 courses and it wasn’t shy on flavour. Here’s what I had and what you missed!Chef Todd Perrin from Newfoundland made a layered salt cod and beetroot tian. So this may not sound good but it was luscious, delicious and not at all like my grandmothers salt cod!
Chef Jesse Vergen from New Brunswick made a dish of sturgeon belly on a bed of lentil and pork cheek. Ok, this was a very distinctive dish and you could see many people refusing it, not wanting to venture into tasting sturgeon belly. I’ve never had it before but I was game. The belly was actually very nondescript but the entire lentil dish was more robust than beef could be!
The home chef, Alfred Estephan created a stunning vegetarian dish that blew both of the previous dishes out of the water! On the plate with the maple braised squash and goats cheese roulade was apple caviar – little clear pearls of sexy apple flavour. Wow, the best dish yet!
Chef Craig Flinn of Nova Scotia made a brown sugar cured pork belly – yum, Chef Paul Rogalski created candied duck with a fried rice cake and mushroom tea and chef Michael Smith made braised beef ribs.
Dessert was the second most exciting dish with chef Scott Baechler of Fanshaw College made a double chocolate ganache with hazelnut praline caramel – omg!
For my version of food porn or to feast with your eyes on all the courses, go to http://on.fb.me/AreIGz
