Feeds:
Posts
Comments

Posts Tagged ‘Calphalon’

Life has been hectic. In a great way hectic. Playing catch up, and so much to share. Rewind back a few weeks, shall we? My dearest & bestest was getting married and as maid of honour, was responsible for planning her final ‘single’ party.

I had wanted to do something a little different, fun and interactive for the bride-to-be. Toyed with the idea of private cooking classes at the Calphalon, The Chef UpstairsDish Cooking Studio etc. but sadly, we’re not made of money. <pause> Don’t even say it. Blissfully unaware. <longer pause> Fine. Personal restaurant track record MAY beg to differ.

Reached out to friends for more reasonable ideas and suggestions flew in – from inviting Massimo Bruno to cook a family-style dinner to oyster shucking at Oyster Boy to a simple themed potluck to private dining at Toronto’s newest restaurant Luma. The last suggestion came from Luma’s own Chef Jason Bangerter.

He was offering an intimate 14-seat private room for exclusive dining and a grand meal to remember.

Should’ve seen my face.

Beamed like I had just won the mayoral debate.

If the room was available that night, it was ours. And a few days later, confirmed. Bless his heart, this was going to be the best experience ever. Then…then, it gets better. I know, right? Then, Chef Jason asked if I wanted to design the menu for the eve.

P-a-r-d-o-n.

Had Christmas come early?! Sweet j, this was fantastic.

T’was the early season of giving, so I called in my clever strategist and talented art director into a meeting. Pourquoi? Well, common denominator lies in our passion and slight obsession with food. K is our resident chef and E is a budding macaron maker & appreciator of all things French & wine. As 90% of our conversations – when not work-related, of course – center around food, they were perfect.

With that, extremely important meeting was called. Urgent. Needed ASAP in main boardroom. Moi, frantic? Never. Ahem. Ever so kind, both rushed to my defence. And projected on the screen was Luma’s menu. 1) select three appetizers 2) select three mains 3) select one dessert. Go!

Should’ve seen us. Like three little pigs in mud, so happy we were. Laboriously debated each dish, drooled (quite literally) over every ingredient, balanced several options against tastebuds, sacrificed dishes for others… and this is what we ended up with:

———————————————————————————————————–

APPS

BURRATA
{fresh mozzarella cheese with beetroot, roasted eggplant, marjoram and pine nut vinaigrette}

SCALLOP SASHIMI
{sliced thinly with celery leaves, herbs, radish and ginger vinaigrette}

FOIE GRAS TORCHON
{pineapple, brioche, macadamia nut and vanilla}

MAINS

RICOTTA GNOCCHI
{light tomato fondue, basil, sunchokes and roasted garlic}

BUTTER POACHED LOBSTER
{steamed potato, corn, grilled leeks, lime and coriander pistou}

GRILLED BEEF TENDERLOIN
{braised beef cheeks, crispy potato chips, celery root purée, caramelized sunchokes, watercress and wild mustard jus}
-or-
BAKED SALMON
{gallo mussels, spanish chorizo, piquillo pepper and saffron rouille}
-or-
ROASTED COD
{northern woods mushrooms, sweetbreads, hazelnut, celery and porcini cream}

DESSERT

LEMON TART
{sour cream ice cream and blueberries}

———————————————————————————————————–

Best menu ever. And obviously torn with the last main dish, we left it up to the executive chef to make the executive decision. But, oh so proud we were with our selections…as if we had created these dishes ourselves. Can you imagine?? What great fun we’d have.

[Sidebar] Always try to approach life with this much enthusiasm. Good for the soul.

Oh my, could not WAIT to dine. Too bad it was 8 days away.

To be continued…in tomorrow’s gluttonous edition of LEKIM.ca

Read Full Post »