Issue link: http://read.dmtmag.com/i/704634
8 | Mise en Place | Summer 2016 NEW Origin dark couverture chocolate Explore Haïti 65% Chocolate Academy™ Center - Montreal 4850 Molson street, Montreal (Quebec) Canada, H1Y 3J8 1-855-619-8676 Pioneer in flavour www.cacao-barry.com 2.) With the seared organic beef tenderloin, a 2012 Cabernet Sauvignon from Coopers Hawk Estates was chosen for its weigh on the palate and terroir, showcasing earthiness and a balance of tannins to Menu Bon Appetit! Chef John Carlo Felicella and Culinary Team Canada Your Hosts Chef John Kukucka & Chef Vincenzo Del Duca The National Olympic Culinary Team Friday May 20; 2016 Essex Golf & Country Club Reception With "Action Stations" And Butler Passed items Action Stations Alder Smoked Duck Breast, Sour Cherry, Fennel, Cider Mustard Lamb Bacon, Black Olive Sponge, Melon, Tomato Ebi Mayo Lollipop, Japanese Coleslaw Tuna Taco, Pico de Gallo, Chimichurri, Avocado, Yuzu Salad (Champagne and Wine Stations) Dinner Butter Poached Sturgeon. Puffed Amaranth Crumble. Prawn Press. Porcini Foam. Textures of Sunchoke. Cured Guanciale. Sunflower Puree (2009 Barrel fermented Chardonnay-Viewpointe Estate Winery) Seared Organic Beef Tenderloin. Sweetbread. Butternut Squash Birch Syrup Gelee. Crusted Salsify. Kale. Pomme Dauphine. Natural Jus (2012 Cabernet Sauvignon-Coopers Hawk) Morel Mushroom Risotto, Duck Leg Confit, Gran Padano, Soft Herbs (2010 100% Cab Franc-Viewpointe Estate Winery) Selection of Cheese, Apricot Puree, Vegetable Pickle, Cherry Preserve (2012 Riesling; North 42) Fondant Chocolate Bar, Pate de Fruit, Raspberry Semifreddo, Gelee, Macaroon, Pistachio Crisp, Trous de Beignet, Dolce Leche Anglaise (2013 Chardonnay Musque; Coopers Hawk) Selection of Mignardise Going For Gold–Menu acid while accenting the flavours of the barrel aging. 3.) With the morel mushroom risoo and duck leg confit, a 2010 Cabernet Franc was chosen from Viewpoint Estates. If you read my article in the Spring issue, I am a fan of this single varietal grapes in this growing region. It ripens earlier than Cab Sauv. It is the "father" to Cab Sauv and it is not oen we taste this grape on its own. But here in Essex County the Wineries have discovered this is a "go to varietal" to be elevated and marketed as a distinct and age worthy wine. Being 6 years old this wine is still young in its flavours of fruit with just the beginnings of the earthy qualities still to emerge. 4.) e selection of cheeses and the accoutrements, a 2012 Riesling from North 42 Degree Estates was chosen with its characteristic lemon and citrus notes that intermingles with green apples and floral aromas. is wine is crisp and light and uniquely versatile which pairs well with the variety of components on the plate. 5. ) Paired with the dessert, fondant chocolate bar we served a 2013 Chardonnay Musque from Coopers Hawk Estates. Accenting the taste of so ripe yellow fruit and low acid. is is a sweet wine perfect for dessert with tastes of ripe starfruit and overripe kiwi. On the palate tasters enjoy a blend of pears and brown sugar with a hint of spice cake. To all Chefs that experienced the week here in Windsor and its region, and to the distinguished inductees of the 2016 Honour Society. To the National Executive; and Culinary Team Canada. We raise our glass om Windsor! Continued from page 7 Wine from a Chef's Perspective T he Okanagan Chefs Association is spearheading a fundraising drive to provide financial support to Chef Brad Horen's daughters Hana & Ana to be put in trust for their future education goals. roughout his too-brief career, Brad touched many people's lives both in and out of the kitchen and our efforts here are to give our thanks to both Brad and his family. To donate, please visit: h ps://goo.gl/kzlJVE Brad Horen Foundation