Les Chevaliers du Tastevin had their first ever summer event catered at The Stop Community Food Centre. The Stop’s Green Barn, located in the Wychwood Barns at 601 Christie Street, a sustainable food production and education centre which houses a state-of-the-art greenhouse, food systems education programs, a sheltered garden, our Global Roots Garden, community bake oven and compost demonstration centre.
Chefs Chris Brown, Bertrand Aleppe (The Tempered Chef Catering) and Nick Liu (Gwai lo, an Asian themed restaurant coming soon) prepared the feast. The key cooking ingredient for most dishes was applewood, rather than charcoal. Special grills were rented for this dinner.
The grills prepared with applewood fires.
Passed canapes consisted of small disc pizzas made in the wood burning oven with apple wood fire, one covered with duck confit, treviso and buffalo mozzarella and the other covered with thinly sliced fingerling potatoes and rosemary. The pizzas were crispy and deliciously flavoured with the applewood smoke. We also enjoyed merguez sausages grilled over the apple wood fire with caramelized onions on fire toasted crostini.
Lobster grilled over an apple wood fire with charred white asparagus, grilled ash covered Japanese cucumber, potato chips, all with a lemon sabayon sauce. Sensational!
The dessert, no photo, was apple wood grilled cherries in a tart with a maple almond financier layer and vanilla ice cream.