Posted by Josh
Last night I enjoyed a wonderful tasting meal at a good friend's, created by The Food Dudes caterers. The "Taste of the Season" by Chef Adrian Niman consisted of well composed and executed dishes.
Last night I enjoyed a wonderful tasting meal at a good friend's, created by The Food Dudes caterers. The "Taste of the Season" by Chef Adrian Niman consisted of well composed and executed dishes.
We began with cherryvale spiced buckwheat pancake, pulled 20-hour braised lamb shank, rosemary infused buffalo ricotta and crisp popcorn shoots. What a savory dish! Our second course was a roasted tomato and young garlic soup, with a basil and parsley puree emulsion, garnished with a goat cheese tempura biscuit. This colourful dish had a wonderful group of complementary flavours and the bite of the young garlic provided an added counterpoint to the flavourful soup. An ahi tuna nicoise style salad followed, composed with green and yellow bean slaw, halves of poached quail eggs and dressed with a basil oil, lemongrass, mustard vinaigrette and all topped with microgreens. A liquid nitrogen formed beet sorbet, prepared in front of everyone, added a bit of mid-meal drama and made a very good palate cleanser with a mild tart finish. Then 24-hour braised short ribs with truffled sunchoke puree and caramelized onion remoulade, surrounded by a rustic sauce of roasted red peppers, beef jus and coffee! All this was topped with deliciously crispy carrot chips, made for a wonderful fall/winter dish. Finally, a true comfort food dessert was an apple crumble topped with a vanilla bean flavoured iced milk, accompanied by a warm and tart baby crabapple cider shooter, flavoured with lavender honey, cloves and cinnamon.
This was an ambitious meal created by a very young and talented chef.
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