July 27 and 28
As promised at May’s Chef’s Table Chef Kyle has created another themed and eclectic offering.
First the opportunity to enjoy was doubled – two seatings of 24, two successive evenings.
The components of the meal were sourced locally but not quite meeting the 100 mile challenge. Olives don’t grow in the area but the Greek olive oil was at least acquired at a local market, Thomas Bros, on Colonel Talbot Road just south of Lambeth. As were the Kozlik’s mustards and the corn. The greens came from Sleger’s in Strathroy, the wine from Niagara, the goat cheese from Gordon’t Goat Dairy in Wroxeter, handeck cheese from Gunn’s Hill in Woodstock and cheddar relish from St. Mary’s. Niagara peaches, Strawberry Fool from Heemans, Shaw’s Ice Cream from St. Thomas and Jakeman’s maple syrup.
To get really local there was house made focaccia (flour from Arva Mill), house made butter, house made vinaigrette.
Bread and Butter
Fresh made Arva Mill bread with the house made butter.
Grilled Focaccia, caramelized cipollini onion, apple cider vinegar gastrique, goat cheese, basil sprouts.
Kyle created this dish for his final exam earning a commendable 97%
Trius Cabernet Sauvignon
Surprised at this pairing but the wine was quite soft with flavours of dried fruit and vanilla so it seemed to work.
Spinach and Arugula salad, mustard vinaigrette, macerated black cherries, crostini
Trius Sauvignon Blanc
Fresh and crisp – good pairing for the salad.
Beef tenderloin, grilled. Potato chips, shaved chilli, cucumber salad, grilled corn, cheddar relish, sprouts
Peller Estates Private Reserve Pinot Noir
Described on the Peller site as light bodied and silky – worked with the complexity of the elements of this dish.
Cobbler with ice cream, strawberry fool and salted caramel
Trius Brut Sparkling
Nice light finish to a very flavourful dessert.
At the end of the evening, Kyle showed off some of the key ingredients – many available at Thomas Bros Market, some at Remark – and also shared recent pictures of his baby.