June 10, 2025
As on the last Black Box Chef’s Table occasion the meal was created from ingredients revealed on the day of the event (the secret “shopping” expedition by sous chef, Nathan Grindstaff), supplemented by in-house staples.
Chef Kyle commented that the Black Box is his favourite version of Chef’s Table. He doesn’t have to think too hard ahead of time, just has to wing it. Kyle took the time though to do a chart setting out each course – the finished product and the ingredients.
We certainly had the opportunity to taste some very unique offerings. And what a great team of servers to enhance the experience. And plating the meal in front of us was enlightening.
Bread and Butter
The bread for this course was made from a caraway rye flour, complemented by bee pollen in the butter.
Amuse Bouche
This was a potato tarragon fritter with black truffle aioli. Tarragon was in the fritter and sunflower oil was used to make the aioli. Black truffles were chopped up inside the fritter. The truffles were quite mild and Chef Kyle indicated he was pleased with that because he didn’t want the flavours to be overwhelming.
Wine Pairing
Bougrier Vouvray Chenin Blanc from Loire France.
Appetizer
Next up was an appetizer salad – a myriad of unique ingredients and flavours. Starting with the base of baby spinach and finishing with a dressing of lime cordial, pink peppercorns, sea buckthorn berries (tart) and sunflower oil. Also in the salad – spiced cashews, pickled rhubarb and handeck cheese from Gun’s Hill (typical Swiss Mountain style cheese).
Wine Pairing
Lungarotti Torre Di Giano Bianco Umbria Italy (a very understated wine – I much preferred the Vouvray)
Entree
The ribs were smoked a little and then braised. Finished ribs were like a pastrami and enriched by chanterelle mushrooms, prosciutto and spinach aioli and black truffles. Onion sprouts topped the dish.
Kyle was asked to describe the difference between pastrami and corned beef. Apparently pastrami is smoked and corned beef is poached in a pickle brine.
Wine Pairing
Terranoble Carmenere, Casablanca Valley, Chile (good pairing with the beef)
Dessert
Coffee pot de crême with milk chocolate and Kirsch Cherry Fool. Black box ingredients were milk chocolate, coffee grounds and Kirsch. Kyle commented that this dessert is like a crême brûlée without the brûlée part.
Pairing
Kirsch Sour
And the rest of the event…
Plating
Kyle and Alex hard at work.
Emily at work at the wine pouring.
And a birthday…