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I won a catered dinner for 4 by Chef Matt Kantor designed specifically for my tastes through a contest on www.littlekitchen.ca . See photos of the full 7 courses here
Third course - Pan-seared Scallop on a Romanesco Cauliflower puree with Curry Oil and diced Hidden Rose Apple.
- this qualifies as a perfect dish. Perfectly cooked scallop, perfect texture combinations, perfect development and balancing of flavours. For my palate at least - perfect!
And pretty to boot!
After months and months of threatening to have lunch together, Dave Fleet & I were finally able to make it happen.
A quick bite of dim sum at Lai Wah Heen
A little Monday night black out
Tomorrow I am participating in www.foodiemeet.ca's fundraising Bake Off for The Stop.
27 bakers - amateur & professional are coming together to share our treats all in the "Escape From Toronto" theme.
I'm intimidated by the baking the other folks are bringing to the table.
I'm bringing a selection of shortbread using my grandmother's secret recipe but kicking it up with a selection of spice-infused sugars.
I'm calling them the Spice Route Shortbreads.
I'll also be bringing a gingerbread (assuming I can whip it up tomorrow morning.)
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