Showing posts with label private dining. Show all posts
Showing posts with label private dining. Show all posts

K.Dinner's Private Monday Evening Events


Nowadays, chefs have a number of options to become an entrepreneur, beyond the typical work-and-save or partner with an investor options to open a brick and mortar location. Food trucks keep some roaming and mobile, but my personal preference is the “pop-up” type meals where chefs take over another restaurant.

The newest entrant is Chef Ken Yau, who’s Monday night K Dinners take over Café Fiorentina, a day when the restaurant is normally closed. With seatings at 6:00pm and 8:30pm, a communal table about ten people will gather to break bread over 7-courses of seafood ($80).

Chef Yau touts England’s The Fat Duck as an inspiration for his menu. The famed Michelin star restaurant by Chef Heston Blumenthal is known for their molecular gastronomy using modern equipment and techniques to create one-of-a-kind dishes.

The influence was best showcased in the amuse bouche and first course. For the starter, a truffle-sized orb is perched on rocks and you’re advised to delicately place it inside your mouth, whole. Bit through the thin chocolate-like shell and a flood of sweet pear juice augmented with citrusy yuzu floods the mouth, further contrasted with a salty relish on top.


This is followed by fried fish skin dusted with salt and vinegar sushi rice, which puts any extreme flavour chip to shame, and green tea powder that’s supposed to bring bitterness to the fold (although you really couldn’t taste the matcha since it was drowned out by the vinegar).


As a plate of mussels are brought to the table, Yau explains he works with a company that can cultivate them in small batches with customized flavoured growing environments. This batch of PEI oysters were grown with yuzu so no condiments are needed.


Sure enough, as one’s brought to the table, the typical sea-like aroma is replaced with the light scent of lemon. As it hits the tongue, the oyster’s juices are all at once citrusy, briny, and sweet.

Refreshing elements continue with a squid salad. Pickling the squid makes it a bit chewy but the firmer texture and sour flavour is rather interesting. Sitting in a bed of saffron clam sauce, the savoury creamy condiment helps add a touch of richness to the otherwise summery course. Meanwhile, the salad was everything but lettuce: juicy tomato slices, tomato water mixed with Riesling and juniper jelly, crunchy fava beans, and crisp radishes.


The following seared scallop was one of my favourite bites of the evening, the meaty seafood wonderfully cooked so that it remained delicate and sweet. Crumbled segments of finger limes (citrus caviar) transformed the cauliflower purée into a smooth and crunchy concoction that made me yearn for another spoon.


At the centre of the table, on a salvaged piece of wood, sat a lemon, morels, bunch of herbs, and a dark liquid. It wasn’t until the middle of dinner these were combined into a carafe filled with rocks and caramelized onion consommé (prepared over four days) and steeped to create an intensely flavoured French onion soup with a tom yum flair thanks to the white soy sauce, Madeira wine, and sherry vinegar.


With the rich broth came warm crusty bread and a generous portion of whipped brown butter flavoured with capers, anchovies, and sherry vinegar for spreading onto the bread. We all agreed that we should have stuck with one slice (boy were we full at the end), if only the butter wasn’t so enticing.


The following seafood risotto was another one of my favourite dishes of the night. In Chef Yau’s version, in lieu of rice the risotto is made entirely from finely diced seafood (halibut, clams, prawns, etc.). Starch is added through pieces of fried potatoes, which also help add a bit of crunch to the creamy dish and everything is further enhanced with a thickened lobster sauce. It was wonderful, but a tad salty so would be even better if the seasoning was toned down.


After such an amazing risotto the poached halibut was a mediocre ending. While I enjoyed the beurre blanc sauce dotted with plump mussel and crispy duck and chicken skin, the flavours were too close to the previous risotto. Moreover, the fish was left resting too long and the temperature lukewarm at best.


Chef Yau should consider re-ordering the dishes (serving the halibut earlier on) or changing the fish’s accompaniments to something fresher and brighter. Regardless, in either case, the halibut needs to be hotter and the seafood risotto should definitely be the last dish.

There was a sense of weariness when the dessert was presented, already Chef Yau prefaced the dish by stating desserts aren’t his thing. One taste and I agreed – there was too much going on in one dish: braised cherries, granite, creamy mascarpone, and thyme. Also, while sherry vinegar was already used throughout the menu, this favourite ingredient even made an appearance in the dessert and completely overpowered everything.


I understand, chefs cannot be good at all things – after all, pastry chefs often dedicate their whole careers to perfecting desserts. If this isn’t your forte, just keep it simple (one friend commented how grilled peaches with ice cream would have been a great ending) or outsource the course to someone else (Japanese cheesecake anyone)?

Renegotiating the seating arrangements with Chef Fiorentina are also required. Despite the restaurant being closed, the table was set in the basement on a table with bar stools. After three hours, the room became stuffy and warm and stools are best suited for a quick sandwich or ramen, not a long multi-course dinner.

Despite the somewhat rocky ending, I was pleased with the overall experience at K Dinner. Having eaten at his premiere meal, I’m sure the kinks will be worked out as the operation matures. In speaking to Chef Yau, his word-of-mouth advertising is a success with his Monday dinners are already booked into mid-October. Small private dinners are coming to Toronto and eaters are devouring it.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Toronto, Canada

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____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

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The Manse (Prince Edward County)


If you’re fortunate enough to score a room at the Manse while staying in Prince Edward County, consider paying the extra $55/person to experience a private meal, which is only available to the inn’s guests. Served in the dining area on the main floor or outside by their water feature when the weather’s nice, it’s an opportune way to enjoy a four-course meal without leaving the comfort of the inn. If you’ve picked up a great bottle of wine while travelling around the County, they also offer corkage for $15/bottle.

The website describes the experience as “going to Gramma’s house”. No offence to my grandmothers, but aside from the generous portion sizes, I would never get the intricately plated dishes that Chef Christopher Wylie creates. The salmon gravlax arrives formed into a rose with apple slices for leaves. The rim of spices along the edges of the lightly cured fish added interest above the typical sweet and salty taste.


A simple but refreshing citrus arugula salad followed dressed in house poppy seed dressing. Kathleen, inn keeper of the Manse, explained that they strive to buy local whenever possible. In this case, the sheep’s milk feta used in the salad was sourced from Black River Cheese, a local cheesemaker, and was salty and creamy.


The rack of lamb was a substantial portion with four pieces along with plenty of braised carrots, roasted sun chokes, and roasted potatoes. The lamb was cooked wonderfully, rare enough without being bloody and the “lamb condiment” (a thick date, mint and horseradish paste) was fantastic … how does something start out sweet and innocent, only to end with a sharp kick? My only suggestion is to go lighter on the salt with the roasted starches, as after having a sun choke your taste buds become numb to the subtleties of the port shallot beef jus.


After so much food, the lighter rhubarb crisp was a good choice for dessert. However, since I didn’t receive much of the buttery cinnamon crumble the overall dessert was pucker inducing given there wasn’t much sugar in the rhubarb. Luckily, after letting the vanilla ice cream melt and mix into the warm rhubarb, the dessert became tastier.


Dinner arrives at a leisurely pace and exudes County charm. It’s fancy but friendly and being able to walk back to your room after too much food and wine is a plus. If you can stop yourself from eating all the lamb or steak, save a piece for Baxter (the Manse’s friendly four-legged friend). After all, you receive enough of it, and seeing the excited wag of Baxter’s tail makes for such a great ending to a meal.

Overall mark - 7.5 out of 10


How To Find Them
 Location: Picton, Canada
 Address: 10 Chapel Street
 Website: http://themanse.ca/

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System

  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!


Is That It? I Want More!

Other Gastro World posts similar to this:

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  • Norman Hardie Winery


Chef & Somm's Chardonnay and Hummus Dinner




Chef Eyal Liebman and sommelier Rebecca Meïr-Liebman have been treating diners to exquisite private dining events for years. Most known for their chocolate themed dinners, Chef & Somm recently switched up the menu to go back to Eyal's roots. As Rebecca noted that evening - it took eight years, but the Chef was finally opening his pantry to us at their Hummus and Chardonnay dinner.

My taste buds thank him for this new foray as the Isreali pantry is robust and filled with vibrant spices and herbs. Over the 7-course dinner ($135; early bird tickets for $120 inclusive of wine), there was zesty z’a’atar, nutty tahini and vibrant lemon flavours. All paired with carefully chosen Southbrook wines to help elevate the flavourful dishes.

Before the meal, we were treated to fish belly laced falafals, nibbling on the kabobs while pursuing the art collection on display. Made with fava beans, instead of the typical chickpeas, there was a sweet nuttiness to the mixture. The falafal still had the trademark crispy crust, but also more bite to the texture. Despite not being doused with sauce, it was still flavourful and moist.

These pop-up dinners occur at venues across Toronto, about every few months, each featuring an artistic element as well as supporting a local charity. On this occasion, Deborah Kanfer's photography of whimsically combined Toronto landmarks were prominently displayed.


In support of the recent crisis, proceeds were donated to the Soujourn House, a shelter that provides food, counseling and housing to refugees. Rebecca recounts how hard it was to immigrate to Canada, but she realized they were the lucky ones as they had time to prepare and family to support them. The stark realization of how difficult it must be for those who need to flee and can't prepare made them want to support the cause even more. 

For the seated dinner, we started off with a spread of Isreali salad, plump olives and an inventive hummus dish. Topping the silky hummus was a mound of beet kubbah nia, a smooth concoction of marinated lamb and raw beets that is reminiscent of tartare. There's a coolness to it that's just lightly warmed from Chef Eyal's hands as he formed the mixture and provides the diner two toppings for the za'atar dusted pita.


The mixture of microfine tomatoes, cucumbers and parsley in the Israeli salad was delicious, adding crunch against the hummus. Chef & Somm describes the dish as being comprised of simple ingredients, but when combined together it provides so much flavour... the essence of Middle Eastern cuisine. 

Next, the fish synia, a white fish poached with tahini, which was light yet not overpowered by the luscious sauce. Sitting on a bed of couscous, everything worked well together, especially the bright pop of lemon that contrasted against the rich tahini


If you could only smell the citrus smokiness permeating off the borage and orange scented meatballs! When Chef Eyal brought the Iranian smoked rice around in its dried form, I was surprised by how aromatic it was and could only imagine the possibilities for recipes. Oh how I could have easily inhaled a few more helpings of these meatballs. Perhaps even topped on a mound of fluffy rice and smothered with more of the sage and orange tomato sauce. 


Lamb is a popular meat in Middle Eastern cooking, so it's no surprise it was featured on Chef & Somm’s "Back to My Roots" menu. Done traditionally, the saffron and rosemary roasted shank still had bite to it, while the Meyer lemon rind added an intense contrast against the earthy harisa Le Puy lentils.


Before dessert, a cheese course was presented with Eyal's interpretation of the savoury pastry, boureka. The Egyptian buffalo feta was spun into a mousse and despite looking like a dessert, the dish had a wonderful savoury element when you’re greeted by the smooth creamy cheese and get a hint of onion. A tipoff to their chocolate dinners came back through the boureka with the Valrhona Caraïbe dark chocolate sauce drizzled over the blueberries and puff pastry.


A peach tart made from Ontario’s soft fruit ended the evening. Mounds of crisp buttery streusel, sweet peaches, rehydrated apricots and a light labaneh (thick yoghurt) sorbet graced the plate allowing the diner to mix-and-match to their heart’s content. On top, a walnut sablee, a crisp shortbread-like cookie to tie everything together.


Hospitality and connection to the land were aspects to why Rebecca picked Southbrook to partner with their meal. The Niagara-on-the-Lake winery is known for their organic and biodynamic methods for creating their product; reminding consumers that how we farm matters – they believe in feeding people for centuries, not just a year.

Of all the wines we sampled that evening, the most unique was the small lot 'Orange' wine taken straight from owner John’s cellar. Despite its name, the wine is still made from grapes with the distinct orange hue coming from whole clusters of grapes being added to the white wine during the fermentation process.


Chef & Somm provide private dining services to people in the comfort of their homes. After gathering a group of friends and family, contact Eyal and Rebecca and they will customize a menu to your taste and budget. If you aren’t able to organize such an event, their pop-up dinners are the next best thing. The evening was more than just food and wine: I also had the chance to meet a diverse group of people connected by our love of dining and there was an educational piece to the evening as well. Dining is so much more than just what you eat and drink - it’s also about the people, service and atmosphere. Chef & Somm gets this and strives to make everyone feel like a VIP, if only for one 7-course meal. 

Disclaimer: The above meal was provided on a complimentary basis. Rest assured, as noted in my mission statement, I will always provide an honest opinion.


How To Find Them
 Location: Toronto, Canada

Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog