Tasted Friday, February 1, 2008 by DelYap with 338 views
This was a dinner hosted by Ray in support of the Culinary Team Canada. Twelve people made a contribution and the Culinary Team provided and prepared the food. All wines were donated by Ray from his cellar.
Dungeness Crab Salad
avocado, tarragon, micro greens, grapefruit dressing
Seared Foie Gras / Berkshie Pork Belly
daikon confit, fried ginger, teriyaki
Butter Poached Nova Scotia Lobster Tail
carnolli risotto, shellfish emulsion
One of the best lobster dishes I have ever eaten! Imagine Lobster poached in butter.
Citrus Roasted Guinea Fowl Breast
french lentil cassoulet, spiced jus
Braised Lamb Shoulder / Seared Loin
poached tomato, olives
No wine with this palate cleanser.Kalamansi is a philippine lime and it was liquified inside a thin white chocoalte ball. The Chef recommeded eating it like a cherry tomato i.e. best to put the whole thing in your mouth. Wow it was an explosion and just awesome!!
Prime Beef Tenderloin
forest mushroom fricasse, cipollini onion, truffle sauce
Selection of Local Cheeses
Warm Braeburn Apple Streusel Tart
golden raisin vanilla bean compote, brown butter ice cream
I didn't get the producer of the wine served with this, but it was a 20 year old Setubal that Ray has had for 10-12 years. It was given to him as a gift from Michael Broadbent.