Sensory Tasting Menu - Class of February, 2011

This week, the students in my class and I were invited to a 'Sensory Tasting Dinner', at the Vancouver Island University Discovery Room Restaurant.
The dinner is part of the curicculum and is menat to serve an educational purpose as well as well as the peasure of a good meal.

In a previous post I described the location of the 'Discovery Room Restaurant' and it's unique view overlooking the Georgia Straits. It was a beautiful evening and we could see the Northshore Mountains of the Lower Mainland as well as Mt. Baker (Washington State) in the distance.

We were greeted by our Program Chair, Chef Rogers, who stimulated our brains as we were sensing and tasting our food that night.

The menu for the evening indicated that we would be served an eight course meal, which was designed and prepared by the 'A la Carte' Chef Instructor, Chef Gabler and the Senior Students of the Culinary Arts Program.

The tables were set according to the menu of the evening. For some, this was quite confusing. The instruction for the use of your cuttlery was as follow : "Take your cuttlery from the outside to the inside".

Chef Gabler introduced each course  and pointed out what to look for in texture, colour and taste.

First Course:

• Tuna Carpaccio, Wasabi Aioli, Watercress Salad, Sweet Potato Straw



The tuna was soft in texture and buttery and mild in flavour, which was balanced by the spicy, slightly bitter wasabi aioli and the crunchy texture and peppery flavour of the watercress salad. Beautiful presentation. Very delicious. 

Second Course:

• Blue Cheese Tart, Baby Frisee, Caramelized Walnuts, White Wine Poached Striped Beets

Again there was a balance between creamy texture of the tart and crunchyness of the frisee and the walnuts. The sensory balnace was created by the savory taste of the blue cheese and the fruity sweetness of the compote as well as the caramel flavour of the nuts.

Third Course:

• Chicken Consomme, Game Won Tons, Shikate Mushrooms



 

This was my favorite course. The consomme was crystal clear, with a delicate flavour and it was served nice and hot (I hate lukewarm soup!). There were two kinds of Won Tons. Two were deep fried and crispy where the third one was boiled and soft.

I would have liked to order a big bowl "to go".

 

Fourth Course:

• Tea poached Spring Salmon & Pan Seared Tilapia, Baby Green Pea Coulis, Stinging Nettle Risotto, Purple Baby Carots

The colour, texture and flavour had a nice balance in this dish. The salmon was buttery soft in texture and mild in flavour, where the Tilapia was pan seared and therefore had a crunchy texture with a more strong almoust 'muddy' flavour. The risotto was nice and creamy and seved hot.

Course Five:

• Rhubarb Fennel Sorbet

(You might wonder (as I did), why to introduce a dessert in between two main courses? The answer is, to cleanse your palate, after eating fish. Please note the size of the sorbet.)

The presentation of this small but very effective course was out of this world. The Sorbet was served on a carved block of ice to keep it from melting.
One of the important but often challenging details of serving great food is to serve hot food hot and cold food cold.

Sixth Couse:

• Lamb Chops, Sweet Potato Pave, Asparagus, Rosted Oyster Mushrooms

This was the second main course and though we are taking our time eating and enjoying some good table conversation, I am starting to feel satisfied (not full). I know dessert is still coming...

Course Seven:

• White Chocolate Mousse, Passion Fruit Curd, Crispy Chocolate Base, Raspberry Compote





The dessert was perfect. Crunchy base balanced by the smooth texture of both, the mousse and curd. The rich sweet chocolate flavour was balanced by the tangy flavour of the passion fruit and complemented by the fruity raspberry compote.

By this time I am getting / being full. Unfortunately we were unable to receive a cup of coffee at this time, which would have been my personal 'palate cleanser' and helped me to continue with the last course.

So for me it was seven out of eight. But here is the last menu picture and description:

Eighth Course:

• Mignardises

This is my friend and co-culinary student Laurie and I. We had such a wonderful evening.

Thank you Chef Rogers. Thank you Chef Gabler. Thank you Senior Students...

... for this wonderful SENSORY TASTING DINNER EXPERINECE!

Garde Manger is not a 'Garden Manager' or is it?

I have completed two out of four weeks in my next rotation which is called 'Garde Manger'.
Here we learn about the identification, preparation and cooking methods that are used for vegetables, fruits, starches, salads and dressings.

I got to make among other things:

• Braised Red Cabbage with onions and apples in a braise made of red wine vinegar, fresh lemon juice, sugar and allspice.

• Eggplant Picatta: where you cut eggplant into 1/2 inch circles, then you soak them in salt water for about half an hour, which draws moisture out of the plant and helps prevent a soggy fried finished product. After you rinse the eggplant you dip it into an egg and parmesan mixture and pan fry the circles golden brown on each side

• Pakoras: (an Indian dish)

We started by cutting a number of vegetables into similar shape. Then we roasted spice seeds (cumin, coriander, fennel, fenu grec, cinnamon sticks, bay leaves, black peppercorns and chilli flakes) in a frying pan and ground them after to a powder.

We add chickpea flour, salt, baking powder and water and coat all the vegetables.

Then we deep fry spoon fulls of veggies and batter.

We made lots... because everyone loves pakoras... customers, students, instructors... everyone!

All the food we prepare goes 'on line' to be sold in the cafeteria. We take turns serving.
It makes you feel proud to serve what you (and the others in your team) prepared.

Next week I am on 'starch'. I will get to make:

• Singapore noodles
• Wheatberry pilaf with smoked tomatoes
• Gnocchi Piedmontaise
• Daal with Turka Sauce

I am thrilled.