The dinner was held at an oceanfront property called Milner Gardens, in Quallicum Beach, about a 40 minute drive from the university.
It was a lovely sunny Spring day. Some of us had never been to this location, though it is open to the public for a nominal fee. You can tour the gardens and woodlands and if you like, also enjoy a cup of tea and scones or sandwiches in the heritage building.
For the dinner we had done a lot of prep work in the kitchen at the university. The kitchen at Milner Gardens was tiny compared to what we are used to.
I had cooked off 12 life Lobsters and together with Michelle, a co- student, took them apart.
Each menu item for the evening was accompanied by a wine. The menu for the evening was as follow:
1.) Halibut Fennel Fish Tacos
Blue Mountain Sparkling (BC)
2.) Warm Atlantic Lobster, Shellfish Dumpling, Marinated Hearts of Palm, Asian Greens, Thai Style Sauce
Blue Mountain Sparkling (BC)
3.) Duck Broth Pho Style, Vegetable Noodles, Thai Basil
Chateau Musar Vin Blanc (Lebanon)
4.) Smoked Tuna, Saltspring Honey Mussels, Arugela Greens, Sweet Cicely and Yoghurt Pannacotta, Arctic Roe, Rhubarb Soy Ginger Dressing
Joie Vineyards (BC)
5.) Sparkling Palate Cleanser: Raspberry - Rhubarb Sorbet with Sparkling Elderwater
6.) Seared Elk Chop, Soft Polenta, Wild Celery and Fiddleheads, Oyster and Morel Mushroom Compote
Aglioniko Reserva (Italy)
7.) Cheese Plate: Blue Cheese, Sheep Cheese, Gougere, Quince Paste, Bread
Petit Verdot (Spain)
8.) Fresh Berries and Chocolate
Venturi Shuze Brandenburg No.3 (Vancouver Island)
The dinner took about 4 hours to serve. The guests had a wonderful time eating, drinking and enjoying the beautiful surrounding of the location.
We, the students, were well instructed by our Chef. We even got so sample most of the food we prepared that day.
It was an educational experience for me. I am very grateful for being given this opportunity. I love cooking.
Thank you Dr. Nilson, thank you Chef Rogers. It was a great day!
