Saturday, June 11, 2011

President Dinner

Last weekend I had the opportunity to help cook a dinner for the President of Vancouver Island University and 20 invited guests.
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.


While we got as comfortable as possible in the kitchen, the servers, also university students, were setting the tables.





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!




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