The evening started with delicious appetizer and sparking wine, followed by an amazing 4-courses dinner.  Each course was prepared, presented and paired with wine by a graduated student of the college.

May 5, 2010
The Chefs' House at George Brown College
Amuse Bouches:
Savory Baccala Mantecato Cannoli with Spiced Tomato Jam and Pea Shoots.
Parmigiano Gougere with Fonduta and Bagna Cauda.

Presented by Simon Lau:
Pan-seared Scallop, Puree of Vine-ripe Tomato, Buffalo Mozzarella and Basil

Presented by Tania Ganassini:
Nonna Maria’s Hand-Rolled Potato Gnocchi with Butternut Squash,
Tossed Hazelnut and Mixed Micro greens



Presented by John Vetere:
Roasted Smoked Pork Tenderloin Wrapped in House Cured Pork Belly
Fennel Birch-Syrup Puree, Sautéed Mushrooms, Asparagus and Radish
Presented by Lauren Brown:
Terrone and Celery Root Semifreddo
Black Truffles and White Chocolate Sauce


 
 
Appetizer and Dinner
The night ...