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
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 ...
Toronto Golf Club
Chef House 2012
Commis Rotisseur 2012
National Club 2012
Chapitre Dinner 2011