I survived the first one, and I barely survived the second one. But I lived to see another day after yet another legendary Meatluck two weekends ago hosted by my friend Joel.
Meatluck 2.0 was bigger and everyone seemed to have raised the bar since the last one. By the time I had arrived, tables were already laid out with about a dozen different dishes, and more food continued to arrive as the night wore on.
About 3,500 eager fans gathered at the Metro Toronto Convention Centre last Thursday, November 18 to see Jamie Oliver as part of The Art of Cooking series. The powers of a star chef. The crowd was about a 50/50 split between men and women, so it speaks volumes as to how admirable and inspiring a person Jamie is to everyone (and not just a cutie who can cook damn good food). It's no surprise from a previous post that I'm a big fan of Jamie myself, and I was thrilled to have the opportunity to see Jamie live and in person.
As part of the "Cook Like a Gold Medal Plate Chef" challenge, hosted by foodiePrints, Whisk: A Food Blog and Rachelle Eats Food in honour of the Ottawa Gold Medal Plates that was held last week, bloggers were invited to create their own interpretations of Chefs Matthew Carmichael and sous chef Jonathan Korecki (of Restaurant E18hteen) two dishes they had created in last year's "black box" competition as part of the Canadian Culinary Championships. For the first half of the challenge, I made pan-fried Arctic char with cauliflower puree and fennel confit.
The other main ingredient that was found in their black box was quail. Chefs Carmichael and Korecki lacquered the birds with Indian Pale Ale and soy sauce, served with risotto and garnished with cubed dragon fruit. Us home cooks were allowed to substitute the dragon fruit for a hard Asian pear, which is what I opted to do in order to incorporate more texture and flavour to my dish.
This whole post can really be summed up in four words: I. Love. This. Recipe.
I haven’t been able to stop raving about Dorie Greenspan’s Pumpkin-Gorgonzola Flan all week because it’s that good. I’m sure many French Friday with Dorie followers will also agree.
Posts
All Comments
© Blogger templates 'Neuronic' by Ourblogtemplates.com 2008
Back to TOP
