EAT LOCAL...EAT FRESH
Date(s) - Fri, Nov 04
7:00 pm - 9:00 pm
Golden Ears Cheesecrafters
With Chef Garry Steel of Wild for the Weekend.
Curried Roast Cauliflower Soup with Chef Steel’s Pepper Cheese “Plate” Cracker
Roasted Cauliflower has a often unused but delicious flavour profile. This simple creamy soup is a must have for the fall winter season. Its bright saffron colour contains 77% of the daily dose of vitamin C your body needs. This amazing soup with a complex depth of flavour has history in the 16th century. Incorporating the ingredient Louie XIV once revered. Non Dairy as a soup, this dish will be accompanied by Chef Steel’s Pepper Cheese Cracker.
Beef and Pear Tagine
Originally; the name given to an earthen pot, Tagine is known as a dish of fish, beef, chicken with vegetables and spices, slowly cooked over an open flame. Slow cooking in clay allowed for a depth of flavour that was lost for a while when glass became popular. This Pear and Beef Tagine has a simple ingredient deck with a complex flavour profile. It is a simple dinner on a week night or a lavish dinner on the weekend. It’s the original little black dress of the dinner table.
So many health benefits have been attributed to couscous including heart health, blood pressure, bacterial fighter and the list goes on. Part of what is known as the “Mediterranean Diet,” both Tagine and Couscous are highly recommended for a healthy balanced food life.
Steamed Golden Syrup Pudding with Creme Fraise
“The proof of the pudding is in the eating,” Sancho famously said to Don Quixote. Our international meal will finish with another classic comfort dish. Steamed Puddings were originally made as a simple use for suet, transportation and could be cooked with minimal effort over an open flame. Golden Syrup is the most traditional flavour for a steamed pudding with the fresh bright notes of creme fraise this is sure to be a regular on your winter dinner table.
For more information and to register: http://cheesecrafters.ca/events/2016-11/