Edit History

About our dinner - there were parts that we liked, other parts not so much.  Everything you needed came in the package, including cooking oil and salt.  I needed nothing from my own pantry.  The descriptions for the dishes I have taken from the menu card provided.  My language isn't usually that descriptive.

 

We started with a cocktail chef called Lola the Showgirl.  It contained creme de cassis, vodka, lemon juice and sparkling water.  John liked it, I found it too sweet for a before dinner drink.  We also received a bottle of Pinot Noir from Argentina.

 

The appetizer consisted of crispy mozzarella arancini with spiced firelli black truffle dipper along with a 3 minute runny egg slammer with Portuguese piri piri sauce.  We liked this.

 

first course was an asparagus + emmental tartlette with honey balsamic glaze.  We liked this but it could have used more bake time as the pastry wasn't as crispy as we would have liked.

 

Next up was a tempura fried shrimp cocktail with sea asparagus + pickled napa cabbage toss and shichimi spiced mary-rose lick.  Yum.

 

Followed by potato cheddar dill soup with pickled shallots +mussels and toasted brioche crumble.  This was good, not great.

 

course #4 was called Dark and Stormy pork belly, served with a Millcreek Farms pea & sunchoke hash.  This would have been better had the belly been tender.

 

i'm starting to get full....

 

no. 5 is Cherry wood smoked duck confit tostada with toasted onion + "raja" salsa verde.  This was fantastic.

 

Finally, the main course:   P.E.I. 30 day aged beef striploin served with dauphinoise potatoes, pecorino asparagus, garlic confit and horseradish redux.  I particularly liked the asparagus.

 

 

Last but not least - dessert which was a strawberry and rhubarb crumble with honey bourbon Paco jet ice cream.  A fine dessert, especially for the rhubarb lovers out there.

 

Overall, we enjoyed the experience.  But, I found there was more to do preparation wise than I had expected.  There was a lot of food, more than we could eat at one sitting.  I would consider doing this again if he offered a package with fewer courses.

About our dinner - there were parts that we liked, other parts not so much.  Everything you needed came in the package, including cooking oil and salt.  I needed nothing from my own pantry.  The descriptions for the dishes I have taken from the menu card provided.  My language isn't usually that descriptive.

 

We started with a cocktail chef called Lola the Showgirl.  It contained creme de cassis, vodka, lemon juice and sparkling water.  John liked it, I found it too sweet for a before dinner drink.  We also received a bottle of Pinot Noir from Argentina.

 

The appetizer consisted of crispy mozzarella arancini with spiced firelli black truffle dipper along with a 3 minute runny egg slammer with Portuguese piri piri sauce.  We liked this.

 

first course was an asparagus + emmental tartlette with honey balsamic glaze.  We liked this but it could have used more bake time as the pastry wasn't as crispy as we would have liked.

 

Next up was a rempura fried shrimp cocktail with sea asparagus + pickled napa cabbage toss and shichimi spiced mary-rose lick.  Yum.

 

Followed by potato cheddar dill soup with pickled shallots +mussels and toasted brioche crumble.  This was good, not great.

 

course #4 was called Dark and Stormy pork belly, served with a Millcreek Farms pea & sunchoke hash.  This would have been better had the belly been tender.

 

i'm starting to get full....

 

no. 5 is Cherry wood smoked duck confit tostada with toasted onion + "raja" salsa verde.  This was fantastic.

 

Finally, the main course:   P.E.I. 30 day aged beef striploin served with dauphinoise potatoes, pecorino asparagus, garlic confit and horseradish redux.  I particularly liked the asparagus.

 

 

Last but not least - dessert which was a strawberry and rhubarb crumble with honey bourbon Paco jet ice cream.  A fine dessert, especially for the rhubarb lovers out there.

 

Overall, we enjoyed the experience.  But, I found there was more to do preparation wise than I had expected.  There was a lot of food, more than we could eat at one sitting.  I would consider doing this again if he offered a package with fewer courses.