Wednesday, September 11, 2013

Dining In With The Fab Five

I am still digesting (maybe even literally) our very special dinner from Sunday night.  When I attended a fundraiser in March for the launch of the Ron Eade Culinary Bursary for Algonquin College I suspected I was at risk of bidding on an auction item or two.

Percolating in my head was the well-oiled fundraiser auction phrase, "It's for the students!".

One of our table pals often cooks with the mister and before long the four of us were in cahoots to go after the Dinner For 8 By Five of Ottawa's Finest Lady Chefs.  I like to refer to them as the Fab Five.

Algonquin College culinary graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at The Urban Element, and Katie Ardington Chef de Cuisine at Beckta teamed with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault owner/chef of Edgar to create an out-of-this-world dining experience.

We each joined in another couple and on Sunday night the feasting began.

It was a very special time with friends, to be sure. But I confess to being tempted to wiggle my way into the party in the kitchen.  To watch and learn.  To be a part of their buzz. Their love for food came shining through, not only in taste but the 'pretty' on the plate. To have such dishes on the table in a home setting is a rare experience.

Thanks to the Fab Five for making a big memory.

Grilled and Marinated Baby Zucchini with Manchego Cheese and Lemon Balm created by Katie Ardington.

Pork, Apple & Shallot Terrine by Patricia Larkin.

The arrangement by Bloomfields Flowers adds beauty.

Amuse Bouche
Canada Goose Tartare with Parma Crisp and Baby Kale by Marysol Foucault.

Albacore Tuna, Pickled Watermelon, Peanuts, Thai Basil and Chillies by Anna March.

Heirloom Tomatoes (from Katie's garden), Kale & Cashew Pesto, Corn Gastrique, Corn Sable, Umeboshi Purée by Katie Ardington.

Duck Breast, Mustard Spaetzle, Mushrooms, Kale, Walnuts, Thyme, Black Garlic, Jus by Patricia Larkin.

Trou Normand
Cranberry, Lime and Triple Sec Trou Normand Granita by Pascale Berthiaume.

Fennel-braised Lamb, Smoked Tomato Broth, Lemon-Herb Labneh Stuffed Patty Pan Blossom, Gremolata, Roasted Veggies by Marysol Foucault.

Cassis Blackberry Sherbet with Raspberries and Lemon Coulis by Pascale Berthiaume.

Salted Caramel Ice Cream, Fresh Banana, Waffle, Candied Ginger Sundae by Pascale Berthiaume.

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