New Year’s Eve
Six courses of Festive Faire at Bruce’s Kitchen
Saturday December 31, 2011 at 7 pm
Salmon consommé with hot smoked salmon, enoki mushrooms & fresh dill
Torchon of Quebec foie gras and morels with a pickled cherry gastrique
& Italian parsley & cold pressed canola oil puree
Chocolate walnut & rye whiskey tarts with maple custard & raspberry coulis
I was lucky enough to attend the six-course dinner at Bruce's Kitchen on New Year's Eve. My little digital camera did not do a great job of capturing the beauty of the presentation, and the alder table top showing through the glass plates is not how I would have styled the shot, but those are my only quibbles with the evening, and my fault entirely.
Chef Bruce pulled out all the stops for this exquisitely crafted and creatively inspired meal. A neighbouring diner was overheard to exclaim, "I have eaten at Michelin starred restaurants that weren't as good as this!"
It was the first time I have eaten foie gras (which was sourced from a farm where ducks are treated humanely), and it was ethereal, with the pickled cherry gastrique acting as a perfect counterpoint to the richness. The sablefish was gorgeous and perfectly cooked. The rich dessert tart was as celestial as the plating makes it look.
- Guest Blogger Heather Cameron