Official Liaison College Blog

Wednesday, December 14, 2011

SouthCoast Serves up First Chef of the Day

The weather outside was frightful, but the lunch was sooooooo delightful!  The newest location in the Liaison College family located in the Belworth House Restaurant in Waterford, ON (also known as the SouthCoast) in Norfolk County hosted its first ever student Chef of the Day on Friday Dec 9th.  It was definitely worth the drive to Waterford! Ken was the student chef of the day and he created a menu that was simply mouth watering.

the Menu

1st Course

Puree of Local Sweet Potato Soup with hints of ginger
3 Onion Soup with a Cheesy Mushroom Crostini

Main Course

Coconut Curry Chicken/Toasted Garlic Rubbed Naan
With Sauteed Swiss Chard & Jasime Rice


Roasted Red Beet Salad with Manchego Cheese in a Red Wine Vinaigrette
Micro Greens topped with 2 Lamb Chops


House made Yogurt and Baked Tree Hugger Granola drizzled with  Local Honey Parfait


Deep Fried Banana Spring rolls with a chocolate Sambuca Dipping Sauce

I chose the Onion Soup:  This savoury and flavourful broth with small diced onions was the perfect choice for a chilly day, but it was the cheesy mushroom crostini that stole the show.  I was not able to squeak out the recipe, but Ken described the process and the work was definitely worth it!
Then I had the curry chicken.  This was a flavour cornucopia ... sweet, savoury, spicy an excellent blend of flavour and textures.  I forgot how swiss chard can enhance a dish!  And I should give a mention to the colours as well .... a vision of the fall colours.

The dessert was something of a conversation piece.  I would have selected the Chocolate dipped Banana, but that's what everyone before me chose and so the cupboard was bare.  And not being a huge fan of yogurt (even though when I ventured into the kitchen after lunch and saw the parfaits, I could have easily enjoyed the yogurt, too!) the chef offered us a slice of carrot cake.  This was not your average carrot cake.  The double layer of thick, moist, fruit laden cake was topped with the most decadent icing.  The recipe is a family secret tradition that was shared with Chef Tracy.  Awesome!  So inviting that I took a bite before taking the photo; imagine the piece bigger!

What a delightful lunch.  And when I was ready to pay the tab, I was informed that it was "on the house".  An unexpected treat.  And threw me off so that I forgot to tip the staff.  There is no telling what a full tummy and a pleasant surprise will do for your manners and protocol.  When I spoke to the Administrator, Jill, after the lunch and apologized for my oversight and omission she giggled.  I wondered to myself if Chef Tracy's magical food has caused other patrons to act in the same thoughtless way.  Yikes!

Here's the recipe for the Coconut Curry Chicken:
(yield 6 servings)
2 lbs boneless skinless chicken breasts cut into 1/4" fillets and pounded
2 limes zest and juice
2 tbsp grated fresh ginger root
1 3/4 c coconut milk
1/2 tsp white sugar
1 c jasmine rice
1 tsp salt and pepper (or to taste)
1 tbsp veg oil
1/2 tbsp sesame oil
2 tbsp curry powder
1/2 onion thinly sliced
1 sweet pepper diced
1 - 3 tbsp honey
2 cloves garlic crushed
1 14 oz can coconut milk
1 14.5 oz can stewed, diced tomatoes
1 8 oz can tomato sauce
1/4 c toasted coconut
1/4 c slant green onions
1/4 c toasted sesame seeds
In a glass bowl, mix chicken breast cubes, with lime juice, lime zest, and grated ginger.  Let marinate for 20 min.
In a med saucepan, combine the coconut milk and sugar over med/high heat.  Bring to a simmer.  Stir in the jasmine rice, reduce heat to low and cook lightly covered for about 20 min or until liquid is absorbed.  Remove from heat and fluff rice with a fork; cover and keep warm.
Heat oils and curry powder in a large skillet over med/high heat for two minutes. Stir in onions, sweet peppers and garlic.  Cook 1 more minute.  Add chicken, tossing lightly to coat with curry and oil. Reduce heat to med and cook for 7 - 10 min or until chicken is no longer pink in center and juices run clear.  Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine.  Cover and simmer, stirring occasionally, approx 30 - 40 min.

Bon appetit!

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