Oakville Student Brings it ON

Nick Annis is a budding chef with aspirations to feed your passion.  He is currently attending Liaison College and working in the industry as a line cook at The Watermark in Waterdown, ON.

At Nick's recent Chef of the Day Luncheon experience, not only was he gearing up to dazzle his family and friends, he also invited his boss and boss' boss from the Watermark Taphouse and Grill.  They were not disappointed.  And they found out that Nick knew how to make flatbread.  Really good flatbread that was served with marinated  and garlic as an amuse bouche.

The entire menu was a creation by Nick to showcase his love for food and food science.  The flavour combinations were inventive and inspired.  Especially the "gun powder" served alongside a tangy sorbet on chocolate for dessert.  Yum!

Here's the menu for the lunch:
Appetizers:
Three Mushroom Bruschetta
Enoki, oyster, button mushrooms, roma tomato jam, parmesan foam

Beet and Pear Napoleon
Candy Cane Beets, Bartlett Pear Jelly, Tarragon Orange Vinaigrette

Entrees:
Raviolo Bolognese
Spinach, Ricotta, Bologonese, Bechamel

Sole Banane
Dover Sole, Banana Aspuma, Fondant Potatoes

Dessert:
Blood Orange Sorbetto
Blood Orange, Chocolate Merlot Reduction, Habenero powder, Lemon "Caviar"