A Grand Re-Opening Event

On September 22 2011 the Liaison College location in Kitchener ON celebrated its grand re-opening in its new premises.  The new location at 50 Ottawa St S (at Charles) is a former factory now re-purposed to house several retail shops, a storage facility and several other businesses including Liaison College.  The soaring ceilings, original flooring (both hardwood and concrete) and exposed mechanisms are the only clues left to what this massive building once was.  The entire building (all 220,000 sq feet) has been retrofitted to a new purpose.  Liaison College has approximately 5,400 sq feet of space that includes a large commercial kitchen, theory classroom, dining room, reference room and office space.  The mayor of Kitchener, Carl Zehr, officially opened the new location with kind words about LC's 10 year plus history in the community while guests enjoyed a wide variety of gourmet treats served by students.  To add to the ambience of the occasion, a local violinist entertained.  Staff of the campus and alumni students were on hand to to show off the amazing space where future chefs will train.  The food, of course, was entirely delicious; and the special cake prepared by graduate Sana Thibeh was an amazing work of art!  Congratulations to Chef Elaina Ravo CCC, the Director of the campus, for her wonderful event showcasing the new premises.
For more information visit Liaison College Kitchener

Taste Local Taste Fresh!

Foodlink Waterloo presents an annual fundraising event featuring local foods paired with local chefs.  This year's event was held in St. Jacobs on Sunday Sept 18th.  Liaison College was partnered with Gillespies Garden and prepared a "Braised Pork and Corn Crepes" for the sold out crowd of 500.

If the constant line up was any indication or the front page coverage in the KW Record (local newspaper), the feedback was overwhelmingly good ....

If you would like to try for yourself, following is the recipe:

Braised Pork & Corn Crepes

Crepes
15 Servings

• Prep: 25 min. + chilling Cook: 20 min.

Ingredients -

2 cups fresh or frozen corn, thawed

• 1 cup all-purpose flour
• 1 cup half-and-half cream
• 4 eggs
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper

·         ·  In a food processor or blender, cover and process corn until pureed. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate for 1 hour.

·         ·  Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.

 

Braised pork

 

Ingredients

• 1 (about 3-4 pounds) bone-in fresh pork shoulder half (preferably picnic)
• 2 garlic, cloves, slivered
• coarse salt and freshly cracked black pepper
• 2 tablespoons olive oil
• 2 large onion, sliced into 1/4-inch slices
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• 1 cinnamon stick
• 1 teaspoon harissa, or any hot sauce
• 1/2 cup Riesling
• 3 cups unfiltered apple cider
• 1 cup chicken stock
• 1 cup water
• sprigs mint
• sprigs fresh coriander
• chopped fresh coriander for garnish

Directions

1. Preheat oven to 325 degrees F.
2. Score pork in a crosshatch pattern.
3. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
4. Pat pork dry and season with salt and pepper.
5. Heat oil in a 4 quart Dutch oven over moderately high heat until hot but not smoking, then brown meat on all sides about 8 minutes
6. Transfer pork to a plate.
7. Add onions to pot and sauté over medium-high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
8. Add salt and pepper and sauté, stirring occasionally, until onions are caramelized, 8 to 10 minutes more.
9. Stir in spices and harissa.
10. Continue cooking onions for another 1-2 minutes.
11. Deglaze pan with Riesling, simmering until liquid has almost evaporated.
12. Stir in cider, stock and water and return pork to pot.
13. Add herb sprigs.
14. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
15. Transfer pork to a serving dish.
16. Boil juice in Dutch oven until reduced by 1/2 into a glaze, about 20 minutes.
17. Season to taste.
18. Shred pork and mix with the sauce

Gorilla Cheese Please!

Last week Hamilton lined up its range of "food trucks" for an event open to the public to inspire the wide range of offerings out of what could usually be called a "chip wagon".  Not anymore.  The one we focused on, though, was Gorilla Cheese since the concept is the creative vision of Graeme Smith a Liaison College graduate.  Who knew that a background working at Stelco, with its ups and downs of the volatile labour market would result in Graeme feeding his passion at culinary college?  And then to find himself working on a school project where he had to create a business plan.  When his instructor told him:  "if you don't do this business I will!"  that was the tipping point and Gorilla Cheese became a reality.
Now six months in business the truck is fantastically busy.  It's novel; it's a conversation piece and it's tasty.  According to our Exec Assistant, Brittany (who went on a mission to check out the food trucks and said by far the line up at Gorilla Cheese was the longest), it was "the best grilled cheese I've had in my life".  Wow.
The novelty adds to the allure and many articles have been written about Gorilla Cheese.  All you have to do is Google it to see for yourself.
Can't wait for the truck to come to my neighbourhood!

Day Seven & Eight: Saint John NB & the USA road home

Leaving PEI behind was a bittersweet experience.  We enjoyed our time there thoroughly (not to mention the food!!) and wished we had a few more days..... 

However we know that we will be back within a year as next year's Chef Educators Conference will be held at Holland College and hosted by our friends.  June 2012 - it's PEI or bust!

We arrived on the island by ferry, but left via the Confederation Bridge.  Yes, for many years now (since 1997) travellers to PEI can get there by car without boats involved!  This concrete marvel is an amazing piece of architecture with its sturdy supports (right into the deep channel waters) and amazing views.  You pay a toll when you leave PEI - so I guess they are hoping that you come and enjoy it so much you never leave!  The cost to leave via the bridge was approx $45.  And worth every penny.  The 8 minute trip was an experience in itself.


As soon as you cross the bridge you can enter the New Brunswick tourist information centre.  This environmentally friendly facility is very "green" .... my partner did not warn me that the washroom facilities were similar to our friend's cottage - an open "pit" (no flushing) with a very distinct odour - and I was in and out in a hurry!  But I did think that the hand sink supplied with rain water was very neat.  The centre is a hive of activity and information and we were able to gather a number of pieces for our trip across the province.  They are very proud of their "Seven Wonders of the World" status as they have the world's highest tides (and they really are a marvel).  The entire coast of the Bay of Fundy is filled with interesting sites to experience the tides and the "flower pot" rocks.  We would have really liked to take the coastal trip up the Acadian trail.

Nonetheless, we arrived at our accommodations at the Inn on the Cove and settled in to the amazing views right on the mouth of the Saint John's Harbour and watched the tide.  We enjoyed a salmon dinner in the quaint dining room (also overlooking the water) along with a bottle of wine.  The Chef was kind enough to share his passion for food - homemade herb and cheese biscuits, tangy veloute, salmon entree followed by a flourless chocolate cake adorned with spun sugar. He has been cooking since he was 10 and has apprenticed with many of the areas top chefs.  We really enjoyed the meal and his company.

The next day, after massages (the inn is also a "spa") we got back on the road.  Destination:  Vermont.

The crossing from New Brunswick to Maine is really interesting.  A two lane city street turns into the border as it crosses the river.  Gas stations on the Maine side are advertising their prices in full view of the Canadians who take advantage of the 40% discount.  We continue on the "interstate" (a winding, hilly road through a remote area) until we cross from Maine to New Hampshire and then quickly into Vermont.

The next day we are greeted with sunny skies for our ferry trip across Lake Champlain.  On the ferry we met a couple who are travelling on their motorcycle with their grand daughter and her son (on their motorcycle).  They were heading from Maine to Niagara Falls; what an adventure!

Day Seven: PEI Culinary Institute, Charlottetown

The sun has disappeared and rain has begun as we make our way across the channel to Woods Island PEI for our visit to The Culinary Institute in Charlottetown.  The ferry ride is windy and cold, but a bit of home was in the waiting deck as the TV was showing the Marilyn Denis Show!  The 75 minute trip was smooth and uneventful with an array of passengers from tour buses, to RV's, to construction trucks, and an assortment of cars and vans.  A full load.  We were interested to know that there is no charge to get on PEI, but there is to leave.
The short drive to Charlottetown in the rain was quick, but we noticed along the way that many homes were for sale and made a note to ask someone about this.  The only other time that I noticed so many places for sale was in Virginia Beach and that was due to the highly transient military demographic.
We stayed at the Delta in Charlottetown; a nice hotel on the waterfront but overpriced for the somewhat tired amenities and rooms (not as bad as Kitchener's Delta though!).  We stopped for a quick bite at Linda's Diner knowing that we were in store for a major meal at the college.
Our reservations at the Lucy Maud dining room were for 6 p.m. and we arrived early for a tour with our host, Chef Hans Wicki.  Chef Hans toured us through the campus which is located at 4 Sydney Street in downtown Charlottetown; there are two floors of classrooms and offices which comprise the Culinary and Tourism Centre.  The Culinary Institute offers several culinary programs and a fairly new applied degree in Culinary Operations.

After the tour we were seated in the dining room which overlooks the bay.  A million dollar view.  And we were introduced to Chef Mike who would provide our tasting menu for the evening; the theme for the menu was international flavours.  The servers started us with an amuse bouche and basket of freshly baked breads; the breads were served with a Meyer lemon infused olive oil and an 8 year aged balsamic.
The first course arrived:  a platter of Mediterranean appetizers and olives - exquisite!

The Second Course:  A delicous traditional French Onion Soup

The Third Course:  An Italian tortellini with a tomato confit

The Fourth Course:  Ethiopian Braised Lamb Shank

The Fifth Course:  A spicy mushroom Fondita

The Sixth Course:  Lobster Ravioli

The Seventh Course:  Beef tenderloin with Gorgonzola on Mashed Potato







Our host selected a delicious Cabernet Sauvignon to accompany our meal.

We had to fore go dessert .... we were simply sated.  Stuffed.  Kaput.  No need to eat for .... at least a few hours!

Over dinner we talked about all kinds of things including the reason for the sale of homes on the east island.  The answer seems to be simple enough:  the main employer, a fisheries outfit has closed its doors and rendered many unemployed.  However, it seems that where one door closes another one opens as Charlottetown is experiencing a much greater influx of students at both Holland College and the UPEI.  Looking through the local events listings,  including several high profile culinary events, there is a lot happening on this robust island.

We bid our host adieu after he presented us with a wonderful memento of the visit - a culinary recipe book featuring local chef sensation, Michael Smith, and two Chefs from the Institute.

Hans et al .... we can't thank you enough for your wonderful hospitality .... your generosity and your friendship.  See you next year!

(did I mention that Hans and his colleague Blair are hosting the Canadian Chef Educators Conference in June 2012?)

We can't wait to come back and properly explore your unique island.

Day Six: Pictou

Our Cape Breton journey ended at Pictou, NS.  This lovely seaside town is the last stop before the PEI Ferry.
We chose a historical inn, The Customs House, on the waterfront. The Customs House has a great write up in our CAA book and on the web ...
After a long drive, we were ready to relax and unwind.  The Inn was touted as a historic refurbishment with breakfast included.  But this has been our first disappointment so far.
As soon as we enter the waterfront area we are bowled over by a noxious odour; we see the culprit in the distance:  the pulp and paper factory is spewing at a great rate!  What a smell!  Sour and rancid.
The building was once the customs office for the area and does look like an old bank or office building.  The stone steps leading into the front door are quite rustic (read: chipping and wearing) and, even though it's been freshly cut, the grass and lawn are unkempt in general.  We were so spoiled by the wonderful experience in Fredericton that this was somewhat of a shock.  You know what they say about first impressions ....
We enter the front door and you can tell that there has been extensive work done to refurbish yet maintain the integrity of the building.  Straight ahead is the "innkeepers office", but the sign tells us that he is downstairs.  As I head down the stairs, he peaks up and starts up to meet us.  He is not very welcoming (maybe because I asked about the smell right off) and gives us our keys with a dismissive: "Breakfast is between 6 and 9 a.m. or thereabout".  Then he's off.
The room is next to the front door and is a pleasantly large room with a king bed, small sofa, tv area, desk and private washroom with jacuzzi tub.  All nicely updated with gleaming hardwood floors and soaring ceiling.
Since it's early evening and we've been driving for the full day, we decide to relax and stay in (plus the western CFL game is on with Calgary and Edmonton matching up). 
In the morning we head down for breakfast to nosh and strategize on our next leg to PEI and our first day of cloudy (possibly rainy) weather.  However, when we go downstairs into the lower level where the dining area is, there is one other lone guest who tells us that no one is there, there is no coffee, no milk, no breakfast.  She is as baffled about the whole experience and our strange host as we are.
I do snoop and find a kitchen with a fridge and some milk and juice, and the three of us compare our journeys to the maritimes.  Not exactly breakfast, but enjoyable nonetheless.
We finish our visit, pack our bags, and leave.  All without ever seeing our host again.  How strange and how sad!  
Off to PEI ....

Day Five & Six: The Keltic Lodge at Cape Breton's Ingonish Beach & The Cabot Trail

We started our sunny day with a visit to the Halifax Seaport Farmers Market where we stocked up for lunch:  fresh Red Fife organic rye, heirloom cherry tomatoes, two types of local gouda and a freshly smoked "Sweet William" salmon from the fish monger.  To complement the lunch: a local Annapolis Valley Zinfandel.  Off we were enroute to Cape Breton.
The trip out from Halifax is an easy highway route that took us past Antigonish where we were reminded of our friend, Coach Muss, who coached their football team once upon a time.  Shortly after we enter Victoria County and cross the causeway into Cape Breton. 
As soon as we merged on to the Cabot Trail, we stopped for our lunch at a small hidden rest area.  We enjoyed our fare under the trees in the warm sunshine.
The Cabot Trail is a circular route and we chose the eastern road to take us to Ingonish Beach.  The winding highway meanders over hills and mountains, among the waters and through the forests.  Truly spectacular.  As we cross the Smokey Mountain, we spot the resort on the cliffside. We had reserved a room at the Keltic Lodge on the advise of our friends Gail and Rich.  The lodge was formerly the summer vacation home of a US friend of Alexander Graham Bell; in 1951 the home was converted to is present use.  To enter the area you must pay a fee at the park gates as the entire region is now a Parks Canada property called The Cape Breton Highlands.  The fee for a day's pass is $15 for two.  At the lodge there is the main building (where we stayed) which has guest rooms, a formal dining room, a "sitting room" and outdoor pool; there is an AVEDA Spa; a golf course, the Atlantic Restaurant and several cabins adjacent to the main lodge.  Upon check in we thought, due to the great weather, that we would stretch our legs on the hiking trail.  There is a short trail option (which we took) as the afternoon was fading and the signs warning of wildlife (bears, coyotes and moose) gave us pause.  We headed back to the lodge and enjoyed a simple dinner of fish and chips (with Keith's of course) and listened to the live local entertainer.  He sang with his guitar and inspired the crowd to join in as he ranged from the local folk songs to John Denver; I was pleasantly surprised to note how many guests sang along to the Gaelic songs that seemed to be like anthems.  The lodge staff all live in residence and when I remarked that it was like "Dirty Dancing" one young lady responded:  "That's EXACTLY what this is like"  -- with a huge smile on her face and clearly loving the experience.
The next morning (another glorious sunny day!) we had a quick breakfast (full breakfast buffet included in the room rates) with delicious coffee before heading out to challenge the "Middle Head Trail" -- a 4 km winding, hilly trail that leads out to the far point of the peninsula.  We were hoping to see some whales and other sealife.  We did not, and luckily we did not meet any other wildlife either.  However, I have a new name for my partner - "Billy" - as I think in a past life he may have been a goat; I was completely in awe of his sure-footedness on the trails.  The scenery was a complete amazement and I'm sure the photos will not even do a fraction of justice.  The landscape is a rugged (yet surprisingly gentle) combination of rocky crags, crushing surf, wide open ocean views and interesting plantlife (which the plaques explained is due to the ever-present breeze).  The round trip hike was approximately 2 hours.
Back at the lodge I purchase a CD with music of the area (Celtic Colours) for our drive around the balance of the Cabot Trail.  The trip is a non-stop, jaw dropping, scenic marvel that can only be experienced in person.  The roadway is winding and allows for scenic stops frequently.  However, the most amazing sight for me were the bikers.  These extreme cyclists were carrying tons of gear and navigating the peaks and valleys (at one point the peak was 400 m high!).  I can't even imagine.
We pass through Cheticamp, a small fishing village, where the local attraction is:  Tim Hortons.  We couldn't resist and stopped for a coffee.  It seemed so out of place among the fish shacks and other rural businesses.
At the end of the trail we are back on the regular highway and head for our destination:  Pictou, NS.
As we pass Antigonish again, we are reminded, again of football, and that the Hamilton Tiger Cats are taking on Montreal in the Labour Day Classique.  We pull into Boston Pizza and join the throngs of students to watch the game.  No disappointments:  Hamilton wins big!

Next stop .... Pictou.

Day Four - The Lighthouse Trail

The sun was shining brightly when we woke up this morning and grabbed our Starbucks for the road trip to Lunenburg.  The bellhops and valets (who all wear kilts here, by the way!) all smiled and commented on what a superb day we had for the tour.  They were not wrong.  The winding lighthouse trail is a coastal roadway from Halifax to Lunenburg and passing through such other pretty cove towns such as Margaret's Bay, Chester, Mahone's Bay to name a few.  The road is dotted with small fish shacks, diners, antique stores and (it was Saturday) random and plentiful garage sales.  I immediately thought of my friend Marjorie who would have been delighted to find that almost every parking lot was cluttered with stuff that spilled out of people's cars and trucks onto makeshift stands.  It looked like they were doing a brisk business, too.
Lunenburg is the type of town I have always envisioned in a novel about the seaside.  The homes and buildings in the village are colourful and rustic as well as perfectly and beautifully decked out with flowers and cheerful flags and other adornments.  We stopped for lunch at the Dockside and ate on the back deck.  The place was packed.  The deck overlooked the pier (one of several) in Lunenburg where charters were taking passengers out for whale watching and other tours.  The visibility was perfect and you could see for miles across the glimmering water to islands and boats and the ocean.  Like a postcard.  Our lunch was traditional fare:  seafood chowder (more like soup since it wasn't too creamy) and fried scallops.  With a couple of Keith's to wash it down of course.  We followed our lunch with a stroll through the village where we were told where the Bluenose was being refurbished.  We headed back to Halifax via the regular highway so as not to be late for our dinner reservations.

We were very lucky to get reservations at The Five Fisherman Restaurant on Argyle.  This is one of the most popular places in town.  There are three dining areas in the restaurant:  the patio, the grill and the upper floor which is the main dining room.  We were seated in the upper floor at a cozy table in the interior of the building (note:  when we come back again, I would choose the grill or the upper dining room at a window table .... the views are amazing).  Our waiter was a charming young lad who had completed his degree at SFX (wearing the ring proudly as a sign) and was working at the restaurant while biding his time for a teaching position.  He recommended wines from the region (didn't know there was a wine region here!) and we chose a sparkling wine.  We were still quite satisfied from lunch, so we ordered lighter fare for dinner:   starting with the happy hour special: Oysters!  then lobster caesar salad for me and a seafood chowder for my partner (this was the creamy kind and rated better for that reason than the lunch variety) and then we shared a seafood sampler which consisted of a remarkable presentation of three-tiered plates each with a variety of seafood such as lobster, crab, clams, mussels, (more) oysters, smoked salmon and salmon pate.  This was a feast to behold.  Somehow I saved room for the creme brulee with wild blueberries.  The walk back to the hotel was definitely a blessing after the feast of the east!  Tomorrow .... Cape Breton and the Keltic Lodge!

Day Three - Halifax - the Gateway Port of the Atlantic

The drive from Fredericton to Halifax is a winding divided highway that stretches as far as the eye can see through thick green forests.  The miles of forest covering a hilly landscape seem to go on for ever.  Then suddenly, the highway ends and you find yourself in a bustling, vibrant coastal city.  Our hotel is located on the harbour with views of the activities on both land and water.  We decide to enjoy a lunch at the waterside restaurant:  seafood pasta chock full of mussels and lobster meat for my partner and traditional lobster rolls for me (thick buttery bread rolls stuffed with lobster salad) complemented with the local favourite beer: Keiths.  I'm sure the food would have been as tasty without the blue skies and quick moving current of the channel, but together it was heaven.
We have a list of things to do in Halifax, but as we review the pages of notes (thanks to Rich and Gail!) we realize that our time is limited and we will have to choose a few highlights and save the rest for our next visit.
Next stop, a long walk on a long pier.  The boardwalk along the Halifax harbour is wide wooden planks dotted with small food vendors, crafters, outdoor cafes and pubs, buskers, hikers, bikers, harbour cruise ticket sellers, a farmers market and (to the immense pleasure of my partner:  the annual junior beach volleyball championships! Four sandy courts packed with tall, lithe young players both male and female. See for yourself).  We continue our stroll and end up at "the Garrison" a micro brewery that is serving up samples of their ales.  The brewery is located in the old immigration building across from the SeaPort; apparently, long ago, the building was were new immigrants would receive their paperwork and start their journey westward into the rest of Canada. We enjoy the refreshments and consult our map:  destination Alexander Keiths Brewery for the "must do" tour.
The Keith's tour is a theatrical step back in time.  Young "maids" escort us into Alexander Keith's dining room where and interactive video details the history of the brewery.  We were very intrigued to know the meaning of "India Pale Ale":  each military man back in the day was guaranteed a gallon of beer per day and many of the men were shipped to India to fight for the monarchy; India Pale Ale was invented to not spoil while the ships sailed for weeks to their destination.  Interesting!  The tour ends in The Stags Head pub (a replica of the olden days) and our guides burst into song and dance as we chug our brew.  Thoroughly enjoyable and entertaining; a step back in time.
Now - off to The Citadel, one of Canada's National Parks.  The Citadel is an old fort that is now a museum and park.  But our tour was slightly different .... we were going at night for a candlelight tour of the ghostly haunts of the fort!  Our guide (dressed in period costume) handed out lanterns to our group (authentic candle ones ... the real thing) and took us into the haunted depths of the fort including the jail rooms, the defense ditch and the barracks.  The stories, combined with moonlight and candlelight, were chilling as we toured this impressive stone structure.  How did they manage to build these things without modern machinery?
I should mention that the walk from the brewery to the Citadel is up a steep hill (an incline of approx 45 degrees).  The walk down was much easier.  Nonetheless, we had earned another beer.
Back along the pier we passed numerous pubs filled with eager and boisterous university students who are back to school.  Many a live band could be heard along the way.  We ended up at the Fife and Drum in our hotel for a Keith's.  While sitting at the bar and chatting with the bartender a young man approached to place his order; we chatted with him to find out that he was a navy man and had just returned via ship from Libya.  The perfect way to end a great day .... what a great country we live in.  Thanks to those who serve and keep us safe.

Day Two - The Capital of New Brunswick - Fredericton

We were welcomed into Fredericton under sunny skies and as we drove along the flowing current of the Saint John River, we located our accommodations at the Carriage House Inn.  Circa 1875, the Carriage House is a wonderfully restored historic property on University Avenue within walking distance of downtown.  The lush hanging planters adorn the idyllic front porch (exactly what you would expect of a grand olde residence) and the leaded glass windows welcome you into the foyer.  Our host, Steve, greeted us and provided a loving tour of the home (gorgeous .... simply elegant and homey and ..... there are no words).  Our room (the last one available) is number 12 on the 2nd floor.  No disappointments here.  We let Steve know that we are enroute to PEI to visit the Culinary Institute and he lets us know that he is an alumni from there from the Hotel Operations program!
Steve is none too pleased to recommend a dinner spot for us.  He provides a map and suggests that we try .....
The Blue Door.  We arrive at the restaurant and enter the door (which is blue).  The restaurant is a unique blend of modern decor with historic building charm. After deciding that the patio, while sunny and warm, is too noisy, we are seated at a table that is separated from its neighbours by a whimsical sheer curtain.  As the sun sets the light in the room reduces to a soft glow.
We choose a wine with the help of the waiter.  A blend of red from the McLaren region of Australia.  Delicious.  Our appetizer is a daily special:  diver scallop and shrimp served with arugula salad, goat cheese and prosciutto.  Divine.  The entrees are pork belly and diver scallop served with baby bok choy, edamame, mashed potatoe and parsnip crips and wild salmon served on a  risotto cake with wilted greens.  There was not a scrap left on the plates.  Kudos to Chef Lizzie Stewart.  The owner of the Blue Door, Chris Black, has definitely got a great team here.  High recommendations for this innovative culinary event.

for more information about The Blue Door click here

for more information about the Carriage House Inn click here