>> Wednesday, March 23, 2016
All guests will be enjoying a wonderful start to their menu with the Tomato Surprise appetizer. Made with sweet sunset Campari tomatoes, which is always the top award winner for flavour, texture and color. The tomatoes are confit and served with the Chef’s own Nuh Gana sauce comprised of roasted red peppers, roasted garlic, white wine vinegar and olive oil all pureed together. Why is the dish called the tomato surprise? Well the tomatoes are actually hidden beneath a bed of butter lettuce, baby kale and arugula and topped with our own Sidewalk Citizen sourdough spicy croutes. When the guests start eating the salad they’ll actually find the tomatoes within and when they cut in to them, the tomatoes then also serves as part of the sauce for the dish. The dish is accompanied by the Brut Prestige sparkling wine from Napa Valley where the apple and vanilla notes pair perfectly with the tomato.
The main dish for the evening is the Blackened Canadian Rangeland Bison Tenderloin with chimichurri and parmesan crushed fingerling potatoes, grilled lemon and chili oil baby bok choy. This dish was an homage to Alberta’s local ingredients. The bison is marinated in a blackening spice and pan seared until medium rare allowing the meat to retain its delicious flavour while enhanced by the light coating of spices and the tanginess of the chimichurri sauce. It’s perfect with the addition of the charred lemon overtop to provide it that extra bit of zing. Paired with this dish is the Campo Viejo Rioja from Spain, full of cherry, plum and blackberry notes. The grapes are aged for 18 months in oak barrels and maintain a medium body as not to overpower the bison flavour.