Last night I had the pleasure of attending a dinner put on by the Young Chefs (Jesse Oberman and Max Frank) along with Taylor Archibald and Chris Gama at the Neon Factory here in Winnipeg. This is the second dinner put on by this talented crew at the factory. (Check out this post to see highlights from the first dinner: The Young Chefs). Six courses of the most delicious food with sixty other lovely guests and amazing surroundings is my kind of Tuesday! Here’s a recap of the night:
1st Course (Snacks)
Thai pomelo spinach wraps. Thyme shortbread with cream cheese and roasted shallot. Kimchi devilled eggs with tobiko and chives. Skewer with avocado, pear, anchovy and green onion.
All photographs courtesy of Brett Howe
Raw and grilled asparagus with lapsang cured salmon and sweet onion bone marrow dressing, pumpernickel bread crumbs and crème fraîche.
Somen noodles dressed with nuoc cham with 5 spice pineapple. Braised spicy eggplant, charred cucumber, pickled mushrooms and lamb cumin wontonnelini (italian tortellini dumplings with wonton wrappers).4th Course
Smoked potatoes with kale, dill, poached shrimp, radish, prosciutto and green onion aioli.
Beet, plum, peach, young coconut, mint, raspberries and vanilla oil.What a lovely night! Thank you to these [and all of the] creative people that keep Winnipeg an interesting and inspiring place to be!
With love from your food blogger for a day,