Chef’s Table: 5 Course Dinner

A little while ago, my former roommate, Colin, told me about a contest he had won. The prize was a five course meal at Wheelock Dinning Hall (meal hall) prepared by executive chef Mike Mckinnon. As someone who loves eating, I green with envy. Today was the day of the dinner and about a half hour before it was scheduled to start, Colin informed me of a spot at the table. I was so excited I had to sit down.

Wow, If I thought Meal hall was good before, I had died and gone to heaven, this was AMAZING. A five course meal personally cooked by the executive chef, Mike Mckinnon. I was a little uneasy about some of the things on the menu, but for the sake of this blog I had to try them.

 

Up first was the Essence of “Butternut Squash, Presented with a Seared Sea Scallop, Chive Oil and Young Seedlings.” I wasn’t sure what to think, until I tried it, this was one of the best soups I have ever had, they should defiantly put this out on rotation more often. My only complaint was that the scallop was not as hot on the inside as I like, but, it was cooked. I give this a 10/10.

 

Next, and moving in with the forks, was “Pan Seared ‘Lump’ Crab Cake, Presented with Fire Roasted Corn/Cilantro Relish Smoked Chipotle Aioli, and Butter Poached Leeks.” Once again, not to sure what to expect, however this dish also blew me away. It turns out that Exec. Chef Mckinnon has been hired just to make his famous crab cakes. The cake itself was spicy, so the cool relish underneath provided a nice balance to the palate. 9/10

 

 

The third course was something that was either hit or miss “Roasted Beet Carpaccio, Presented with Seared Goat Cheese, Beet Syrup, Aged Balsamic Reduction and Mache Greens.” Not going to lie, not a big beet guy, however this wasn’t too bad. The reduced vinegar was rather sweet and the goat cheese was very good. For me, this wasn’t a direct hit however it was much better than I expected. 7.5/10

 

And now the main course, “Grilled Fillet of Beef, Presented with Caramelized Shallot/Red Wine Reduction, Crisp Truffle Scented Potato Rosti, White Asparagus and Morel Mushrooms.” MMM steak and mushrooms, turns out I like asparagus as well, not to mention potato rosti is one of my favourite ways to prepare potatoes. This particular steak was one of the most tender and flavour filled ones that I have ever eaten. It could have used a little peppercorn, but that isn’t for everybody. 9.8/10

 

Finally, the favourite part of everyone’s meal. Dessert. “Vanilla Bean Infused Panna Cotta Nova Scotia Ice Wine Marinated Berries, and Chocolate Lattice.” Wow, what a way to end the meal, this dessert was amazing, rich, the right amount of chocolate, fruit and ‘panna cotta’. It is hard to describe but it is made with gelatine, and cream, can’t go wrong there. The coffee that was served was also VERY fresh, one of the best cups I have ever had. 11/10 (bonus point for the coffee)

 

So overall, I give this meal a 47.3/50 (94.6%) for this meal. Also a big thanks goes out to Execuive Chef Mike Mckinnon for making this happen, as well as Manager Becky Kennedy, and the nice man from Chartwells.

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~ by Lucas on February 1, 2007.

14 Responses to “Chef’s Table: 5 Course Dinner”

  1. how did colin win this?

  2. basterds…. thats all i have. basterds

  3. jesus. christ. that’s all -i- have to say Lol

  4. that meal was amaiznggg i still can taste it gave me hope for chartwells….with this new meal plan im livid!!

  5. So do you have recipies for any of these. I am trying to create something alone these lines. This presentation is simply amazing. Please help.

  6. Was there a course for palate cleansing? what is this course called?

  7. Palette Cleanser between courses – Intermezzo

  8. Palette Cleanser between courses – Intermezzo

  9. an amazing meal

  10. what’s the white stringy looking garnish on top of the filet?

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  12. Beloved this recipe .. Included product to it and
    it had been splendid!! Extraordinary achievement
    at evening meal social gathering… Many thanks

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