Chef’s Table: 5 Course Dinner

A little while ago, my exroommate told me about how he had won a five course meal at meal hall prepared by executive chef Mike Mckinnon, oh boy was I green with envy. Today was the day and about a half hour before the dinner was scheduled to start, Colin informed me of a spot, I had to sit down I was so excited.

Wow, If I thought Meal hall was good before, I had died and gone to heaven, this was AMAZING food 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 my blog I had to eat them, and I did.

 

Up first was the Essence of “Butternut Squash, Presented with a seared sea scallop, Chive Oil and Young Seedlings.” I wasn’t sure that to think, until I tried it, this was one of the best soups I have ever had, they should defiantly put this on rotation more often. My only complaint was that the scallop was not as hot on the inside as the outside, however it was cooked and is the case with all scallops, delicious. 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 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, I am 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. The 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 freshly brewed and 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 or 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.