Monday, October 31, 2011

Gold Medal Plates - Sneak Peak Alert!

Here is what's on tap Saturday night at Gold Medal Plates, the most fantastically delicious Olympic fundraiser in the nation. Need tickets? Buy them online.

Anthony McCarthy – Saskatoon Club, Saskatoon
Braised organic beef and cambozola gnocchi, fois gras and black truffle filled morel, corn coating, butternut squash puree, garlic chips, cabernet franc syrah demi glace. Wine: Cab Franc/Syrah – Nichol Vineyards (Naramata)           
                                                                                        
Brent  Lloyd – Simple Chef, Saskatoon
Lake Diefenbaker Steel head trout on a walnut and truffle suppli (Italian risotto cake) with beet confit.  Finished with a gremola oil. Wine: Pinot Gris – Haywire Wines (Summerland)       
               
Derek Cotton – Bliss Restaurant, Saskatoon
Togarashi Sugar Crusted Salmon, Gold Beet Vanilla Puree, Lime Marshmallow, Preserved Grapefruit. Wine: Gewürztraminer – SYL Ranch/Vincor (OK Fals)            
                                                                                      
JP Vives –La Bodega, Regina
THE TUNAMI  Seared yellow fin tuna, with a duo of honey/wasabi aoli and chili/lime aoli, spring salad with heirloom tomatoes and a light drizzle of pepper fused sesame oil, finished with fried vermicelli crystal lightly powdered with sweet ginger dust. Wine: Fats Johnson Pinot Noir – Ganton & Larson Prospect Winery (Okanagan)                                                   

Kevin Dahlsjo – Sublime Catering, Prince Albert
Lamb 3 ways. Wine: Blind Trust Red – LFNG (Naramata)    
                                                                                                      
Leo Pantel – Conexus Arts Centre, Regina
Sous vide Wild Boar loin with Lindeman’s Smooth Lambic apple brewed infused foam, Salsa Verde, Deep Fried Black Mission Fig and Foie Gras Ice cream. Wine: Tantalus Riesling

Martin Snow – Creek Bistro, Regina
Apple cider braised boar on a heirloom 'yellow yellow' potato and cabbage 'bubble and squeak'  in a prosciutto cup served with heirloom purple carrot, mustard and apple sauce, and topped with a prairie cherry dressed pea shoot, sunflower sprout and hempseed salad, garnished with golden beet chips and gingered red carrot. Wine: Orofino Riesling – Dunham and Froese (Oliver)

Ryan Marquis – Delta Bessborough Hotel, Saskatoon
Truffle scented sous vide Rabbit saddle, Cauliflower Parfait, red beet and white chocolate puree finished with balsamic truffle reduction and a green onion oil. Wine: Adieu Pinot Noir – La Vieux Pin (Black Sage Bench)
           
Trevor Robertson – Radisson Hotel, Saskatoon
A deconstructed Osso Bucco with Marrow Foam Buffalo Mozzarella and Italian Sausage stuffed Arancini With Asparagus Mouse and Rosemary cream. Wine: QWAM QMPT Syrah – Nk'Mip/Vincor (Osoyoos)
                                                                                                           
Vince Lapointe – TravelLodge Hotel, Saskatoon       
Confit of duck with grilled pears sided with a sour cherry compote and Sauvagine cheese.  Sweet bread and pancetta ravioli complemented with a roasted pumpkin sauce.  Apple smoked wild boar tenderloin wrapped with Northern Saskatchewan wild mushrooms.  Accompanied with beet puree and a dried fig port glacé. Wine: Cab Franc Rose – Peninsula Ridge (Beamsville)                                                                                                   
                                                                                                                                                                                                                                                                                                                       

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