The Lobster and the Pig

Here at the restaurant we just had a dinner for 100 very important Visa Infinate customers. We also had the pleasure of having 2 guest chefs with us from 'Charcut' restaurant in Calgary. The dinner was a huge sucsess and the food was outstanding! Many thanks to John and Connie....

 

 

Creme fraiche panna cotta, B.C caviar, mango carpaccio, white chocolate sable, yuzu curd, lime meringue and white chocolate lobster!

NYE

Here are the 2 desserts we sent out in the restaurant for New Years Eve

Chocolate 4 ways

Milk Chocolate Praline Tart, White Chocolate Ice Cream, Salted Caramel Ganache, Dark Chocolate Moelleux

Exotic Fruit Pavlova, Malibu and Mango Sorbet, Passion Coulis

Crazy night for everyone involved, fed almost 300 but all our guests had a great night. And there was champagne of course.

Jumping Through Hoops

Here is the newest addition to the menu at the restaurant.

This one was in development for a while! My chef had a very strong vision of what he wanted, and I also had mine. Eventually we settled on this.

Cox Pipin and Liberty French Apple Pie, Farmhouse Cheddar Ice-cream, Grape Puree, Orange Roasted Hazelnuts and Shaved Cheddar.

The Apples are sourced from B.C as is the cheese. We did taste tests of 4 different apples when developing this. We have Cox in chunks folded through a puree of the Libertys, this achieves the perfect balance of sweetness and acidity while maintain texture. Also the ice-cream was a 3 time trial and error to get it just right.

Being British born I was very dubious about how people would go for Apple pie and cheese but the chef was certain. Turns out its very popular in Northern America, who knew. But I do have to say that im sold on it with this dessert...

http://instagram.com/p/RstGSZtCxE/  fancy shot thanks to Mr. Dryhurst
 

Thanksgiving

Here are the two dessert we served for Thanksgiving weekend.

 

Pumpkin Pie, Cinnamon Meringue, Caramel Popcorn, Caramel Sauce, Nutella Ice-cream

 

 

           Red Velvet Cake, Chocoloate Sauce, Coco Crumble and Bourbon Ice-cream



P.S. I am going to try to avoid ticks and smears from now on, so 5 years ago. Bring back feathering!

The Remix of the Refix

So after many years of copying, remixing, changing and reworking this dessert for more then a few Pastry chefs I have landed on this.....

Salted Caramel Ganache, Pink Pepper Ice Cream, Chocolate Crumble and Paper, Fluer de Sel

Special

So here is my first special for the Restaurant. If you know me you might recognise it.
Something I worked on before the move.

Popcorn Panna Cotta, Peanut Crumble, Chocolate Creameux, Caramalised Popcorn

Restart

After nearly 2 years slaving away in London, with not too much space to be creative, I have up and moved to Vancouver B.C. Over the coming year I hope to get serious with my food so watch this space for updates on my Canadian adventure....