Culinary Theatre w/ Executive Chef Don Potter

The last evening of our gastronomic adventure during our Buick Encore Experience in Muskoka was a delightful surprise. We were treated to “culinary theatre” in the expansive Reisman Suite, which is the private residence at Touchstone Resort on Lake Muskoka.

amusebouche

Executive Chef Don Potter of the resort’s Taste Restaurant, along with his talented his sous chef, effortlessly cooked an eight course meal for our group of twenty attendees. They personally took the time to prepare everything from scratch using only the freshest local ingredients. And each course was accompanied by wine pairings served to us via an informative sommelier. We started with an amuse bouche, pictured above, consisting of delicately poached lobster with segmented citrus.

1

Next came grilled spiced pineapple topped with pan-seared king scallops and finished with citrus foam and crisp pancetta. The plate was accompanied by a line of Hawaiian black lava salt and a spoonful chimichurri and mint dressing. The dish was paired with Karlo Estates Riesling from Prince Edward County, Ontario.

2

The perfectly cooked scallops were followed by cappuccino of porcini mushrooms, presented with a crunchy herb crouton, and topped with sautéed duck foie gras bites. The soup was paired with Paul Zinck’s Cremant d’Alsace “Rose” from Alsace, France.

3

The third appetizer of the evening was watercress and creamy avocado salad with seedless red grapes, almond slivers and dressed with a champagne vinaigrette. This appy was paired with Paul Zinck’s Pinot Blanc “Portrait” from Alsace, France.

4

The first of three hearty entrees was hoisin sautéed duck breast with Ontario raspberry wine reduction demi. The left side of the dish included a pecan and cucumber salad, while the right portion has Riesling infused watermelon cubes. The duck paired nicely with a glass of Pinot Noir – Au Bon Climat from Santa Barbara, California.

5

Next up came Ontario rack of lamb with a pommery mustard and fresh thyme crust, gnocchi tossed in a pea mint puree, poached bartlett pear in aged port with melted gorgonzola, and roast beet puree served with honey dijon demi. The tender lamb was paired with Shiraz “McNicol” Mitchell from Clare Valley, Australia.

6

The last main was Alberta beef tenderloin with a roasted cremini mushroom and poached quail egg, saffron risotto croquette, honey roasted baby carrots, and a Cabernet reduction. It was appropriately paired with a glass of Cabernet Sauvignon “Innisfree” by Joseph Phelps from Napa California.

dessert

For the grand finale, a duet of chocolate ganache and passion fruit cheesecake with angel hair sugar basket was presented for dessert. Overall, we were really fortunate to have been invited to participate in such an enjoyable culinary experience. It was a lovely evening with great food and wonderful company!

chef wine setting table

Muskoka Catering
Intimate Dining in your home
Don Potter, Executive Chef
(705) 687-5501
Twitter: @muskokacatering
www.MuskokaCatering.com

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*Many thanks to GM Canada, Odyssey International, Chef Don Potter, Taste Restaurant, and Touchstone Resort.

Taste Restaurant
Touchstone Resort on Lake Muskoka
1869 Highway 118 West
Bracebridge, ON
(705) 764-5353
Twitter ~ Facebook
www.touchstonemuskoka.com
Taste on Urbanspoon

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About Taya & Gary

Gary and Taya Ng are the Founders of Eating In Vancouver & the World. This husband and wife team search for the best dining experiences - including restaurant launches, new menu tastings and culinary events. Learn more about the couple here and connect with them on Twitter and Facebook.

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