Quail’s Gate dinner

So the Quail’s Gate dinner came and went, and it was so much fun… I think it’s fair to say good times were had by all. What started out as a 32 person dinner ultimately grew to about 50, lol

Roger and RD came down from Quail’s Gate and La Rua, and having guest chefs in the kitchen definitely made for a bit more exciting atmosphere, which, I think, translated to a great energy throughout the whole evening.

I didn’t get as many photos as I’d like, (with a couple of my peers in the kitchen, I was feeling pretty pressured to actually do some work), but I snuck in a few…

Roger Sleiman & RD Stewart

Canape – Qualicum Beach Scallops and early spring English Peas

Landry & Atticus plating Chef Mark Greenfield’s Amuse-Bouche…

BC Side-Striped Prawn Escabèche, with Chicharrón, fresh Apple, and Chimichurri Vinaigrette

Setting the plates for Roger’s Charred Octopus Salad with Wild Boar Chorizo and Sorrel Pesto

salads just before being finished with the Charred Vancouver Island Octopus…

and a quick shot of the Thiessen Farms Quail on the pass just before sending… Roasted Quail with Hedgehog Mushroom and Fava Ragout, with a Maple-Mustard Seed Glaze…

food shots sort of taper out here as we get to the hot food, but we followed it up with a beautiful Braised Lamb Shoulder from North Okanagan Farms that was served with a medley of Heirloom Carrots, Golden Turnips, Black Trumpet Mushrooms and Fiddleheads…

the finale was a Toasted Almond and Frangipane Tart, with Pear Butter, Fresh Sorrel, and Fromage Blanc Sorbet

all in all a good dinner, thanks to all involved, and kudos to Roger for nailing some great wine pairings; (some of the dishes were being developed when the wines were still in barrel tastings, hehe…)

so for those who came out, thanks for joining us, and see you next time…