Matt Blondin of The Food Dudes presented Winter Chef Series, pop up sinners featuring top chefs from across Canada held between Dec 2nd and 21st. We attended the 3rd one featuring Marc Lepine of Atelier in Ottawa, a restaurant that I have been wanting to visit and what an amazing deal at $89pp for a 12 course dinner (+$45 for wine pairing).
We were told to arrive early to hand and and enjoy some cocktail.
Wines By: Mark Coster, Noble Estate, Toronto
Bottega Vino dei Poeti Prosecco, DOC, Bottega Spa, Italy
a needle in an avocado stack
~ avocado oil, lime
~ foie gras, freeze dried fruit
~ yuzu chicharonnes, shallot, tomato
beets ny dr. ray
~ beet root, sour cream, dill
Gruner Veltliner Federspiel 2013, Domaine Waucha Durnstein, Wachau, Austria
2012 shellfish competition
~ crab salad wrapped in lobster carpaccio w/ pickled mussel, puffed rice, scallion & tarragon
the deep trout
~ lightly smoked ocean trout marinated in tsume, w/ frozen cedar & the zest of buddah hand, also served w/ a piece of it's puffed skin
Chardonnay Bourgogne 2014, Maison Louis Jadot, Burgundy, France
~ lime compressed apple, masala pearls, cilantro, coconut gel & a lemongrass crumble inside a crispy carrot hoop
Pinot Noir 2012, Thirteenth Street, Niagara Peninsula, Canada
wtf is salsify ?
~ it's a root vegetable! we mad a soup, paired w/ cacao & mushroom soil, huckleberry & grains of paradise
~ alaskan sablefish served both soft and crispy w/ a rambutan curry sauce, floral herbs and caramelized cashew
Grenache, Cave de Rasteau La Donneliere 212, Cave des Vignerons de Gigondas, Rhone, France
~ from the sebringville, ont, duroc belly w/ soured carrot juice, honey butter & a wafer of spiced graham
Amarone Della Valpolicella Classico 2010, Agricolla Fratelli Tedeschi, Veneto, Italy
where the buffalo roam
~ bison hanger steak w/ miso molasses & screech marinade paired with barley, mushrooms and a corn husk/miso broth
Below Zero Riesling 2013, Thirteenth Street, Niagara Peninsula, Canada
~ passion fruit egg w/ chocolate & olive oil cake, persimmon, tonka bean meringue and banana crumble
What an amazing experience even thou there was some misses but definitely more hits than misses.
Love pop up like these where the chefs can try out new dishes or ideas
And don't you love the name of the dishes, so fun.
And it's always fun to bump into people who is as passionate about food as you are, we had amazing company that night (communal table).
My only complain would be the long hours on a weeknight, it ended at around 11:00 that night.