Thursday, August 13, 2015

Beast & Friends - Classic French Cuisine [u-feast Event]

This is my 3rd u-feast(@u_feast) event I attended and it's at one of my favorite Toronto restaurant, Beast (@beastrestaurant). Scott Vivian of Beast manage to invite Ned Elliott of Foreign & Domestic (@ForeignDomestic) from Austin and Mathew Gaudet of West Bridge (@WestBridge02139) from Boston for this dinner collaboration.

Scott Vivian not only being the chef/owner of one of my favorite restaurant is also one of my favorite chef, always found time to do collaboration dinners with guest chefs and the fun popup dinner 
with The Group of 7 Chefs.

Sab Stories 
Wasabi infused Dillon's vodka, raspberry syrup, lime, angostura, citric acid
~ by guest bartender Jamie Martyniuk form Ottawa's Union Local 613
You can definitely smell the wasabi but not so much as tasting it but that aside, it was a very well balanced cocktail.

Rebecca Meir-Liebman was the guest sommeliere of the night and expertly paired all the wines from Chateau des Charmes. Always love listening to her talk about the wine, the history, the reason for the pairing and a little fun story along the way. So much fun surprising paring from her once again!!!

Sea Urchin Mousse
Leeks, champagne vinegar, beurre blanc
~ by Beast's sous-chef Jason Poon (@ja_poon/)
Paired w/ NV Brut Sparkling Wine, Méthode Traditionnelle
This was my favorite pairing of the night and it's a lot coming from me since I am not a fan of sparkling at all.  The sea urchin mouse  was so smooth and packed with flavors but with a sip of the sparkling, it sea urchin flavor burst out in a pretty major way.

Grilled Spicy Duck Heart Salad
cured foie gras, Burrata, little neck clam vinaigrette
~ by Mathew Gaudet (@WestBridge02139) 
Paired w/ 2013 'Old Vines" Riesling
Loved the shaved foie gras torchon with the creamy burrata and doesn't hurt to throw in a bit of spices with the gochujang marinated grilled duck hearts. Heard that gochujang (Korean fermented chili paste) is the next big thing after Sriracha, so this was a perfectly on trend dish.

Smoked Trout Tart
swiss chard, dill, caviar, hollandaise
~ by Scott Vivian (@beastrestaurant)
Paired w/ 2012 Gamay Noir "Droit", St.David's Bench Vineyard
This was meant to be split into 4 but still a huge portion. Love the applewood smoked rainbow trout mousse with the sturgeon caviar and dill. Love the smokiness paired with the surprising of a Red, a light and incredibly versatile Gamay "Droit". I think I should be stocking up on a few bottle.

Pamericlli of Sweetbreads & Foie Gras
wild mushrooms, Treviso
~ by Beast Chef de cuisine Colin Moise (@colin_moise)
Paired w/ 2008 Late Harvest Riesling
Love the buttery puff pastry and it doesn't hurt that it's filled with foie gras and porcini mushrooms. And another surprise pairing of dessert wine and the sweetness works incredibly well with the slightly bitter sauce.

Omelet of Goose Neck Barnacles & Truffles
Tomato confit, crispy brains, creme
~ by Guest Chef Ned Elliott  (@ForeignDomestic
Paired w/ 2013 Gamay Noir
We could barely take another bite but this was so delicious, how could egg be so good.

Chocolate Tart
Hazelnut ice cream, raspberry, daquoise, coffee
~ by Rachelle Cadwell (@doughtoronto)
Paired w/ New Schmidt, Fernet Branca, Carpano Antica, Absinthe, sugar
Love all the details especially the cocoa nibs on the dark chocolate ribbons and the yummy hazelnut ice cream.

I still don't understand how all these people can fit into their tiny kitchen 

Love everything but I really never expect to be disappointed of any event hosted by Scott Vivian.
Amazing food with amazing pairing!!!
The pace of the event was also amazing, some similar collab/tasting can be way too lengthy.

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