This week I enjoyed a spectacular dinner featuring the artistry of three Executive Chefs from three local Starwood hotels: Chef Duff Lampard, of the Westin Harbour Castle, Daniel Schick, Executive Chef and Food & Beverage Manager at Le Royal Meridien King Edward Hotel, and the Executive Chef of the Sheraton Centre, Toronto, Michael Picken.
The dinner took place in the King Edward's intimate yet grand Sovereign Ballroom, and I use the word "artistry" wisely, I think; each of the four courses was sublime in both appearance and taste. From the Kaleidoscope of Ontario Beets with Cashew Cheese, to the White and Red Sangria Jelly with Granite - all were intensely flavourful and fun in their presentation.
Did I mention that there was an emphasis on fresh local or regional ingredients? And that each course was appropriately paired with an Ontario wine?
The dinner took place in the King Edward's intimate yet grand Sovereign Ballroom, and I use the word "artistry" wisely, I think; each of the four courses was sublime in both appearance and taste. From the Kaleidoscope of Ontario Beets with Cashew Cheese, to the White and Red Sangria Jelly with Granite - all were intensely flavourful and fun in their presentation.
Did I mention that there was an emphasis on fresh local or regional ingredients? And that each course was appropriately paired with an Ontario wine?
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