Introduction to the culinary world has been an amazing, exciting and delicious experience. I’ve always loved food, and now I love and adore so many of the people that I have met through Chef Scott and The Culinary Adventure Company. Many of our tour partners have become great friends – interesting, sincere people with a shared passion for making others happy. When the invitation arrives to attend a dinner party at the home of one of these incredible people, to have the privilege of a home cooked meal shared amongst close friends, we jump at it.
Throwing a great dinner party is an art. It requires a thoughtful host, comfortable surroundings, an interesting mix of guests and of course, delicious food and drinks. Our friend Tal, who we met at Olive & Olives through our Riverside/Leslieville tour, was inspired by her conversations with Chef Scott about brisket. And we are so happy about that, because she created a fabulous dinner with a Moroccan/Middle Eastern theme.
Nibbles to Whet the Appetite
- Cerignola Olives w/fennel – these were from Olive & Olives and were the best olives I’ve ever tasted
- Tamari Almonds – had never tasted these before and will definitely be picking some up at Whole Foods
- Zubrowka Vodka – this Polish Bison Grass vodka was smooth and slightly sweet (available at the LCBO)
First Round of Deliciousness
- Spanish Style Cod – cod with roasted red peppers (Tal used the Red Piquillo peppers from Olive & Olives), garlic, evoo, sherry vinegar (my favourite dish of the night….at least till we got to the brisket….I could have eaten the whole pan and just soaked up the juices with fresh bread)
- Crustless Spinach Pie – with feta, onions, cheddar, parmesean…and a ‘crust’ of parmesean and sesame seeds – one of Tal’s favourite things to serve and new favourite for Chef Scott
- Beet Salad – steamed beets with mint, fresh clementine juice and salt – perfectly cooked beets, and the juice added a lovely citrus taste
- Beef Brisket – Tal used her Mom’s 40 year old recipe for this brisket traditionally served at Rosh Hashana and Passover – this was definitely the star of the dinner – tender, moist, incredible flavour
- Chicken Syrian style – with tumeric, evoo, onions – mouthwatering and delicious
- Tunisian Carrots – steamed and dressed with lemon, garlic, salt & pepper, evoo, cumin and fresh Italian parsley – loved the addition of cumin which was a new taste for me
- Asparagus – steamed and always a favourite
- Celery Root Salad – French style with mayo, lemon, green onions – fresh and a wonderful side dish
- Barley Risotto – made with homemade vegetable stock, red peppers and mixed mushrooms – love the nutty flavour of the barley and a nice change from rice
- Salad – Escarole with hearts of palm and roasted tomatoes
- Moroccan Coconut Cake
- Flourless Hazelnut Chocolate Cake with coffee flavoured whipped cream
- Fresh Green Tea with Mint – served in beautiful Moroccan tea glasses
The spread was abundant and fantastic and by the time dessert arrived, there really wasn’t any room left for more than a bite.
The evening was full of lively chatter and lots of laughs, amazing food and wine all wrapped up in the warm glow of friendship. What a lovely night it was and one we won’t soon forget. Tal….anytime you’d like to have us back, we’ll be there!
Categories: Other Fun Stuff