A Chefs Night Out 2000 Menu

Taste
Our Own Lamb Ham, Blue Cheese & Garden Arugula...
Team Cuisine 2000, The Inn at Bay Fortune
Valient, Rossignol Estate Winery, PEI

First
Roasted Apple & Fennel Soup with Wild Watercress...
Chef Shirleen Peardon, The Inn at Spry Point
Chenin Blanc, 1997, Laboure-Roi, Vin de Pays D'Oc, France

Sea
Cedar Planked Arctic Char with Warm Beet Relish & Potato Crisp...
Chef Joerg Soltermann, The Culinary Institute of Canada
Sauvignon Blanc, 1998, Jackson Triggs, Niagra, Canada

Sea
Leek and Crab Mousse Tower With Pernod Poached Oysters, Smoked Salmon & an Oven Dried Tomato & Peasnoot Salad...
Chef Craig Youdale, The Culinary Institute of Canada
Chardonnay, 1998, Inniskillen, Niagra Penninsula, Canada

Garden
Fall Greens With Firm Savoury Chevre Souffle, Spiced Tuile and Cranberry Balsamic Vinaigrette...
Chef Hans Anderegg, The Culinary Institute of Canada
Ice
Pear, Lemon & Rosemary Ice...
Team Cuisine 2000, The Inn at Bay Fortune
Land
Pumpkin Seed Crusted Duck Roulade with a Wild Rice, Sage & Duck Bread Pudding, Sherry & Squash Consomme and Garden Spagetti Spuash...
Team Cuisine 2000, The Inn at Bay Fortune
Syrah, 1997, Laboure-Roi, Vin de Pays D'oc, France

Finale
Rhapsody of Fall...
Chef Richard Braunauer, The Culinary Institute of Canada
Late Harvest Ortega, 1998, Rossignol Estate Winery, PEI

We would like to thank Baker, Steve Knectel of Island Milling and Baking, John Rossignol of Rossignol Estate Winery, Blake Wood of Atlas Wines, Franklin Whitehead of Franklin Imports, all the Chefs, Team Cuisine 2000-Norm, Mark, Jim, Lance, Justin, Cory and all of you for your support.
-Chef Jeff McCourt and Innkeeper David Wilmer-

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