Gastown—(February 29, 2016) Chef Josh Gale from Wildebeest (previously, the recently shuttered Nicli's Next Door) and TV's MasterChef Canada cooked up a few of his favourite comfort food dishes for Volume 12 of the Greasy Spoon Diner Supper Series last week.
Proceeds from the charitable dinner series goes towards supporting the efforts of A Better Life Foundation and their hunger solutions with the night being hosted by local entrepreneur Mark Brand at his Save On Meats diner.
First up was the tomato soup and grilled cheese (with basil oil, brioche, and Avonlea Clothbound Cheddar). A simple yet satisfyingly comforting homey treat, it was a lightly substantial beginning to the meal. Next, the pork belly pot pie (with onion and fennel soubise and house made ketchup potato chips) was a meaty, tasty endeavour. I could have easily eaten a large bag full of those chips.
Bartenders Carolyn Yu and Giancarlo Quiroz Jesus (recent winner of Barcardi Legacy's Canadian cocktail competition) slinged drinks like the mint smash (with gin and basil) barside all night long.
For the main attraction, the steak 'n eggs (aged beef strip loin with a poached egg, peppercorn sauce, crispy onion ring, pomme purée, and Montreal steak spice jus) did not disappoint paired with a Cyzerac cocktail (with brandy, Cynar, cinnamon syrup, Absinthe, and bitters). It was a hearty plate full of many little touches and flavours but still true to the greasy spoon and classic diner feel.
To cap off, everyone loves a good boozy milkshake (with bourbon, Tahitian vanilla, cookie, and beer caramel) and this were a messy but smooth way of washing down the heavy meal along with a shot of Wild Turkey whiskey for good measure.
A Better Life Foundation supports the marginalized populations of our local communities by providing stable meals and opportunities for upward mobility through training and employment programs. Greasy Spoon Diner celebrates its first anniversary on March 21st with its next meal featuring Supermarine Executive Chef Jesse Grasso.
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