We had a lovely event on Sunday, the theme being Global Flavors. The chef learned her craft by working in kitchens and reading cookbooks – no formal culinary training whatsoever. She supports my theory that apprenticeships hold much more value than “formal” education in many fields. Learning by observing the master at work, then being put to the task trumps theory.
The bread pudding and the seafood curry were my favorite dishes. A bit spicy for my taste these days, but the scallops and shrimps were cooked to perfection. We find shellfish is often overcooked in the US, so it was a pleasure to see it done right. The Louis DeGrenelle and Domaine de Belleveu rosés were inspired choices. The pinot noir was insipid, and didn’t have enough body to stand up to the pork belly. Shiraz was a daring choice for the curry – one that really didn’t work, in my opinion.