Six Flags

Here's the working copy of tonight's menu...thought you might enjoy it!

New Year’s Eve 2011-12

Texas, my home state, like many other lands in the ‘Americas’ has spent much of its history under the flags of different sovereign nations; many of which still exist, some which do not. It began as a Spanish colony, then French, then Mexican; before becoming an independent nation in its own right; it then existed as a member of the United States, and then briefly as a member of the Confederate states before joining the United States once again. Each of these eras and peoples brought with it a culture and each culture its food. Tonight’s menu will present our take on traditional foods from each of these differing cultures in turn, all under the shadow of a seventh flag, the Maple Leaf, as we express each course using lots of Canada’s amazing local foods.

Spain:

Tapas; a mixed plate of small bites to be shared in the tradition of bar snacks served on the Spanish coastline, they are presented on small plates or tops (tapas) to keep the flies out of the wine…tonight’s selection includes dates stuffed with local goat’s cheese, white anchovies, smoked trout devilled quail eggs, spicy house-smoked chorizo sausage, prosciutto with pickled beets and beef pate in pastry.

France:

Soupe a L’oignon: (…naturally…) local leeks, yellow and red onions all sliced thin and caramelized in a rich wild mushroom broth, served with crouton, melted local Swiss cheese and a drop each of ice wine and white truffle oil.

The Confederate States:

Butter Poached Lobster ‘Shrimp and Grits’: This tribute to a favourite from the ‘low country’ cuisine of the American South actually contains neither shrimp nor grits…instead we are presenting an homage to that dish using a half of a Canadian lobster, poached in butter, and presented with a corn soufflé, an arugula salad and a green remoulade.

Mexico:

Sorbete Banderas: this palate cleansing intermezzo sorbet will be presented with not only classic Mexican flavours of avocados, cinnamon and hot peppers, the presentation itself will remind diners of the three colours of the Mexican ‘banderas’ or, in other words, flag.

The Republic of Texas:

Venison ‘Chicken Fried Steak’: This course is also a tribute, not the real thing; standing in for beef cube steak will be choice cuts of venison from Trillium Farm in a tempura style batter with a bourbon-peppercorn buerre blanc, a twice baked potato with bacon and blue cheese and an assortment of seasonal veggies.

or

Nicole’s Texas Chicken Casserole: A trio with a breast roulade stuffed with pecans, a white bean cassoulet with confit ‘dark meat’ and a bbq winglet.

The United States, aka: “‘Merica”:

Apple Pie and Cheese: (…what could be more American?) An individual pie made with McIntosh apples and a last chance to enjoy Richard and Sylvie’s famous and now retired Tomme de Gaston.