Roots Moderne: Sept 20/21 2024
With the season’s bounty coming in, we took a look at the foods that we now eat and gave a tip of the hat to immigrant and indigenous ancestors and designed a menu with some updated classics and fusing a few traditional dishes to explore what has become an “international” flavour. From Northern Europe to North America, South America and the Caribbean, as well as Southern India, we took diners on a culinary adventure. The menus of both nights were different. Sept 20 was gluten free, while the 21st was no dairy and pork and shellfish. Instead of the ribs and fish, we served Indian inspired Peking Duck (with house made plum and tamarind sauce) and Jerked Chicken with all the fixings. The soup was adjusted to be more of a traditional chowder.
Gravlax: Inspired by our Nordic immigrants. We discovered that we really loved making our own cured fish! With a house cured Canadian Atlantic Salmon using maple sugar, we served that on a house made Crostini, house pickled red onion and creme fraiche, topped off with Lumpfish Roe.
Chowder: Inspired by European Settlers, the sea journey and encountering our indigenous population. Local produce - corn, garden and Fonlar Farm potatoes, leeks & fennel – combined with house Chicken & Shrimp stocks, garden chive and cream created a silky soup, topped off with a Cod/Shrimp Quenelle. This was a pretty lux dish.
Arepa: Why not connect northern South America with the Middle east? Using local Lamb, we served that on an Arepa (made from James’ Mom’s Zucchini Arepa), topped off with house made Hummus, Fonlar Farm Tomatoes, Pine Nuts, Garden Mint, Pomegranate and Black Garlic Oil. Messy, yes. But simply delish.
Ribs: Jamaica, meets Italy, with an Asian fusion slaw. Why not? House Jerk Rubbed Ribs (Sous Vide + Wood Fired), Roasted Squash Gnocchi with Thyme Butter, Local Kohlrabi/Daikon/Carrot Slaw with Avocado Crema. Get your hands in there and lick your fingers!
Fish Curry: I was quite surprised how much beet appeared on Southern India and Sri Lanka cuisine. This dis was inspired by a whole grouper I had in Pondicherry earlier this year. We seasoned some cod with similar spices in a Kerala Inspired Fish Curry and we served that with(Indian) Lemon Rice and local roasted Beets.
Sorbet: A Canadian dish. Inspired by the fresh and foraged fruits of the season we made 3 fresh honey-based sorbets - Fresh Strawberry, Ground Cherry, Roasted Plum – served with Honey Roasted Nuts, Almond Tuile Cups and Maple Almond Tuiles.
We had fun taking diners around these points of origins for this exploration of the roots of modern cuisine.
