Chef Roary MacPherson stirs the lamb ragout, the main ingredients for one of the five-courses offered at the From This Rock Culinary Tour.
©Chantelle MacIsaac photo
Every taste was followed by the sound of surprise, delight and wonder.
Looking around the room, every time a fork was lifted, the food was savoured.
Gwen Stevens attended the From This Rock Culinary Tour for the second year in a row, and said both years have been top-notch.
“It’s a fine-dining evening and the atmosphere and décor was wonderful,” she said. “The meal is beautifully plated and seasoned to perfection.”
Stevens added the chefs have a way of making you want more.
But as fine and wonderful as the night may be, the reason Stevens attends is to taste the local produce.
“We should be very proud of our local farmers,” she said.
The From This Rock Culinary Tour is a province-wide initiative designed to showcase the variety of locally grown and produced foods.
The event, held this year at Hotel Port aux Basques, didn’t disappoint, and all 88 ticket holders left with full stomachs.
The night started with organic blue mussels, red peppers, sausage and basil. Bowls were handed around the table, and some were filled again.
The second course was a kale and baby romaine salad with bacon lardons, confit apple, local honey, chive vinaigrette and toasted almonds.
Shortly thereafter, a lamb ragout with a sour cream zucchini, and ginger mint fritter with a side topping of squash puree was served.
The main course of the night was oven-roasted loin of cod, with chimichurri sauce, cauliflower and tomato confit.
The finale was made by a berry most had never heard of, and although they are not native to the province, they are cultivated here.
Chef Andrea Maunder stepped out of the kitchen to speak about the seabuckthorn berry.
Maunder told the guests the seabuckthorn berry is high in vitamins and minerals, antioxidants and more.
She cooked the berry in a streusel cake with tarragon cream and caramel drizzle. The sharp tartness of the sour berry and the smoothness of the cream evened the dessert for a delicious finish to the meal.
Hotel Port aux Basques owner Cathy Lomond said she couldn’t be more pleased with the event.
“There is a real interest for local foods,” she said. “Who knew we grew or raised all of these foods right here?”