So, I’ve had a “piece of meat,” sitting in the freezer desperate to be devoured. It had been sitting in the coldest corner of my apartment for some time. I received five cuts of beef at the Ultimate Meating with Canadian Beef in October and over the course of the Fall and Winter had been using them up in my kitchen. My last remaining cut was a massive striploin roast. So back in April I got to scheming…
On Friday I returned from a five week press trip of Europe. A day before I departed for Iceland (back in April) I attended The Dietrich Group’s Paris 1994/Gallery at Worldstage. So before I left I thought it would be a great idea to throw a welcome home party for myself (who doesn’t) slash celebration for Paris 1994/Gallery at Worldstage. It’s funny how one piece of meat can bring a group of engaging personalities together.
The dinner was held at Darryl and Mike’s house on Queen Street East in Leslieville. Mike and I had discussed a menu before I left focusing on Latin flavours. The menu evolved, as all creative processes should. Our focus for Spring was on fresh herbs, citrus, rhubarb, asparagus and of course whipped cream.
As guests arrived we had three cocktails prepared. I made one of my favourite patio drinks from Italy “The Aperol Spritz” as well as Frangelico Caipiroska which packs a punch. We also boiled down some rhubarb with a bit of sugar then strained it, juiced it and simmered it into a reduction which we served in champagne glasses topped with cava.
The evening was a great success. The beef came out of the oven and sliced perfectly. The intense heat from jalapeno and punch in the face from excessive garlic in my chimichurri had peoples eyes bulging. Most importantly, it was so nice to catch up with everyone on a patio! The birds were tweeting and my memories of a cold and lonely winter had long gone. We finished the evening off with jar cakes made with lemon pound cake stuffed with raspberry jam and topped with lemon curd and whipped cream. Spring has sprung.
guacamole, pico de gallo
corn, peppers, cilantro
shiitake, asparagus, goat cheese, poblano cream
Beans and Cream
Lemon Jar Cake
filled with raspberry preserve topped with lemon curd and whipped cream