On Thursday, January 26 I attended this Market Dinner with visiting Chef Andrea Nicholson of Top Chef Canada & Killer Condiments. The Food Network’s Top Chef Canada made Chef Andrea Nicholson a well-known name in the culinary world, but for the past 15 years, Andrea has been consumed by the art of food: as a creator, teacher and connoisseur. Her professional experience includes positions in respected Toronto restaurants and culinary institutes, as well as travelling the culinary globe and working with internationally acclaimed chefs. Supporting sustainability, Canadian farmers, purveyors and Ocean Wise is the central tenet of her cuisine. Her company, Killer Condiments, is an outlet to showcase her hand crafted artisan condiments.

This was my first Market dinner at Edible Canada at the Market, Guest Chef Andrea Nicholson introduced the evening and dishes that she was going to cook. For each course, she cooked, the 24 guests including me could watch closely in front of the stove or on the monitors.

The 1^st Course:

Venison carpaccio, bone marrow croutons, horseradish, apple, pecorino; paired with a Pemberton Distillery Schramm Vodka Cocktail.

Although the Market dinner is defined a cooking class, I found it to be more of a demonstration class at least this was the case during this dinner.

The 2nd Course:

Charred Octopus Salad, killer condiments smoked tomato chutney, arugula,orange & olive vinaigrette; paired with Sumac Ridge Steller’s Jay Brut 2006.

 

The 3rd Course:

Crispy sweetbreads, sweet garlic puree, brussels sprouts, truffled field mushrooms, sherry gastrique; paired with Bartier Scholfield Rose 2010.

The 4th Course:

Arctic Char, dungeness crab brown butter risotto, preserved lemon salsa verde; paired with Poplar Grove Pinot Gris 2009.

The 5th Course:

Olive Oil Cake, blood orange curd, shaved white chocolate; paired with Sea Cider Pomona NV.

Edible Canada at the Market offers a full line-up of Market Dinners throughout the year, here are some of the upcoming dinners.

By: Richard Wolak