"The Art of Cooking" was the the theme for the Reserve Dinner at
Westminster Place in March. We had 19 residents and guests in
attendance, and had high expectations for the dinner since this was my
first one as Executive Chef. We paired each course with
a suitable wine and completed the dinner with a standing ovation. We
have been hosting the Reserve Dinner for almost two and half years and
each time the bar is set higher. The residents enjoy seeing our
creativity and are able to try food they wouldn't
normally see on our regular menu. A special thank you to Kristine
Baral for doing an exceptional job serving each course and explaining
the wine selection.
FROM THE GRILL
CHARRED ELK LOIN
roasted red pepper jam | toasted baguette | mint scented oil
EMULSIFIER
FRISEE SALAD
apple-wood bacon | soft boiled egg | red onion marmalade vinaigrette
RAPID FIRE
SEARED SEA SCALLOP
toasted red quinoa | celery root puree | lemon drop caviar | local micro greens
QUICK CHILL
INTERMEZZO
Watermelon Basil Sorbet
HIGH SURF AND SLOW TURF
MERLOT BRAISED BEEF SHORT RIB
lobster risotto | wilted spinach | broiled shrimp | local Gruyere cheese
FRIZZLE
GRANNY SMITH APPLE FRITTER
vanilla brandy gelato | fresh caramel | pecan dust
Kyle Bulfer|Executive Chef | Morrison Community Living | Westminster Place
