"Spring has Sprung"
This April Sous Chef Kyle Bulfer and I combined our efforts and hosted a Spring themed dinner. Our inspiration was loosely based on spring flavors, textures and smells. Each course was paired with wine as well as a cocktail to start things off. We had 18 residents and a good time was had by all.
Westminster Place
Executive Chef
Rob Campbell
cocktail
watermelon-cucumber cooler
one
Spring Roll
basmati rice, golden beet, red pepper, cucumber,
avocado, blanched garlic, carrots, micro wasabi, sweet
chili sauce
two
Flat-bread
basil pesto, riccota, mozzarella, roasted red pepper,
asparagus, local egg, micro arugula
intermezzo
Lemon-rose water Sorbet
three
Duck Roulade
goat cheese, walnuts, lingonberries, purple sweet potato,
roasted romanesco, duck chicharron
four
mango cream, funnel cake, apple rose