Publish Date:
March 13, 2010
Tasting Series '10 is finished, and we extend our thanks to all the participating Chefs as well as attending customers. Each Saturday from January 26 to March 13, we brought in a special Guest Chef to prepare a dish using featured Cheese Boutique ingredients.
Sometimes we had Festival of Chefs participants, sometimes it was new (to CheeseB) celebrated culinary guests.
The line-up was:
WEEK 8: Nigel Finley of Bloom prepared Bertagni filled pasta
WEEK 7: Christopher Woods of Christopher's Gourmet Catering stirred up some delicious Risotto
WEEK 6: Pierre Robillard of Cafe du Lac prepared gourmet poutine.
WEEK 5: Brad Long from My Place prepared our in-house cured Bacon, with mixed beans and white vinegar, pomegranate wine, and thyme.
WEEK 4:Anthony Walsh from Canoe prepared Bertagni filled pasta and fondue.
WEEK 3:Bertrand Alépée of Amuse Bouche. Raclette served in traditional style.
WEEK 2: Chef Marco Zandona of Via Allegro. Pasta, pasta, pasta! Specifically: 'a Calamarata Liscia Gragnano w/Roasted garlic & Pomodoro and a touch of CheeseB olive oil.
WEEK 1: Mathew Sutherland, of Fat Cat Wine Bar. Attendees got to dip into a fondue of oozing, cheesy goodness.
