Food Tasting Notes Flashcards
(14 cards)
Northern Divine Russian Caviar Service
12G Tin / 30G Tin
GFA / DFA
Blinis, Pernod Meringue, Burnt Yogurt, Compressed Shallots, Chives, Fried Capers and Caviar
Meringue: Whipped egg whites mixed with hot sugar to make a marshmallow like consistency.
Burnt Yogurt: Made from incorporating a caramel with cream and yogurt.
Blinis: A Russian and Ukrainian style pancake. Ingredients include egg, flour, butter, salt, sugar, milk.
Compressed Shallots: Compressed with white wine.
Caviar: From the East Coast (NS NB area)
Allergens: Dairy, Eggs, Alcohol
Caviar and Bubbles
12G Tin of Caviar with any purchase of a bottle of Champagne
Cheese Plate
GFA / V
Cheeses, Crostini’s, Compressed Fruit, Candied Nuts, Red Wine Gel, Champagne Gelly.
Discuss with Kitchen the 3 cheeses of the day.
Red Wine Gel: Red wine thickened with Agar Agar (a jelly like substance obtained from Red Algae)
Champagne Gel: Champagne thickened with Gelatin.
House Made Bread/Crostini’s
Allergens: Dairy, Pork, Gluten, Alcohol
Oysters
GF / DF
Shucked Oysters with Cucumber Mint Mignonette.
Cucumber Mint Mignonette: Cucumber, mint, honey, Mirin, sugar, shallots, black pepper, and vinegar.
Mignonette is a condiment usually made with vinegar, minced shallots, and cracked pepper.
Allergens: Shell Fish
Lamb Bites
GFA
Braised lamb shoulder marinated and fried, served on skewers and soy chilli sauce.
Marinade: Canola oil, onion, garlic, paprika, fennel, oregano, chilli powder, cayenne.
Soy Chilli Sauce: Soy, chilli flakes.
Allergens: Onions, Garlic, Bell Peppers, Gluten GFA
Beef Short Ribs
DF
Beef short ribs braised and steamed, served in black bean sauce.
Beef Short Ribs: Braised in ssamjang and shaoxing wine.
Shaoxing Wine: Traditional Chinese fermented rice wine.
Black Bean Sauce: Black beans, garlic, ginger, Thai chilli, sugar, water.
Allergens: Bell Peppers, Garlic, Onions, Soy, Gluten
Fried Frog Legs
Marinated frog legs, fried, and served with dill aioli.
Marinade: Beer, 5 spice, shaoxing wine, ginger.
Allergens: Eggs, Gluten
Pork Gyoza
Pork gyoza dumplings pan fried in cornstarch, served crisp, with Ming’s soy sauce.
Pork Filling: Pork, soy, egg, 5 spice, ginger, garlic, shaoxing wine.
Ming’s Soy Sauce: Seasoned sauce, black vinegar.
Allergens: Eggs, Gluten, Corn, Ginger, Garlic
Steamed Buns
Sous vide pork belly, 3 jet black steamed buns, julienne red onion, julienne carrots, julienne cucumber, Asian slaw dressing and Gochujang sauce.
Pork Belly: Pork belly is marinated with miso, ginger, Kombu, and bonito flakes. Then it is cooked Sous Vide for 12 hours at 82C. The belly is then pan seared to order and sliced into portions.
Steamed Buns: Flour, bamboo charcoal powder, butter, milk.
Gochujang Sauce: Gochujang, rice vinegar, Mirin.
Slaw Dressing: Sesame oil, soy sauce, rice vinegar.
Allergens: Soy, Garlic, Onions, Bell Peppers, Gluten
Maki Rolls
DF
Maki roll with smoked salmon filling, sushi rice and cucumber. Served with wasabi, pickled ginger, Ming’s soy sauce, fish roe, and nitsume.
Maki: Rolled sushi, usually seaweed.
Sushi Rice: Rice, vinegar, Mirin, sake.
Smoked Salmon Filling: Smoked salmon, ginger, sriracha, Japanese mayo, sesame oil, green onions.
Smoked Salmon: Salmon cured in sugar and salt for 24-48 hours, then glazed with maple syrup and cold smoked for 45 minutes.
Allergens: Eggs, Gluten GFA, Garlic, Bell Peppers, Onions
Eggplant Grilled Cheese
Eggplant pan fried in egg, baked with Gorgonzola, smoked cheddar, and served with a tomato jam.
Tomato Jam: Tomatoes, brown sugar, shallots, garlic, balsamic vinegar, pectin, fennel.
Allergens: Dairy, Eggs, Gluten GFA
Stuffed Mushrooms
Button mushrooms stuffed with a cream cheese mushroom filling.
Filling: Cream cheese, mushrooms, garlic, shallots, white wine, onion powder.
Allergens: Dairy, GFA, Onions, Garlic
Oolong Creme Brûlée
David’s Tea infused custard topped with brûlée’d sugar and served with ginger shortbread cookies.
Creme Brulee: French for burnt cream. Creme brulee is an egg and cream or milk custard that is baked in ramekins in a Bain Marie in an oven. It is then chilled, topped with sugar, and bruleed with a torch to create a hard sugar crust.
Bain Marie: Cooked or warmed by indirectly heated by hot water.
Allergens: Dairy, Egg, Gluten GFA
Peanut Butter Cream Puffs
Cream puffs stuffed with peanut butter cream, dipped in chocolate sauce, topped with icing sugar.
Cream Puffs: Butter, flour, egg, sugar, salt.
Peanut Butter Creme Anglaise: Peanut butter, milk, egg yolks, cornstarch, sugar, salt, butter.
Allergens: Peanuts, Flour, Eggs, Dairy
