Bel Canto Restaurant travels from Toronto, Canada to visit Chef Services Group for a two day culinary presentation of there newly developed dinner flex menu. A switch from there ready to eat lunch offerings.
Chef Services created a presentation of new Recipe and Menu items recently developed for this innovative restaurant concept, we created a two day series of food selections for there team to taste and evaluate. With an onsite cooking demonstration and presentation for each tasting, along with food photography, Chef Services was kept very busy and put on a successful presentation. Clients were exceptionally pleased with the outcome of their visit.
The menu followed current culinary trends and presented a twist on many classical dishes such as Veal Marsala, Chicken Coq Au Vin, unique Burger builds as well mac & cheese all known comfort foods. Using bold flavor combinations the team put the emphasis on the food and let it speak for itself. The CSG team created the recipes for this new section on the menu with current day inventory in mind, delivering focused cross utilization of existing items.
As a special treat, we decided to surprise our Canadian clients with a bonus dinner so that we could show our appreciation for their friendship and business. Instead of taking them out to eat while they visited, we “rolled out the red carpet” and flexed our culinary mojo. Creating a four course Sous-Vide dinner that focused on levels of flavor and varieties of texture applying the use of functional ingredients and reduced oxygen packaging. Owners compared the meal to there experiences dinning at the famed French Laundry. What a complement!
- Appetizer – 64 hour braised Sous-Vide Pork Belly with a truffle egg and pork glace
- Soup/Salad – vertical tasting of Lobster Bisque Cappuccino and an Endive & Watercress Salad with almonds and Gorgonzola cheese finished with a Ruby Red Grapefruit dressing.
- Main Course – Caramel rare Duck Breast with Burgundy Braised Duck Leg over apple cider savoy cabbage with a side of candied beets and Yukon gold potatoes
- Dessert – Roasted Pumpkin Panna Cotta with a walnut compote, candied pomegranate seeds and a pomegranate coulis
It is our mission at CSG, to deliver cutting edge culinary experiences to each of our clients when they visit. We would like to wish them the best of luck, we look forward to working with them on the further development and opening of the restaurant.