So it's been a while since I've done this deed as life has been busy with work and other stuff. So finally....
I was luckily enough to be invited to join the the secret dinner experience that is Cobra Ottawa. Essentially as most of you probably know it is a very hard dinner to get into as they only choose five guests every month or so and it is out of a pool of hundreds. So when I got my mysterious email I was well to say.. excited. I won't go over the whole process because it will be more exciting if you do get picked and finding it out for yourself. I will however comment on the meal. Let's do it in in courses.
1. Course 1: Yak's Heart Tartare (Oz)
2. Fermented Soy beans with an Asian Ensemble (Black Cat)
3. Tripe w/ fried polenta and salad (Domus)
4. Lamb from LUXE
I don't have a picture for the next two courses unfortunately because I was so immersed in the meal. So for this dish from LUXE it was lamb done five different ways. So there was rack of lamb, sweetbreads, bacon, smoked tongue, and ....... can't remember. There were also many garnishes on the plate to compliment the numerous different forms of lamb which were all great. However, the two true standouts of the dish were the sweetbreads and the bacon. The sweetbreads were impeccably cooked and seasoned and just had that wonderful texture with the flavour strength of lamb. The bacon was awesome it tasted not much like other bacon I have had in the past, and was extremely cool to see. Overall the dish was a success.
I don't like cake, and it was cake. The dark chocolate passionate fruit was good. However, I really don't like cake so I feel bad.
The dinner was a resounding success it was a great combination of good friends (although new!) and great food. It was extremely interesting watching those not in the industry taste the food and make comments and interact with the chefs. I knew a couple of the chefs there so it was a bit different for me, so it was truly interesting watching the general public swoon which they rightfully should have. I enjoyed the night whole heartedly and recommend that everyone do it. These kinda of events are extremely important for the culinary development of Ottawa. We need these events to stimulate the chef as not just a restaurant but also as a personality as well. IT is important that we start viewing ourselves as a community rather than a hogsmash of different restaurants.
p.s look out GMP 2011 and sorry for the rushed feel of the post I did it before work. Shoot me some questions about the meal and I'll be happy to answer.