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Ten Degrees Chocolate – Chef’s Table
October 16 @ 6:00 pm - 9:00 pm
Angel is Guatemalan born and raised in Calgary. He started his career at Earls 12.5 years ago while attending the Professional Chef Program at SAIT. He then moved on to hone his skills at restaurants such as La Chaumiere, Cassis, Mercato, Suzette, Teatro, Royale, River Café and Deane house. With a French style of cooking, he enjoys using different methods of fermentation and preserves to enhance flavours and balance of dishes. Angel has always enjoyed and tried to base his direction on “Farm to Table” Chef Christensen and Chef Raymundo have accepted our challenge of incorporating chocolate into each dish… and we are incredibly excited to see the dishes they create! Bison anyone…
CHEF’S MENU – FARM TO TABLE
First course YAK TARTAR WITH COCOA NIB X0: Tartar with salt and vinegar chips and a cocoa nib XO sauce
Second course SIDE STRIPE SHRIMP WITH COCOA NIB REDUCTION: Side stripe shrimp, cocoa nib reduction, sea buck thorn gel
Third course CHOCOLATE SOUS VIDE CARROTS & PUMPKIN STEAK: Chocolate sous vide carrots, chocolate sauce, cauliflower purée and root vegetables
Fourth course AGED BISON, POMME PUREE, CHOCOLATE RED WINE JUS & GOAT CHEESE FROTH: Bison, chocolate red wine jus, goat cheese froth, delicata squash, potato purée, brown butter cocoa nib parsnips.
Dessert CHEF’S CHOICE