Cooking class (Nbr 3) at the Ooyoos Home Hardware was with Chef Chris Remington, Executive Chef of the Penticton Lakeside Resort
http://www.pentictonlakesideresort.com/dining/. The wine pairings were from Church and State Winery. http://churchandstatewines.com/
Last night Chef Remington prepared 7 items and, believe me, they were so delicious. I had my favourites of the evening and this is what we had. Grilled Oyster Mushroom on toast points, Stuffed Mushroom Caps with an Artichoke and Tarragon stuffing (fav #1). The wine pairing for these two was a Pinot Noir.
Crab Salad that had Cool Blue Crab Meat and also Watermelon radishes (really cool visually), served on a deep fried smoked salmon chip. Another dish was a Prawn and Avocado Salad served on a sliver of english cucomber. The pairings for these two was a 2009 Chardonnay.
Here comes the finale….trumpet sound please…..Sticky braised beef served on a super thin, herbed cracker (looked like a large wave), and a spicy peanut soy dressing and chicken satay, served with a yogurt/mint dressing on the side.. Words cannot fully describe the flavours here. (Fav #2 and #3). The wine here was a super pairing of Cabernet Savignon. The wine was really perfect for these two dishes.
Thank you Chef Chris, Phil from Church and State and,of course, Frances for your hospitality in the best Home Hardware Store and your wonderful charm. Great fun! Great Tastings.
Note: Chef gave me permission to use some of his recipes here, so keep watching the next couple of days.
