Life with a capital L includes enjoying new tastes. I got the chance to enjoy many new taste experiences on Thursday evening at the Back Eddy Resort and Marina in Egmont. I sat, with my sister Pia, at the Chef’s Long Table for a four course seafood experience. Chef Kevin Cooper and Sommelier John Linn introduced each course; explaining the subtleties of the creations and the reasons for, and background on the wine or beer chosen to accompany the dish. We were also lucky enough to have a very knowledgeable representative from Ocean Wise, Claire Lee, who gave us information on the particular seafood used in each dish and how we can ensure that the seafood we buy is caught or farmed in a safe, sustainable manner.
I learned a lot! Including that farmed shellfish can actually be more environmentally friendly than wild caught shellfish. I’d suggest visiting them for more information.
Back to the meal. Here’s what we enjoyed:
Line Caught Coho Salmon Tartare, Avocado Mousse, Chipotle Crème Fraiche, and Almond Cilantro Cracker. Along with this course we had a glass of ‘Apothic Winemakers Blend’
Pancetta and Prosciutto, Saltspring Island Mussels – accompanied by Persephone Pale Ale
Vanilla Butter Poached Sablefish, Seaweed Salad, Grilled Broccolini, Basil Buerre Blanc. Along with a Meiomi Chardonnay.
Tropical Scallop Ceviche, Mango, Papaya, Dragon Fruit, and Grapefruit. With 1884 Viognier wine.
I don’t know much about pairing wines and beer with food. All I know is the old ‘white with poultry and fish and red with beef’, and I’m pretty sure even that isn’t terribly accurate anymore. But as I listened to John Linn speak about each wine and beer it was obvious that this is someone who really knows his stuff; not only that, but he is obviously very passionate on the subject and pleased to be able to share that knowledge.
The food was simply excellent. I wish I was more of a gourmet so I could get into detail, but alas all I know is that my palate was very appreciative. I was a little hesitant about the ‘seaweed salad’ but it was delicious! I asked what kind of seaweed it was and was told “shakimi”. I’ll be looking THAT up – very tasty. Chef Kevin Cooper was also very passionate about his craft and it is very plain that he takes great pains with not only the preparation and presentation of the dishes, but the sourcing of the very best quality and environmentally friendly local sources for the ingredients.
I was enjoying the meal so much I forgot to get a picture until we got to the fourth course, but trust me, it was as beautiful as it was delicious. Thank you Bill, for taking the pictures.
The Chef’s Long Table, to my understanding, happens three times a year so if you’re in the area, check with them to see if there’s a Chef’s Long Table coming up that you can participate in. I guarantee it will be an unforgettable gastronomic experience.