Game, set, plate! Taste 5 with the NAC’s Chef Blackie

Last night I had the awesome opportunity to join Ottawa’s food bloggers for a special event at the NAC with Executive Chef, Michael Blackie.  Alongside some of Ottawa favourite food bloggers (mintyfresh, C’est Bon Cooking, Simply Fresh, Whisk, Shawn Dearn, After the Harvest, Foodie Prints, Rachelle Eats Food and Kayahara), we were treated to the new “Taste 5” experience – a five-course dinner menu created nightly by Chef Michael Blackie and his culinary team.

We had a full behind the scenes tour of the kitchens, pantry, freezers and the pass.  Deep under the NAC is this Fraggle Rock of cooking activity – I can only imagine what it is like on a performance night.  (If you’re curious, you can check out the live ‘pass’ webcam and watch food fly out of the kitchen.)

Our table was set with wine glasses, cutlery, flowers, dish towels and aprons!  Yes, we were going to have to work for our supper.  If you’ve seen the size of my home kitchen (all 12 x 5 feet of it), you’ll understand what an enormous thrill it was to make food in a kitchen that is bigger than my entire house.   We were divided up into teams – each preparing one of the courses for the evening.

Jodi, from Simply Fresh, uses the induction cooktop.  It was the first time I had seen an induction cooktop in person.  It was as cool as I imagined.   (And wouldn’t they just be so toddler friendly in my kitchen?  Oh yes. Wanty.)

We gathered around the conveyor belt and assembled the dishes – each blogger adding one element to the dish.  For one dish, I got to work the sauce gun and in another I did the herb garnish.  Once all the plates were on the table, we sat down and learned about the wine pairing for the dish.

And now…. for the food.

Course #1: Bradade crab galette with fennel sweet corn broth and basil crisp.
Wine: NV Prosecco La Robinia, Italy

This had to be one of my favourite dishes since I am a huge fennel-a-vor.  I can’t get enough fennel.  (Have you ever roasted it?  TRY IT.)

Course #2: Soya stained torchon of foie gras with warmed duck confit – green apple gelée and sugar torched fig
Wine: 07 Pinot Gris, Burrowing Owl, Canada

I know what you’re thinking, that is a massive slice of foie gras.  Indeed.  As if the foie gras alone wasn’t decadent enough, it was served on slices of brioche that were toasted in fat from the foie gras.  Calories?  What calories?  No such thing.

Course #3: Crisp skinned salmon, wasabi crack with cauliflower and black sesame purée
Wine: 08 Huff Estates South Bay Vinearyds Rosé, Ontario

I loved the black sesame and cauliflower purée!  The presentation on a piece of black slate was a great contrast to the traditional white serving plates.  And bonus – it retains heat and keeps your food warm.  I could have eaten a whole bowl of those lotus chips.   Lovely!  The rosé was probably my favourite wine of the evening and sadly doesn’t seem to be availabe at any of the Ottawa LCBO locations.   Ugh!

Course #4: AAA three way: 65 degree centigrade filet, braised short rib with crushed pistachio, pulled cheeks with charred pearl onion and oyster mushroom
Wine: 07 Cabernet Sauvignon, Galilee, Golan Heights, Israel

This was a close contender for the top dish of the evening.   I am seriously craving some short ribs just looking at this photo.

Course #5: Honeybush semolina spring rolls with roasted banana ice cream and tropical fruit
Wine: Port!

Miraculously, I didn’t need to be rolled home at the end of the evening.  A brisk walk home to Little Italy felt so good after totally indulging.  I would also like to pat myself on the back for packing our lunches before heading out the door AND making it to work on time today.

A big thank you to the NAC,  @jcovert and @michaelblackie for hosting us.  It was really exciting to be a part of something new and unique in Ottawa.  I’m sure it’s going to be a huge success – and widely copied!

For more information:

If you’re keen to try the Taste 5 experience for yourself, pop over the the NAC’s website and make a reservation.  They have some exciting things planned to make the experience even more swish in the upcoming months – including making the tasting part of a larger “staycation” – an evening at a boutique hotel and a limo ride to Le Café.  *Please note: husband.

For more photos of the event, you can check out my Flickr set, Mintyfresh , Foodie Prints or Shawn Dearn.