![]() Lemon was prominent (even with a bit of preserved peel on top) and I relished the variety of textures throughout. I could see the Dungeness crab salad becoming a favourite on the menu – beautifully plated in a layered fashion showcasing the avocado, oven-roasted tomatoes and frisee, it was surprisingly light. This dish featured Mack’s favourite wine pairing, a Chateau de Sancerre. The Sunworks Farm chicken & cognac parfait was not a dish I would have been likely to order on my own, but I was happy to have tried it – so smooth, each bite spread on the toasted brioche topped with the sweet berry chutney and crisp microgreens was perfect. We also appreciated that the producers’ names were highlighted on the menu. Well-prepared, fit for the season, and items like lobster and crab notwithstanding, skewed towards local. Although Chef Ihasz did mention his affinity for crab (given his last Fairmont posting was in San Francisco), I found that the storytelling was lacking that night. I relish the opportunity to listen to chefs describe the genesis behind combining certain ingredients, or the inspiration behind a particular dish. ![]() It’s always a privilege to be asked to attend such an event, especially because the chefs are usually on hand to introduce each of the dishes. A majority had worked at the hotel for over a decade that kind of dedication and loyalty seems rare in the hospitality industry. ![]() It was obvious that all of the staff were proud of their restaurant, but what surprised me the most was the serving length of the wait staff. Mack and I were fortunate enough to have been invited to a media dinner two weeks ago to help celebrate the relaunch. The space had to be meticulously repaired after extensive water damage to the ceiling, but the closure also meant that Executive Chef Andrew Ihasz had ample time and space to revamp the menu and locate local producers to source certain items. On October 17, 2011, the Harvest Room at the Hotel MacDonald reopened after a nine-month hiatus.
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