Congrats to Atelier for winning the people's choice award for best dish at the Ontario Restaurant Hotel Motel Association (ORHMA) Gala last night in Ottawa! It was my favorite dish of the night, and I was excited to see them win. They deserved it. The Atelier dish was a beautiful display of Albacore tuna, Niagara prosciutto, whitefish caviar, cilantro, basil, young coconut, cucumber, spicy shallots, and pickled cattails. The dish was light with the perfect amount of spicy and salty. A beautiful blend of tastes.
Albacore Tuna and Niagara Prosciutto
My second favorite dish of the evening was Wellington Gastropub's seared beach scallop with roasted sunchoke salad, lamb bacon, preserved lemon, parsley, and veal jus. An honourable mention goes to Absinthe for their foie gras 3 ways: foie gras terrine with cranberry walnut crostini and quince jelly, seared foie with beef short rib, and a foie chocolate bon bon. And of course, a huge congrats to all of the other winners from the event:
17th Annual Bill Joe Restaurateur of the Year: Steven Beckta of Beckta, and Play
Chef of the Year: John Taylor
Lifetime Achievement Award: Val Belcher
Ottawa's New Restaurant of the Year: TOWN
Top Restaurant Design Award: Shore Club
A recap of the event can be found at Ron Eade's blog.
2 comments:
What a lovely evening for you.Your love of fine food..makes an evening like this even more enjoyable..thank you for sharing .I must admit little blossoms on plates make the dishes sing:)
I am happy to have eaten at Beckta..even though the price at that time seemed like a car payment to me:) Mind you the gentlemen enjoyed their beverages that night:)That definitely upped the tab..I'll never forget the ladies room.... with fresh towels....and every time we got up.. when we came back..our napkins had been replaced..Fresh different breads at every course..It was a treat..
What do pickled cattails taste like? I had no idea you could eat cattails... I used to call them Swamp Pogos when I was a kid.
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