Page 25 - GBC English summer 2022

Appétit!
We pre-portioned all the ingredients and prepared a meal kit for pick up or delivery. This would allow for all the home cooks to be focused on cooking, without worrying about additional prep work while trying to cook and wine taste all at the same time. We had a simple agenda that was broken into three parts: Appetizer Preparation & White Wine Tasting, Entrée Preparation & Red Wine Tasting, Social Dessert & Martini.
PART ONE: APPETIZERS & WHITE WINE TASTING
Crab Cakes were first up on the menu and were an exciting introduction for our home cooks! Chef Michael prepared and chilled the crab cakes and remoulade before sending them in our meal kits. (Ingredients & Method are listed below). During the event, we would explain some kitchen tips including the very important “mise en place”, translating to “putting in place”. This is a French cooking term that refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. This is an essential tip that our home cooks were excited to learn and use for future meal preparations.
This appetizer was paired with a Canyon Road Chardonnay which is based in California’s Alexander Valley. The Chardonnay is full-bodied and ultra-ripe, with aromas of yellow apples, ripe pear, and toasted nuts. The tasting coincided with some tips on how to get the most out of each glass of wine that you try, some wine history and some personal stories of trips to wine country that all our members could join in on.
St. Thomas Golf
& Country Club
serves up innovation
with virtual chef
guided meals
Our goal was to challenge our members’ cooking abilities with the menus offered. This would allow for our members to make some meals at home that they wouldn’t traditionally prepare for themselves. For our first online event, we made a three-course meal of crab cakes, beef tenderloin, and crème brulee. A challenging meal to make at home for even the best home cooks!
Golf Business Canada 25