Page 26 - GBC English summer 2022

“We really enjoyed our evening – dinner was amazing and such a fun way to learn some new tips and tricks! Thanks for thinking outside of the box Chef Michael and Jeff!”
Crab Cakes
• 1⁄2 cup all-purpose flour • 2 tsp sugar
• 1⁄2 tsp baking powder
• 1/8 tsp paprika
• 1/8 tsp kosher salt
• 1⁄4 cup 35% cream
• 1 large egg
• 340g crab meat (can substitute with imitation crab) • 2 tbsp (approx. 3) finely chopped scallions
• 2 tbsp red pepper finely diced
Method
• To make the fritters: In a small bowl, whisk the flour, sugar, baking powder, paprika, and sea salt to blend.
• In a large bowl, whisk the milk and egg to blend. Stir in the flour mixture.
• Squeeze the crabmeat to exude the excess liquid. •Fold the crabmeat, spring onions, and red
peppers into the batter.
• In a large heavy non-stick frying pan, heat 2 tablespoons of the oil over medium heat. Using about 1 tablespoon of the crab batter for each fritter, spoon the batter into the pan and cook the fritters for about 2 minutes per side, or until golden
Remoulade
• 1/3 cup mayonnaise
• 1 tbsp Dijon
• 3 tsp chopped parsley • 1 tbsp capers chopped • 2 tsp lemon juice
26 Golf Business Canada
Winter Tasting Menu – January 21st
Crab Cakes w/ remoulade
Beef Tenderloin w/ herb roasted fingerling potatoes, double smoked bacon brussels, roasted mushroom & Dijon cream
Crème Brulee
Event Outline:
Chef Michael’s 5 Kitchen Essentials Cooking our Crab Cakes & Plating
Jeff’s 5 At Home Bar Essentials
White Wine Tasting
5 Kitchen Prep Skills to Elevate Your Meals at Home Cooking our Entrées
Red Wine Tasting
The Art of Plating Entrees
Dessert Cocktail