Page 28 - GBC English summer 2022

PART TWO: ENTRÉE & RED WINE TASTING
As your Chef or F&B department is likely aware, the number one question we get in the food industry is how to cook the perfect steak. So, we took this opportunity to give the people what they want! In the meal kits, our members received two portions of beef tenderloin, along with the ingredients to make a rich mushroom & Dijon cream sauce, fingerling potatoes and Brussel sprouts. (Ingredients & Method listed below).
The beef entrée was paired with a 2018 Three Thieves Red Blend which is best described as a masterful fusion of zinfandel, merlot, cabernet and syrah, sourced from California’s best regions. Their Red Blend is a Robust smoky, cassis and coffee flavor, with a hint of cinnamon and was an excellent addition to our very bold and delicious meal.
Roasted mushroom & Dijon cream
• 1 cup of cremini mushroom (cut into 1⁄4’s) • 1 clove of minced garlic
• 1⁄2 shallot sliced
• 2oz white wine
• 1/3 cup 35% cream
• 1 tbsp Dijon mustard • 1⁄2 cup veg stock
Method
• In a sauté pan add approximately 1 tbsp of olive oil to pan on medium heat
• Add shallot and sauté for 1 minute, add garlic, stir and cook for 1 minute making sure not to burn garlic
• Add white wine to deglaze and until wine is almost reduced then add stock and Dijon, stir
• Add mushrooms and cook for about 2-3 mins until soft then add 35% cream and reduce until thickened and coat the back of a spoon.
“Great job today Chef & Jeff!! Dinner was awesome and great accompanying beverages! Well done guys.”
PART THREE: SOCIAL DESSERT & MARTINI
Once dinner was prepared, the cooking class was completed; however, we kept the zoom meeting going. This would allow for everyone to begin enjoying their meals without worry of the food going cold or becoming over cooked. It also gave everyone a chance to ask questions to Chef Michael and myself about food and wine.
In everyone’s meal kits, they also received two individual crème brulees, and a special martini base that was a “choose your own adventure” type of martini. It was a chocolate espresso martini that could be used in several ways; add some Guinness for a Chocolate Stout Espresso Martini, pour over some ice cream for a creamy night cap, or add some ice cubes and water for a lighter dessert martini. Enjoyed by everyone in different ways, it was a fun way to finish the meal!
28 Golf Business Canada