Inspiration – Tasting

Be inspired! Read on as ‘aspiring’ chef Lauen shares this leg of her journey!

Food Under Control

George Brown College Chocolate
Chocolate making in the lobby of George Brown College

Megolomaniac Winery
Megalomaniac Winery

 

Garlic Scapes, Lemon Thyme and Coarse Sea Salt
Garlic Scapes, Lemon Thyme and Coarse Sea Salt
Garlic Scapes, Lemon Thyme and Coarse Sea Salt

Balsamic and Thyme Marinated Wagyu Skirt Steak
Balsamic and Thyme Marinated Wagyu Flank Steak with Roasted Garlic

Sometimes I wonder if I’m working or just playing in the sandbox all day. These are a few of the things keeping me inspired the past while.

In bake theory class, being taught about chocolate and tasting it. Analyzing the different properties in each bar, from milk to dark. My favourite, a smokey, peaty, dark chocolate that was slightly acidic, bitter and sweet like dried cranberries. After eating, it’s toasty flavour sat on the sides of my tongue. The darkest chocolate: cooked dried fruit, bananas, toastiness, lingering bitterness on the back and sides of my tongue.

In the heat of summer, on Peninsula Ridge vineyard, serving mesquite smoked veal tenderloin with scape butter and Moosehead pickled zucchini. Meticulously harvesting…

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