Some CSL staff members got together for a wonderful meal at Kensington Riverside Inn Chef's Table. Here are the photographic highlights.
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Even some of the other tables were whispering about this whimsical bottle's desgn - a real beauty. Badoit, a sparkling mineral water from St.Galmier in France’s Loire Valley has a decidedly soft 'salty' but refreshing taste.
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Executive chef Jeff Park sent out an amuse bouche of cheese and tomatoes, drizzled with sauce and topped with miniature greens
The lobster bisque arrives - poured over a crabcake by matire d' Ich Diocee who will, sadly, be soon leaving for Vancouver.
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Scallops served over Puy lentils
Rosettes of salmon served with their roe and creme fraiche
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Gnocchi in a butter and citrus sauce topped with fried sage. Very nice to taste the subtlety of fried sage. Sometimes this herb can be polarizing; lending a potent herbal flavour.
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Roast chicken with a creamy cheesy cauliflower; a very rich substitute for potato, but well worth it. The roasted chicken was very large but perfectly juicy and crisp on the outside.
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BC Halibut get a spring update with fiddleheads (for more recipes and ideas on fiddleheads see the Spring 2010 issue of City Style and Living Magazine). This was served atop a potato croquet.
www.kensingtonriversideinn.comwww.citystyleandliving.com
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