Spring Vegetable Panzanella: Escarole, spring peas, zucchini and mint with sherry currant vinaigrette. Delicately dressed with nice textural balance of toasted pine nuts and cranberries. The ‘cured’ zucchini was delicious in the summer salad paired with Sumac Ridge Gewurtztraminer 2009
Seared scallop with lobster mashed potato: East coast lobster and a hint of tarragon butter, crispy and mashed potatoes paired with Cedar Creek Platinum Chardonnay 2008
Extremely sweet, perfectly cooked scallop. The mashed potatoes (more like a mousseline) with soft licorice notes from the tarragon (what a feat to have one CSL staffer actually like the taste of tarragon?!)
Grilled skirt steak, blistered tomato vinaigrette: prized for flavour the skirt is marinated and grilled medium paired with Sandhill Sangiovese 2007
Dessert: tasting of chocolate ganache and classic carrot cake, two Saltlik standards. The soft ganache, with the berry coulis and the spiced carrot cake with ice cream were small but perfect little bites. Paired with Graham's Six Grapes Port.
To celebrate Saltlik joining JOEY Restaurant Group, Executive Chef Chris Mills and his team hosted a luncheon at Saltlik in Banff Alberta.
In conjunction with chef Jennifer from the Saltlik Banff, Chef Mills and his team impressed guests with his well balanced, perfectly seasoned and creative approach. "We wanted to showcase beef for lunch," said the chef who prepared the meat two ways. As the quintessential Alberta meat and preferred steakhouse indulgence, it was not surprising that Mills chose to showcase beef.
Based on the theme of moderate comfortable luxury the menu emphasized the pleasures of contrasts - lobster with potato skins, rich black chocolate with homespun carrot cake, comforting mashed potato with prized scallops, rarefied duck with plebeian tacos. As always, Chef Mills brings an international, balanced palate that draws upon his own foraging and fishing experiences to the menu.
With wine pairings from across the Okanagan and the clean, clear mountain air of Banff wafting through the upstairs dining room, the luncheon was a bright and relaxed affair.www.saltliksteakhouse.com