The membership will be preparing an assortment of Tapas style treats for their partners to enjoy
Chef Mike Brown from De Lucas will be our guest chef for this event.
The menu for this event features:
- Mixed Greens with Champagne Vinaigrette, Blue Cheese, Pear and Pecans
- Butternut Squash with Pancetta and Sage Soup
- Pappardella with Wild Mushroom Butter Sauce
- Tenderloin with Sun Dried Tomato Chimichurri Herb Oven Roasted Potatoes and Spicy Rapini
- Panettone Bread Pudding with Creme Anglaise and Caramel Sauce
At a young age, Mike knew cooking was his passion! His interest began with a foods & nutrition major in school, followed by the culinary arts program at Red River College. His experience also includes his recent years working amongst some of the city's best banquet chefs.
Mike is now proud to call De Luca's his home, taking on the position as head chef in the Cooking School in 2012. He has trained under cooking instructor Anna Paganelli, the original chef of De Luca's Cooking School for over 25 years. Anna has taught Mike what true authentic Italian cooking is, and he now takes that knowledge to the plate with every dish.
Mike currently oversees the Cooking Studio kitchen which holds banquets for events up to 125 guests. His passion for creative and inspired food is evident and shows through his genuine love of the art of cooking. Mike welcomes guests into his kitchen each night, showing them how each dish is prepared. He takes pride in providing a kitchen atmosphere that allows for growth, development and creativity, and considers each team member a part of the family.
Chef Gord Harris from Tapastry by Amici in the Niakwa Country Club will be our guest chef in November. He will be guiding us through the preparation of the following menu items:
- Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce
- Roasted Cauliflower and Bacon soup
- Arugula salad with oven roasted beets, candied pecans, raspberries and a hemp oil vinaigrette.
- Veal Involtine filled with julienne vegetables, prosciutto, and parmesan cheese. Accompanied with gratin potatoes and vegetable timbale.
- Unionville House Carrot Cake
Melissa Makarenko from Resto Gare will lead us through this month's dishes.
The menu for this event is as follows:
- Celery Root Soup
- Pumpkin Gnocchi
- Boeuf a la facille
- Roast Raddish and orange salad
- Blueberry clafoutis,