Okay, it’s definitely been way too long since I blogged. My apologies! I’m slowly getting back into it… Let’s start by having at least one post a week. I promised myself I’d make a post about my first chef’s table experience, so… here it is! This was way back in August. I was invited by my old foodie in crime, mshangryfoodie, thanks Steph! Although the reason for the invitation was due to their poor food and service, Jesse and Vance did an excellent job hosting us.
We had our own personalized menus and unlimited mimosas (my personal fave of the night!) I had about 20 mimosas that afternoon before breaking a glass… oopsie!
The first dish to come out were the belgian waffles with house made berry compote and chantilly cream. The waffles had a crisp exterior and was light and fluffy on the inside. The tart berry compote balanced the sweet chantilly cream.
Next, we shared the bennies. Both egg bennies were topped with a roasted poblano and white cheddar sauce instead of the regular hollandaise sauce. According to Vance and Jesse, they try to differ themselves from other restaurants by this since you could get hollandaise sauce anywhere. The avocado and tomato benny would be a great option for vegetarians. Oil country benny is topped with Italian sausage, bacon, and caramelized onions. Both bennies were under seasoned and a little bland.
The potatoes also come with the eggs benedict. This was the winning dish at our table! Mmm… I could still remember that taste. Crispy, crunchy, and delicious. They’re baby red hash-brown potatoes that were first lightly mashed and blanched before frying to perfection. It’s mixed with a rosemary thyme herb so there won’t be a need for ketchup. They’re also flash fried to order right before plating to maintain its crispy texture.
The albacore tuna tataki is one of their biggest sellers. There’s a thin layer of ponzu sauce on top of the tuna tataki. Beside is the avocado with pickled ginger and cucumber, and wasabi aioli spread on the plate. The tuna is imported from Portland and farmed from ocean wide. It’d be a nice and light summer appetizer to share.
These are both Brandon Fisher cocktails. The cucumber gimlet is a very light and refreshing drink. Made up of Hendricks gin, house lime cordial, and soda. I could easily drink 5 of these! The Santana is a Jose Cuervo Tequila with fresh grapefruit, lime, white chocolate, and spritz with rosewater. I almost threw up on the first sip… Highly don’t recommend this if you hate tequila as much as I do…
I can’t thank Vance and Jesse enough for hosting us, and mshangryfoodie for inviting me. I had a lot of fun learning about new food concepts and knowing how technical each dish is.
Central Social Hall
10909 Jasper Ave NW, Edmonton, AB T5J3L9