Here’s to new chef’s toys! A Japanese mandoline (pro tip from @alicelouisewaters ) and stainless steel food molds (pro tip from @anthonybourdain). I love representing many of my various varied heritages (Italian, Indian, French, Québecoise…) in a single meal and making them work together. Also, I’m going to make everything with food molds from now on, probably.

The table was set, the guests were nigh, and delectable dining was about to ensue…

We have here a Sardinian Ragù di Lenticchie (essentially a vegetarian bolognese with lentils) BUT MAKE IT SOUP. I gave it a delightful turn in the Vitamix to achieve this velvety result. Recipe inspired by Chefs Francesco Mattana (@our_cookingjourney) and @padmalakshmi. 

California local and seasonal, a refreshing, wintry salad of orange, shaved fennel and mint garnished with toasted pecans.

I have made strawberry risotto before, but I was inspired to try it with blueberries this time. Here we have a blueberry risotto on a bed of butter-braised leeks, topped with seared scallop in saffron, white wine and butter. Just look at that hue!

Shifting to the east, we have a venison keema with cumin, cardamom, red and green chili and curry leaf slow-cooked in ghee on zucchini ribbons. This is topped with crunchy okra wheels and papadum, both fried in mustard oil with a tiny dollop of mint raita on the side. Mustard oil and curry leaves are some of my favourite umami go-tos.

Swinging back to a Québec mindset, here we have port poached apples drizzled with maple syrup, torched rosemary and a baby scoop of lemon sorbet topped with a modicum of shaved dark chocolate. Miam!

Not pictured here is a Trou Normand palate cleanser of lemon sorbet in a shot glass of mountain ginger kombucha, which a great substitute if you are trying to be light on alcohol.

The evening went off deliciously and beautifully, and the guests left happy. So much miam!