15 minutes ago
What began as a simple text exchange between Mark and I: “hey wanna take over my annual Spot Prawn dinner?” With a reply of “Yes!” Turned into a very fantastic way to spend a Friday night! We were so lucky to have marksingson take over the kitchen and make us a fantastic 4 course dinner. My job? Being a guest in my own home! Awesome, must do that more often. I also selected wines! This was our menu: 1. Lightly Poached Spot Prawns, pickled red onions, toasted bagel, confit potato, dill oil- 2006 Latour-Labille Meursault 2. Beef Tartare, Spot Prawn emulsion, burnt pickles, spring greens- 1998 Philipponnat CDG 3. Spot Prawn Risotto, lemon,asparagus, herbs, boiled garlic- 2000 Nikolaihof Vinothek Riesling 4. Lamb loin, cabbage 2 ways, ginger prawns, black vinegar reduction- 1967 Remoiss MSD. For me, pairing of the night was tartare and CDG. If you’re not watching Top Chef Canada you should be. Finale tonight. Let’s see what happens! Hey foodnetworkca Mark Singson really needs his own show!!