The Executive Chef Event Series at the Saskatoon Farmers’ Market presents delicious foods from renowned Saskatoon Chefs and on Thursday March 16, Chef Ryan from the Delta Bessborough showcased his culinary skills with an exquisite and exceptional dinner.
Chef de Partie Sarah Luross and Chef Ryan Marquis
Appetizer: Mini Pickerel Bolinio with Spicy Tomato Salsa
Wow – I could have eaten a plate of these. I cut through the crispy coating to taste the smooth texture of potato and pickerel. The perfect amount of infused jalapeno lingered like a glowing sunset on my tongue and Chef Ryan you should patent these.
Rob Kapronczai from Paddock Wood Brewery greeted dinner patrons with an AmyJo: 1 part London Porter to 2 parts Canadian Sparkling Wine. London Porter, a smooth porter with lightly roasted tastes and a bittersweet chocolate finish – a wonderful accompaniment to Chef Ryan’s Bolinio.
Caramelized Squash and Jalapeno Bisque finished with Organic Hemp Hearts and Natural Yogurt
This soup was silky smooth, light in texture and full of flavor and a total rave at our table.
Soup and salad courses were paired with a Paddock Wood India Pale Ale. Its hoppy citrus flavor paired perfectly with the spicy undertones of our soup.
Roasted Beet Carpaccio finished with Mini Pea Shoots and Sea Buckthorn Berry Vinaigrette
Chef Ryan passed out his secret of maintaining colour to rainbow beets – roast them in the oven. I loved the tasty crunchy bits of red wine rock salt in this salad.
Cucumber Refresh: Cucumber Juice, Vodka and Simple Syrup
A deliciously smooth refreshing drink with a scent of spring breeze. Definitely martini quality.
Rhubarb Wine Drunken Northern Pike, Warm Organic Lentil Salad and Layered Carrot Pave, finished with a Sour Cherry Gastrique
The lentils rich in flavor, the carrots deliciously layered, and the pike marinated in rhubarb wine and topped with white port brought home memories of my childhood fishing days in Georgian Bay.
Our fish entree was served with a Chardonnay/Merlot Rosé from Colio Estate Wines. A smooth accompaniment to a fish course with the right amount of richness from chardonnay plus the added soft fruity undertones of merlot.
Dessert: Folded Blueberry and Strawberry Tart finished with Maple Cassis Sabayon
I sliced into this warm pastry pocket to find a rich flavorful filling of berries.
A huge thanks to all the Saskatoon Farmers’ Market venders for supplying food for this scrumptious and fun event:Fonos Fish Simpkins Market Gardens Floating Gardens Living Soil Farms Hestia Organics Prairie Sun Orchard Hounjet Orchard Wally’s Market Garden T & H Apiaries K-5 Market Gardens Grandora Gardens Living Sky Winery
Thank you to both Chefs for an evening of wonderful food and a huge applause to Chef Ryan for your delicious dinner menu and for your culinary exuberance and tips. And the best of luck to Chef Sarah who is among 4 young chefs representing Canada in the WACS conference in Daejeon Korea.
Chef Ryan’s secret to cooking: food should be stunning and humble and a perfect balance of saltiness, sweetness, bitterness, and heat.