Chefs Table Dinner at Treadwell Farm to Table Cuisine
When we received a message from Joanna Sable of The Bumpercrop (http://www.thebumpercrop.com) asking us if we wanted to dine on Saturday evening at Treadwell Farm to Table Cuisine (http://www.treadwellcuinie.com), we jumped at the opportunity. You see, getting an invite to dine at any restaurant with Joanna is a special experience, as, the friendships she has formed with such quality Chefs and restaurants throughout the industry is second to none. Her genuine love of food and experience in the industry ensures that each meal you have with her is something special.
As foodies, we think nothing of driving over an hour for the chance to experience magic at the hands of a great Chef. In addition to Joanna, we gathered to dine at Treadwell Cuisine with Nicholas Wong, Founder of Diner en Blanc Toronto (http://toronto.dinerenblanc.info/), Rosa Abbiento, head of Art at St. Clement’s School, and, Architect and Teacher Rudy Bartolamiol.
The evening began at 7:00 with drinks on their gorgeous patio overlooking the river. A bottle of Henry of Pelham Cuvee Catherine was in order. This pink bubbly on the patio on a summer day was divine. After drinks, we were escorted into the main dining room, and, the event was hosted by the amazing team of James Treadwell, Sommelier-Owner, and Stephen Treadwell, Chef-Owner. They provided us a taste of many of the delicious dishes that you can experience on their current menu. What followed over the next 3+ hours was 20 dishes, most tasted and passed along the table, for a picture perfect Chef Table experience. The menu was as follows:
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Pea custard with mint flowers and infused with mint from Treadwell’s garden.
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Chardonnay Steamed PEI Mussels with Fennel Pollen and Preserved Lemon Cream
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Red Pepper and Lobster Bisque with Ginger and Fromage Blanc Sorbet
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Tartare of “Cumbrae Farms” Beef with Housemade Potato Crisps and Watercress
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Pan Roasted Sea Scallop with Pea Puree, Smoked Bacon, Cheese Foam
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“Pingue’s” 24 Month Aged Prosciutto with “Monforte” Toscano, Preserved
Lemon, Arugula, Baco Noir Balsamic Reduction
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Potato and Lemon Gnocchi with “Ermite Bleu”, Wild Mushrooms, Crispy Sage
(2009 Rose Brut, Hinterland – PEC)
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Tempura of “David Irish’s” Zucchini Blossoms with Sambal Mayonnaise
(2010 Riesling “Botrytis Affected” Ravine)
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Summer Mushroom Crusted “Cumbrae Farms” Beef Tenderloin with Truffle Potato
Puree, Horseradish Jus, Heirloom Vegetables
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Pan Roasted Lake Erie Pickerel with “Berta’s Bounty” Egg Yolk, Fingerling
Potatoes, Summer Vegetable and Smoked Ham Hock Broth
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Seared Lake Huron Whitefish with Butter Poached Lobster and Smoked Bacon
Dauphinoise
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Wild Honey Crusted Duck Breast with Pommes Anna, Black Pepper and Balsamic
Marinated Strawberries, Foie Gras Jus
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“Confit” of Atlantic Salmon with Creamed Savoy Cabbage, Oven Dried Tomato,
Wild Watercress
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Housemade Garganelli with Summer Mushrooms, Heirloom Vegetables, “Kozlik’s”
Triple Crunch Mustard, Olive Oil
(2009 Pinot Noir “Lauritzen Vineyard”, Tawse and 2011 Cabernet Franc Rose,
Burning Kiln – Simcoe)
Ermite blue with lovely honey comb
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Rosemary Crème Brulée with Raspberry Sorbet
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Dark Chocolate and Cream Cheese “Brownie” with Lemon Thyme Ice Cream and “Whitty Farms” Raspberries
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Lemon Meringue Tart with Vanilla Bean Ice Cream
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Trio of “Whitty Farms” Strawberries – “Mess”, Sorbet, “Water”
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Thyme panna cotta with summer berries and micro herbs in a berry broth
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In addition to the great service and expertly crafted cuisine, what makes the experience that much better is hearing the stories of how they are farm to table. In fact, that day, James had gone out to the farm that same morning to pick fresh ingredients that would be incorporated into dinner that evening. You can taste the difference in a menu that is inspired by the freshest ingredients.
A heartfelt thanks to the Treadwell family for their hospitality and this delicious dining experience which we will remember forever. It is dining experiences such as these, in which guests are able to connect with Chefs, restaurant owners, and Sommeliers, which inspire us to bring these types of social dining experiences to all food lovers through our Chef Series Events at Foodies on Foot. We look forward to working with the Treadwell family on some great events in future.