Chapitre – SAIT

December 16, 2022

Ashley, Vice Chargée de Presse

Those that did not attend the ceremony were not given the delight of an excursion through the kitchen but entered the dining room through the east entrance of the Highwood dining room.

For those who attended the ceremony we took a delightful trip both ways through the Highwood Dining Room’s kitchen, this made for an enjoyable evening and gave all of us a teaser for what was to come, as prep work had begun and they were already plating items ready for dinner, specifically some hors d’oeuvres.

After the reception we took our seats and Bailli Joe Scorgie, reminded us of the etiquette of the table and dinner began.

Chicken Liver and Foie Gras Parfait
Brioche Crumb, Brandy Poached Stone Fruits, Herb Salad
Benjamin Bridge NV Brut
Nova Scotia, Canada

White Onion Velouté
Caramelized Onions and Sherry Gastrique
Pine Ridge Chenin Blanc + Viognier Blend 2021
Napa, U.S.A

Steelhead Trout Torchon
Shimeji Mushrooms, Edamame, Saffron and Citrus Nage
Pine Ridge Chenin Blanc + Viognier Blend 2021
Napa, U.S.A

Cranberry and Vermouth Sorbet

Juniper-Smoked Duck Breast with Confit Croquette
Parsnip Purée, Sunchokes, Roasted Leeks, Sea Buckthorn, Red Currant Demi-Glace
Domaine de la Commanderie Chinon Sélection Veilles Vignes 2019
Loire Valley, France

Mandarin White Chocolate, Gingerbread Sablé
Yuzu Gelée, Raspberry Fluid Gel
Blandy’s Madeira 5 year Reserva

When dessert was cleared Joe Scorgie delivered the accolade. The brigade for the evening seemed never ending as they emerged from the kitchen, our dinner was almost entirely executed by the students of SAITs culinary program, along with their hospitality counterparts. We were honored, they looked after us, with military precision, if tonight is an indication of their skill these students have great futures ahead.