March 6, 2022
Ashley, Vice Chargée de Presse
There was a crisp chill to the air this evening as we made our way down to Foreign Concept, but the warm welcome from Chef Duncan Ly and his team soon had guests warmed up eager to experience the inaugural dinner of 2022.
Upon arrival guests enjoyed a standing reception with bubbles and hors d’oeuvres in the lounge area of the restaurant before moving over and settling in for dinner.
Seared Bison Tataki
Ponzu dressing, Acadian Sturgeon caviar
Momokawa Pearl Junmai Ginjo
Dungeness Crab Broth
Caramelized Digby scallop, scallions, Enoki mushroom, gold leaf
Emilio Hidalgo Fino de Jerez
Double creamed spinach, frisée orange salad, Thai Lobster sauce Amèricaine
Famille Peillot Altesse du Bugey, 2019
Lemongrass Glazed Duck Breast & Braised Leg
Cellophane noodles, baby bok choy, Borage flowers
Ochota Barrels “Green Room” Grenache, 2019
(McLaren Vale, Australia)
Black Pepper Crusted Beef Tenderloin
Crispy pancetta pomme Anna, carrot variations, soy truffle brown buitter sauce
Franz Gojer Südtiroler Lagrein “Granat”, 2019
(South Tyrol, Italy)
Almond & Lemon Cake
Lemon cremeux, lemon compote, torched meringue
Clos du Gravillas Muscat de Saint-Jean de Minervois, 2018
Toni-Marie following dessert gave the accolade, chef, and his team, were commended on the success of the evening, highlighting the care and attention paid to everything that was served, even down to carving out the tops of the mushrooms.
With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening.
For the Heart of the House Peter Paiva, Sous Chef.
The front of the house plate went to Rachel Yu, Operational Manager4
Thank you, Foreign Concept, for hosting this wonderful evening, we are very grateful for your resilience during these exceptional times in the food service industry.
Vive la Chaîne!