march-6-2022

Dîner Amical

Foreign Concept

March 6, 2022

Ashley James, 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.

 

Dinner

1st Course

Seared Bison Tataki
Ponzu dressing, Acadian Sturgeon caviar

Momokawa Pearl Junmai Ginjo
Nigori Sake

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2nd Course

Dungeness Crab Broth
Caramelized Digby scallop, scallions, Enoki mushroom, gold leaf

Emilio Hidalgo Fino de Jerez
(Jerez, Spain)

 

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3rd Course

Lobster Thermidor
Double creamed spinach, frisée orange salad, Thai Lobster sauce Amèricaine

Famille Peillot Altesse du Bugey, 2019
(Bugey/Savoie, France)

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Intermezzo

Passionfruit Sorbet

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5th Course

Lemongrass Glazed Duck Breast & Braised Leg
Cellophane noodles, baby bok choy, Borage flowers

Ochota Barrels “Green Room” Grenache, 2019
(McLaren Vale, Australia)

 

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6th Course

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)

 

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Dessert

Almond & Lemon Cake
Lemon cremeux, lemon compote, torched meringue

Clos du Gravillas Muscat de Saint-Jean de Minervois, 2018
(Languedoc, France)

 

 

 

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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.

And

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!

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