By Susan O'Neill Posted December 15, 2009, 1:21 PM EST
TORONTO Event planner Mary Pallattella called on Domenic Chiaromonte, executive chef of Match Restaurant, to create a fairy tale-inspired menu for Capital C's holiday party. The chef, known for his scientific flair, used unexpected ingredients like edible paper adorned with the Capital C logo to create themed crackers (to accompany mini servings of butternut squash soup), and edible silver sparkle to top mini lobster burgers with double brie.
“Mary gives me pictures and images and I do a lot of research,” said Chiaromonte, who has created the menus for the company's holiday event for the past three years. “This year we were going for [a menu inspired by] fairy tales with a retro '60s feel.”
Canapés included tempura pebble shrimp sushi, raspberry focaccia and aged white cheddar grilled cheese with tiger shrimp curls, organic beet flower agnolotti with green onion crema, purple fries with blueberry ketchup, and pulled mirin duck on candy cane polenta. For dessert, Chiaromonte served pink chocolate Cinderella shoes, jelly belly popcorn, flower pot mousse, and chocolate cheesecake orbs.