When members of the International Caterers Association (ICA) get together at a trade event, one thing's certain: There's going to be serious dining on the agenda. For the final evening of HostEx, Canada's largest hospitality trade show, ICA executive director and event planner Christine Emerson took advantage of the gathering and made a reservation for 200 at Match Bar & Grill, owned by chef Domenic Chiaromonte. A two-time Catie (Catered Arts Through Innovative Excellence) award winner, Chiaromonte did not disappoint his been-there-ate-that dinner guests.
Appetizers included seared tuna with avocado coulis served in a tiny green acrylic box and wasabi cashew potato ?clairs topped with Japanese pear cr?me fra?che. Dinner got under way with mini courses of salmon ceviche and pineapple mojito, both served in shot glasses and placed in miniature bamboo steamers at each place setting.
The main course featured several parts, beginning with a choice of tapas such as a smoked trout sandwich wrapped with plantain crisps and kiwi coulis. Each sandwich was presented with a bamboo skewer through it. Prior to serving, each skewer was lit on fire and smothered by a clear acrylic cone. When the cones were lifted, the trapped smoke escaped for a dramatic effect. Pork tenderloin wrapped in prosciutto and stuffed with brie and enoki, and a beef tenderloin crusted with cracked wasabi peas completed the main course. This offering was complemented by potato spring rolls, ginger asparagus, and a lotus leaf. Dessert featured three mousses: dark, milk, and white, accompanied by warm caramel sauce.
Scott McAllister, Match's event coordinator, worked with restaurant staff to craft not only the menu but also the decor for the dinner, held in Match's main banquet hall. Their design creations included white cones filled with fresh blooms hung from the ceiling above each table.
After the meal, Emerson was full of praise for Chiaromonte and his cooks and servers. "Dominic takes everything to a different level," she said. "The meal was outlandish. We were blown away! Gobsmacked—that's what we were. This meal rates in the top 10 of my best food experiences of all time."
Appetizers included seared tuna with avocado coulis served in a tiny green acrylic box and wasabi cashew potato ?clairs topped with Japanese pear cr?me fra?che. Dinner got under way with mini courses of salmon ceviche and pineapple mojito, both served in shot glasses and placed in miniature bamboo steamers at each place setting.
The main course featured several parts, beginning with a choice of tapas such as a smoked trout sandwich wrapped with plantain crisps and kiwi coulis. Each sandwich was presented with a bamboo skewer through it. Prior to serving, each skewer was lit on fire and smothered by a clear acrylic cone. When the cones were lifted, the trapped smoke escaped for a dramatic effect. Pork tenderloin wrapped in prosciutto and stuffed with brie and enoki, and a beef tenderloin crusted with cracked wasabi peas completed the main course. This offering was complemented by potato spring rolls, ginger asparagus, and a lotus leaf. Dessert featured three mousses: dark, milk, and white, accompanied by warm caramel sauce.
Scott McAllister, Match's event coordinator, worked with restaurant staff to craft not only the menu but also the decor for the dinner, held in Match's main banquet hall. Their design creations included white cones filled with fresh blooms hung from the ceiling above each table.
After the meal, Emerson was full of praise for Chiaromonte and his cooks and servers. "Dominic takes everything to a different level," she said. "The meal was outlandish. We were blown away! Gobsmacked—that's what we were. This meal rates in the top 10 of my best food experiences of all time."
The tables and decor were handcrafted by Match Bar & Grill for the International Caterers Association networking dinner, held in Match's main banquet hall.
Soup bowls were prepared with porcini dust and mushroom custard before being filled with grappa and green tea consomm? by servers in front of the guests.
Smoked trout sandwiches were presented with bamboo skewers through them.
Miniature shrimps topped with smoked salmon were served in espresso cups before the sit-down dinner.
