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Lake Louise Fairmont 6 Course Meal

Candle Lamp Stove, Delonghi Hand Blender 600W, Blast Freezer

Goat Cheese Croquettes:


1 4 oz log of fresh goat cheese, frozen
1 egg, beaten
1/2 cup panko (Japanese bread crumbs), seasoned lightly with salt and pepper
1 cup corn oil
1 bottle of Forefather white wine


heat the oil in pan (medium heat)

remove the goat cheese from the freezer and cut into four equal rounds (each weighing 1 ounce)

when the oil simmers, dredge each round of goat cheese in the egg, and then in the panko, ensuring that the round is covered on all sides.

immediately place the rounds into the hot oil and allow them to fry for about 2 minutes, or until you notice the cheese in the middle of the rounds bulging out slightly.

carefully turn the rounds using a pair of tongs or a spatula (or both). Do not splash the hotel oil.

allow the rounds to cook for another 2 minutes and then remove from pan. Allow excess oil to drain off on a paper towel.

Put in oven, bake at 300 F for 5 minutes.

Pair with Forefather white wine.

Yellow Beet Salad:


3-4 yellow beets, roasted or boiled, then cut into thin slices
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
salt and pepper to taste
10 grams frisee lettuce
1 gram chervil
1 gram chives


cook beets in boiling, salted water until tender. Peel and slice.

Season the beets with salt and peppers.

Pumpkin Seed Pesto:


1/2 cup pumpkin seeds shelled, roasted
2 tablespoons grated Parmesan
2 cloves garlic
3/4 cup basil leaves
3/4 cup fresh parsley leaves
2 tablsepoons fresh lemon juice
1/2 cup olive oil


Combine the pumpkin seeds, parmesan, and garlic in a food processor. Pulse on and off, for about 20 seconds, until the seeds are almost ground.

Add basil, parsley, lemon juice, and olive oil, and pulse on and off for about 40 seconds (you may want to scrape down the sides with a spatula in between pulses) until all the ingredients are combined.

The mixture should be more like a coarse paste than a liquified sauce, so be careful not to over-process.

Transfer to a bowl, taste, and adjust the seasoning with salt. Be sure to taste, as the pumpkin seeds may have been well salted when they were roasted.

Black Trumpet Mushroom Dusted Salmon


1 salmon fillet 160 grams


1 tsp lemon juice
1 tbsp olive oil
5 grams chopped parsley
5 grams mushroom powder, trumpet mushrooms, in coffee grinder


season the fish with salt and pepper and lemon juice and parsley and oil. Marinade for 10-15 min a side.

sear the fish, skin side down, on a very hot pan

keep a side

arrange on sheet pan or trey dust the mushroom powder

cook in oven for 5-7 min

Asparagus Carbonara


1 cup, 200 grams asparagus, peeled and chopped into bite sized pieces
1/2 cup whipping cream
1 tsp chopped onion
1/4 tsp chopped garlic
50 grams large leek, white and light green parts sliced and thoroughly washed
2 strips bacon, diced
1 large egg yolks
parmesan, more for serving
salt (check seasoning before adding the salt)

In a hot sauce pan add the bacon and cook until bacon fat comes out

add onion, saute till transparent

add garlic

add asparagus, saute for 5 minutes

add cream, reduce, check the seasoning

reduce the heat

add beaten egg yolk

remove from the heat, add cheese, and chopped parsley

Melted Organic Potato


1 medium potato, washed, with skins on them
1 tbsp of shredded cheddar cheese
2 tbsp butter
1 tsp olive oil
1 tsp parsley


fill a large stovetop pot with cold water, and add salt and a drizzle of olive oil.

cut potatoes into same size chunks, and put into a bowl of cold water.

rinse, drain, and transfer to the pot.

preheat oven to 350.

boil them until just fork tender (they can be a little undercooked).

mash with fork and season it. Transfer to baking tray.

Add cheese and butter over potatoes, cover with foil, and cook at 350F for 30 minutes.