Photo Credit: Provence Marinaside
Chef’s Top 10 – tried , true & something
new at Provence Marinaside
7 CHEFS + 10 SIGNATURE DISHES + 10 NEW DISHES = FABULOUS DINING EXPERIENCE
We’re all guilty of it – you go to a restaurant; fall in love with a particular dish, and every time you go back, chances are that is what you order. You don’t meander through the rest of the menu. In fact, your visits to that restaurant are often dictated by your cravings for your favourite dish.
Over the years, Provence Marinaside’s Executive Chef Jean-Francis Quaglia has not been ‘allowed’ to remove many dishes from the menu because of their popularity with guests. “If I tried to remove the Rack of Lamb, the Wild Mushroom Ravioli or our Bouillabaisse from the menu, my guests would never forgive me,” says Chef Quaglia. “We have a lot of dishes like that – they’ve become great favourites.”
For the past few years Provence has featured these iconic dishes in an event called Chef’s Top Ten. This year, Chef Quaglia and Chef de Cuisine Sheldon Maloff have added a new element that shines the spotlight on the depth of talent in Provence’s kitchen. “ We asked our Sous Chefs to each create two new appetizers to complement two of the signature dishes; this will add an exciting new flavour component to this year’s Chef’s Top Ten menus,” says Chef Maloff. The result is 10 weeks of three-course menus combining classic signature dishes with new ones.
Provence’s five Sous Chefs (Cory Bildstein, Florian Helbling, Mohit Kumar, Matt Leyes and Matt Ward) worked in close collaboration with Chef Quaglia and Chef Maloff to create the three-course menus that will run from September 26 through December 4, 2016. Each week’s Chef’s Top Ten Menu will feature one special signature dish plus a new appetizer and choice of dessert all for the value price of $45 for the three-courses.
Week 1 (Sept. 26-Oct. 2): Signature Dish – – Seared Lois Lake Steelhead, Appetizer – Zucchini Tarte created by Matt Leyes
Week 2 (Oct. 3-9): Signature Dish –– Local Albacore Tuna with Espelette, Appetizer – Braised Pork Carpaccio created by Matt Leyes
Week 3 (Oct. 10-16): Signature Dish –Grilled Line-Caught Halibut, Appetizer –Seafood Piperade Steamer created by Cory Bildstein
Week 4 (Oct. 17-23): Signature Dish – Sautéed Wild Prawns Provençal, Appetizer – Grilled Lois Lake Steelhead Salad created by Cory Bildstein
Week 5 (Oct. 24-30): Signature Dish – Seafood Linguini, Appetizer – Butternut Squash Quinoa Cakes created by Matt Ward
Week 6 (Oct. 31-Nov. 6): Signature Dish – Wild Mushroom Ravioli with Grilled Prawns, Appetizer – Duck Rillette created by Matt Ward
Week 7 (Nov. 7-13): Signature Dish – Bouillabaisse, Appetizer – Roasted Root Vegetable Tarte created by Florian Helbling
Week 8 (Nov. 14-20): Signature Dish – Roasted Rack of Lamb, Appetizer – Wild Mushroom Bruschetta created by Florian Helbling
Week 9 (Nov.21-27): Signature Dish – AAA Beef Tenderloin Filet, Appetizer – Braised Carrot and Cauliflower Skewers created by Mohit Kumar
Week 10 (Nov.28-Dec.4): Signature Dish – Whole Sea Bream, Appetizer – Baby Shrimp Thermidor created by Mohit Kumar
Who knows? With temptations like these, you may be inspired to eat your way through the series and discover a new favourite dish. Join Provence Marinaside in celebrating its Chefs’ Top Ten from September 26 through December 4 – whether you come for one week or attend all 10, you’ll be rewarded with a wonderful dinner of fabulous fall flavours.
Full menus, including side dishes and accompaniments can be found here..
Chefs pictured above in masthead banner from L-R:
Matt Leyes (Chef de Partie), Jean-Francis Quaglia (Executive Chef), Sheldon Maloff (Chef de Cuisine), Matt Ward (Junior Sous Chef), Mohit Kumar (Chef de Partie), Cory Bildstein (Sous Chef), and Florian Helbling (Junior Sous Chef)