A few months ago I was consulted for vegetarian menu ideas by my friend who cooked this lovely meal two summers ago. He is now working as a chef in Taiwan and cooks up fancy meals for embassadors and consular people at the Canadian embassy. He is "The Guest Canadian Chef Representative" for the Canadian Trade Office in Taipei. He is used by the Head of Mission to cater events at the Official Residence, showcasing Canadian cuisine and talent. He also promotes Canadian cuisine, performing cooking demos at cooking expos and culinary schools. Swank!
|Vegetarian Split Pea Puree, Garniture of Leek Confit and Yellow Split Pea, Extra Virgin Olive Oil Scented with White Truffle|
Wow. Just...wow. I wish I could taste this right now. People, I had suggested a simple split pea soup. This dish has been pimped to its maximum potential, and even involved truffle oil! This is why I have a lowly food blog and not a 5-star restaurant. I need to learn to extrapolate my cooking ideas. Otherwise, I see a lot of nondescript lentil mush meals in my future.