October 20th, 2014. I came to C’s Steak and Seafood at Grand Hyatt Jakarta. They had the event 20-24 October 2014, introducing Guest Chef Joan Monfaredi. She came from Park Hyatt Toronto. She has been Executive Chef for Park Hyatt Toronto for more than 13 years. She is one of few Canadian female chefs to hold title of Executive Chef in Toronto.
With over 28 years of extensive culinary experience, she has received several awards in culinary competitions at both the provincial and international levels, including the Ontario Hostelry Institute Fellowship award. Recognized as a “Celebrity Chef” by the culinary institute at George Brown College, she has been named “One of Canada’s rising stars” in the hospitality industry by Hotelier Magazine. She was also named “Chef of the Year” for Hyatt Hotels and Resorts.
Collaborating with Rolf Knecht, Executive Chef Grand Hyatt Jakarta, Joan did her best to make our farm to table dinner worth the night. Let the battles begin!! LOL
Celery & Fennel Emulsion, Artichoke tossed in fresh lemon & Olive Oil, Celery Leaf, Red Wine Jus
– seared lamb shoulder braised with carrots, celery, onions, bay leaf, thyme, garlic until very tender. Removed from braising liquid – hand pulled. The braising liquid was reduced to a syrup consistency – and a portion returned to the lamb along with fresh chopped parsley and thyme.
– the emulsion was a slow braise of celery, fennel, garlic, cooking onion and a little potato. This mixture was blended until smooth with extra virgin olive oil, fresh lemon, salt and ground white pepper.
One bite, and it’s bursting in my mouth. Well, at first I thought it was dumpling. Hihihi my mistake.. But, true, it’s so delicious I need more and more. Too bad, nobody wanna share their lamb ravioli with me. *sigh* Now, I’m craving for more. The red wine jus enhanced the flavour. And it was superb.
Ravioli are a traditional type of Italian cuisine. They are a type of filled pasta, and are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce.
Grilled Nova Scotia Seafood Salad
Nicoise Style Salad, Ox Eye Daisy Capers, Red Wine Vinaigrette
– salmon fillet, scallops, lobster – all rubbed with olive oil, salt and ground white pepper – charcoal grilled to order
– the salad is composed of diced cooked fingerling potatoes, cucumber, tomato and fresh parsley – tossed in the red wine dijon vinaigrette
– the vinaigrette is composed of red wine vinegar, dijon mustard, shallots, garlic, extra virgin olive oil, fresh thyme, salt and ground white pepper emulsifed in a blender
– separately, steamed green beans, pitted kalamata and green olives, ox eye daisy capers, minced sweet onion, chopped fresh parsley, fresh lemon, plenty of extra virgin olive oil, salt and ground white pepper are combined to finish the salad
Salmon fillet, scallops and lobster in one plate together? Say no more!!! It’s so freaking delicious. It’s a salad but you won’t even notice until they told you. LOL. They cooked the salad perfectly. The salmon, scallops and lobster were crunchy and juicy. Ah, spectacular. I hope every salad will be like this. Not too much vegetables 😀
Charcoal Grilled Alberta Beef Medallions
Grainy Mustard Red Wine Jus, Sour Cream Mash, Roasted Carrot and Parnsip Spears
– AAA Alberta Beef Tenderloin – pans seared to retain juices
– Grainy mustard red wine jus – derived from braising browned marrow bones with aromatics, reducing with red wine and finishing with grainy mustard.
– mashed potatoes enriched with sour cream and seasoning
– Carrots and parsnips – tossed in olive oil and seasoning – roasted at high temperature to caramelize and bring out the natural sweetness
Another dish with red wine jus. Hmmm.. tempting. The unique thing about this dish was the carrots and parsnips. They were cute as garnish, and tasted good with sweet flavours. Well, the beef was tender and juicy. It melted in my mouth. A good steak always gives me good mood. And I finished it in a jiffy. “Me want more! Me want more!” 😀
Dessert Sampling of Maple Crème Brulee, Molten Dark Chocolate Cake and Walnut Butter Tart
– Maple crème brulee – a long time staple on our menus at the Park Hyatt Toronto – the use of maple syrup instead of sugar create the unique and delicious flavour
– Molten dark chocolate cake – another long time staple on our menus – the use of high quality dark chocolate, combined with perfect baking time yields the perfect molten cake
– walnut butter tart – a blend of maple syrup, eggs, butter, walnuts and dark chocolate chunks baked in a sweet pastry shell
Kyaaaaaaaa.. best desserts ever!! Hmm.. Actually the creme brûlée was my favourite. I had to deal with my friend to barter my walnut butter tart portion with her creme brûlée portion LOL. Then the great thing followed after the deal. I got another portion from another plate. Yihaaaa.. my luck, aight? The creme brûlée was sweet. The texture was very smooth with crunchy caramel on top. Best creme brûlée! The molten dark chocolate cake was moist and the filling melted perfectly. The sweetness was just right. The walnut butter tart was my least favourite. But, still one of the best desserts I’ve ever tried. The texture of the pastry was impeccable. The flavour was splendid. I can tell you right now, I am drooling right now. Top-notch!!
Thanks C’s and Grand Hyatt for the lovely dinner. And please bring Chef Joan back again and again and again. LOL. And you guys, hurry!! Grab your partner now, and take him or her to C’s. You won’t regret!!!