On Tuesday, March 20, Liaison's chef instructor Dan Notley will transform humble veal into Saltimbocca for a late winter meal that will
make a locavore believer out of any die-hard skeptic.
The veal, sourced from Delft Blue in Cambridge, will be
layered with whole sage and proscuitto, rendering its normally mild flavour
bold enough to partner with a warm brussel sprout salad – another dish to
suspend your disbelief that anything delicious can come from local larders this
time of year.
The little brassicas, emerging unscathed from winter
storage, are deconstructed, blanched in sugar water and combined with
caramelized onion, nutmeg, balsamic vinegar and parmesan cheese for a
surprising show of colour in these days when we’re longing for the first spring
greens.
Chef Dan will round out the meal with equally creative
incarnations of pears and potatoes, both still available from farms around
Hamilton and Niagara.
The class, taking shape at 44 Frid Street in Hamilton, is already sold out. To inquire about cancellations or upcoming classes at GO Cooking, contact Karen Aquino at kaquino@thespec.com, or call her at
905-526-3457.
