Muscat and manure talk at the dinner table?

by Katrina Simmons

Barn conditions, computerized feed-on-demand systems, and the science of turning manure into energy are not your average mealtime conversation, but the GO Cooking class on March 20 was no ordinary dinner. Liaison Hamilton brought along a unique crew to serve up lessons on veal that were both unexpected and delicious.

Chef Dan Notley’s demonstration on creating warm brussel sprout salad, rosti potato and zabaglione with fresh berries was delivered with precision and good humour, but it was the saltimbocca –veal layered with prosciutto and sage – that stole the show.

Among Liaison’s entourage was Ross Blaine from Delft Blue, the Cambridge-based supplier for the evening’s entrée. While Corey and Zak (two future chefs from the College) settled in the guests with a poached pear and gorgonzola salad, Ross filled in the finer details of Delft Blue’s high-tech, innovative farm and its efforts to raise the bar on how veal is produced.

Saltimbocca with rosti potato, warm brussel
sprout salad and shaved Parmesan

Chef’s anecdotes made light of spontaneous kitchen wars over conflicting German, Swiss and Austrian rosti recipes, while sommelier Rob MacGregor’s wine choices leaned heavily in the direction of Italy. Corey, Zak and Chef worked quickly to plate the meal while Murline Mallette (our executive director at Liaison Hamilton) relayed stories of community partnerships and graduates discovering their dreams.

Despite many hands already on deck, Ross pitched in to serve and clear tables. While making himself very accessible for instant feedback on the food he was helping to bring to these plates, he also expanded the definition of ‘farm to fork’.