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| Chef Greg Singh at GO Cooking |
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| The table is set for guests to enjoy wines chosen for each course by the evening's sommelier. |
Chef Greg Singh filled the house on Tuesday evening at GO Cooking in Hamilton. Guests
reserved their spot months in advance to learn how he adds his own twist to the
comfort foods of our autumn harvest.
Potatoes, butternut squash, carrots, sweet potatoes; they all conjure
memories of festive dinners and family gatherings. Our chef-instructor turned
up the heat, though, adding chili oil to his soup, chorizo and jalapeño to the
crown roast stuffing, garlic and caraway to the brussel sprouts and, best of
all, bourbon to the sweet potato pie.
The menu:
Butternut squash soup with candied pecans and chili oil
Crown roast of pork, stuffed with chorizo and cornbread
Yukon Gold mashed potatoes with garlic and buttermilk
Braised fennel
Brussel sprouts with garlic and caraway
Glazed carrots
Sweet potato, maple syrup and bourbon pie
Check our recipe page for a couple of Chef Greg's creations.
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