By Jamie Drummond
Goodness knows how they do it, but The Drake Hotel pulled off yet another great food event just last week. Chef Anthony Rose hosted four young chefs from Copenhagen’s NaCl (Nordic Academy of Culinary Leisure). It was a splendid evening with some of the most innovative cuisine I have seen in quite some time…
Chef Lars Lundo Jakobsen
Plating the Mushroon "Toast"
Wild Mushroom "Toast", Cloudberries, Chestnuts, and Foraged Herbs from Chef Lars Lundo Jakobsen
Plating up the "Aebleflaesk" Pork Belly Confit, Apple Osmosis, and Crackling from Chef Nicolai Tram
"Aebleflaesk" Pork Belly Confit, Apple Osmosis, and Crackling from Chef Nicolai Tram
Chef Nicolai Tram
Tartare of Shellfish, Seaweeds, Lemon and Malt "Soil"
Chefs Anton Eff and Anthony Rose
The Busy Bar at The Drake
Chef Rasmus Leck Fischer and a couple of eager George Brown students
Aerated Yoghurt, Sorrel Granita, and White Chocolate from Chef Rasmus Leck Fischer
George Brown students plate up the Danish Artisanal Cheeses
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he just cannot get over all of these cool events that the Drake throws these days.
