SABOR’s annual seafood festival is now wrapped for the year but not before we assembled some good friends to help us end with a multi-course flavour bomb for 140 lucky ticket holders.
We had the pleasure of welcoming back Chef Lyndon Honda from the Sheraton Maui who decided to spend a couple days of his summer vacation exploring Edmonton after getting a little taste of what the city has to offer last year during our cultural exchange. Chef Rogelio Herrera of Calgary’s ALLOY Restaurant made the trek up to join us and Chef Edgar Gutierrez of Kanto 98 took the night off from his chinatown-based Filipino street food joint. Chef Lino and his amazing team rounded out the kitchen and added South Asian flavours to the mix.
The menu was unique, flavour filled and a feast for the senses.
View this post on Instagram
Bubbles: Krismanel Brut Cava, Spain
Fresh sea scallop, grilled chorizo, vermouth pickled relish, crème fraiche
O.W. tempura prawn, lime, tequila aioli, jalapenos chips & micro salad
Tomatillo sturgeon Gau Gee w. light soy finadene
Palabok devilled eggs, sea urchin – calamansi hollandaise sauce
1ST COURSE – Chef Rogelio Herrera
Chilli and sesame crusted albacore tuna, forbidden rice, fresh watercress, passion fruit, aji Amarillo and coconut cream
Beer pairing: Sea Change Brewing, The Wolf Pale
2ND COURSE – Chef Lyndon Honda
Lobster “Tamale” – lobster, wasabi miso masa, hoisin mole, edamame puree and rushed frito lay corn chips
Wine pairing: Rapaura Springs Marlborough Sauvignon Blanc, New Zealand
3RD COURSE – Chef Edgar Gutierrez
Sinuglaw – cured mackerel kinilaw w. grilled pork belly and coconut herb vinaigrette, atsara, pineapple, green mango, tamarind, pepper
Beer pairing: Sea Change Brewing, Session Ale
4TH COURSE – Chef Lino Oliveira
Pan-seared fresh Gindara sablefish w. cornbread, black olive migas, roasted rapini, piquillo peppers, romesco (contains almonds) and green chili oil
BONUS COURSE – Chef Bishan – SABOR Kerala Seafood Curry
Wine pairing: Bodega Special Reserve Cabernet Sauvignon, Chile
Torta de Santiago – Almond cake from Galicia, vanilla gelato, caramel, torrone crumble