“If I have seen further it is by standing on the shoulders of giants” — Isaac Newton
For this very special dinner, three professional cooks pay homage to the creativity and talent of the great chefs that inspired them.
James Vigil, Neal Hughes and Christina Izquierdo all met at Buonanotte in Toronto. Each picked their favourite dishes by their favourite chefs and gave them a personal twist; a feast that’s an ode to — and owed to — The Greats.
Ode to Normand Laprice, Toque
Raw & Cooked Vegetables
Beets, carrots, turnips, arugula, persimmon, apple and parsnips
Ode to Rene Redzepi, Noma
Mackerel & Cucumber
Seared mackerel served cold w/ chard cucumber and a horseradish and dill sphere
Ode to Thomas Keller, French Laundry
Pork Belly, Pine Nuts, Apple & Beets
Sous vide and pressed pork belly w/ pine nut puree, compressed apples and shaved beets
Ode to Daniel Boulud, Boulud
Olive oil chocolate cake, balsamic chantilly, hazelnut, strawberry caviar
James Vigil is currently a chef de partie at Pangaea. “Cooking is my life. Theres nothing I love more than putting good food on tables and creating joy in people.”
Christina Izquierdo first met James and Neal as pastry chef at Buonanotte. Now she works as Assistant Chocolatier at Succulent Chocolates. Her passion is experimenting with classical pastry techniques, often incorporating a savoury twist.
Neal Hughes recently started work at Pangaea. “My philosophy towards food is using high quality ingredients simply and letting the flavours speak for themselves.”
Learn more about The Rusholme Park Supper Club