Appropos of nothing, I’ve been thinking about sunchokes recently.
Actually, there is a reason I’m bringing them up; I enjoyed a beautiful dish with them before I went to New York. Accurately described as “gnarly little tubers”, they’re also called Jerusalem artichokes, though they more closely resemble ginger root than normal artichokes. Yummy grocer Dean and Deluca happened to be conveniently close to where I stayed earlier this week, and it was with much interest that I noted they carried the nubbly little root veggie. Upon setting eyes on them, I was immediately taken back to my memorable evening spent at Toronto’s Bricksworks (run by the Canadian not-for-profit company Evergreen) for their inspiring inaugural GE Cafe Chef’s Series.
Prince Edward County is located about two hours east of Toronto, and contains the town of Picton, popular with summer holidaymakers. Nearly everything served within the gorgeous three-hour event was from the area -including the sunchokes Chef Kennedy used for a beautiful, velvety soup. Chef Kennedy told the assembled crowd how he came to buy his farm in the County, his love of the land, and how his passion for food and wine have guided his style of cooking -fresh, approachable, and deeply connected to the concept of terroir. His original idea was to serve goat in its various aspects: the cheese, the milk, and the meat. However, unable to find local goat meat, he substituted lamb, and… it was magical. Lambs shoulder was braised in goat milk (an Italian technique, the chef noted), while leg was served roasted, succulent and sweet; the lot came with little happy pillows of goat cheese gnocchi, laced with a thin, flavorful gravy. As I told Chef later, I experienced a “Sally-in-the-diner” moment eating it. No kidding. And to think it was the first time the award-winning Order Of Canada chef had tried that recipe! Color me shocked… and utterly, thoroughly, deeply satisfied.
In the wine vein, Sullivan’s handywork paired beautifully with every course; the affable vintner shared stories of his challenges and quickly, clearly answered all questions directed at him with simple, everyday language. I especially enjoyed the red selection he brought, a rich, fruity red that operatically sung with the succulent, tender meat of the main course. Sullivan planted his vines in 2001, and he joked about having “an overnight success in a decade” with Rosehall Run. Kennedy’s interest in the region was, he told us, sparked by the wine potential there; he described himself as a “committed oenephile”, and it showed in everything he cooked for us. “What grows together goes together” was the theme of the evening, and I left determined to visit Prince Edward County once the nicer weather comes.
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