Our group of 10 were treated to the amazing Chef’s Menu at Richmond Station. If you haven’t heard about the Chef’s Menu by Chef Carl Heinrich, who won Top Chef Canada Season 2 at the ripe old age of 26, you need to round up 7 to 11 friends and book the Pantry Room at Richmond Station immediately! The Pantry Room can seat 12 people, but with 12 it is a bit cozy :). 8 to 10 people is just right.
Overall we tasted 3 appetizers, 3 salads, charcuterie with 9 kinds of meats, 2 whole chickens, prime rib, 4 sides, and 4 desserts! Not to mention the cocktails and wine that we ordered — 2010 Malbec “Ben Marco”, Dominio del Plata, Mendoza, and 2009 ZINFANDEL, Edmeades, Mendocino.
To start we had the Polenta Fries, with spicy mayonnaise and marinara. Delicious!
We also had the Eggplant Caponata, with grilled baguette, goat cheese, and pine nuts.
My favorite appetizer was the Chips and Lox with homemade potato chips, creme fraiche, and pickled onion. I just love smoked salmon, and the homemade potato chips are done perfectly.
Next came three boards of Richmond Station Charcuterie, with an assortment of meats such as boar, venison, lots of pork, pistachio mortadella, and beef, all made in-house, accompanied with sliced baguettes and four boards of condiments.
Next we had a gorgeous presentation of three salads on two boards: Beet Salad w/ maple vinaigrette, goat cheese, arugula, and hazelnuts; Quinoa Salad w/ soybean hummus, radish, sunflower seeds, and red wine vinaigrette; and Smoked Trout Salad w/ sauteed kale, soybean hummus, antipasto, and marinated soybeans.
Next the Chefs presented us with two whole chickens and a prime rib, which they explained they would let rest, and then they would carve and bring them back to the table. Here is one of the Whole Chickens, before the saucing. Chef Carl poured the sauces at the table for us. The chicken was perfectly cooked and tender. I don’t usually eat meat but thought this occasion called for making an exception.
Here is the Prime Rib on top of mashed potatoes, which my husband really enjoyed, and four sides: Scalloped Potatoes (more please!), Mushrooms, Assorted Squash, and Kale. No leftovers here!
Finally, we were treated to two dessert boards, each with four beautiful desserts.
Carrot Cake w/ cream cheese, pecans, and raisin coulis:
Chocolate Ice Cream w/ walnut sponge, smoked salt, red wine reduction:
Lemon Posset w/ poached pear, chamomile foam, blueberries, and meringue:
And Apple Pie deconstructed w/ tonka ice cream, cajeta, toasted oats:
I could only love Richmond Station more if they had served us the peanut butter sticky toffee pudding that I had heard about 🙂
Thank you to all the chefs and staff at Richmond Station for an epic meal and a wonderful evening! Can’t wait til the next time!