The Scent of Christmas - 5 Course Dinner

In Alberta it is incredible how adaptive we must be to keep up with the challenges of the change of season. Now that we are almost through November we are finally getting used to fighting the cold, bundling up and let's not forget shovelling snow.

Something I actually enjoy about coming into this chilly season is the way our diets, tastes and cravings change as well.

As I chef I love how I have the constant opportunity to write new menus. I can make adjustments to alter a certain meal to feel more in tune with the season, while also using  fruits & vegetables in their peek. This time of year I find my spice rack to have clove, nutmeg and cinnamon a lot closer to the front of line.

Here are some shots from a recent 5 course dinner. A meal Made to embrace the holiday season.

 Green Apple Cheese Pate'- served on a toasted cinnamon crostini.

 Harvest Zucchini- Scored green courgette stuffed with aspargus, red onion and mushroom

Breeze Salad - Hand picked mix of Organic baby greens with tomato, sunflower seed and a brown sugar vinaigrette.

 Roasted Cauliflower Soup with Irving's farm bacon and fried sage.

 Chicago Fillet Mignon with double potato & asparagus

 Mocha PannaCotta Cocoa - Set cream with a hint of mocha, Callebaut chocolate and Sambuca strawberries

We are completely booked for the year of 2014! Thank you for making Chef Sheridan your choice for a private chef.

Please inquire for your dinner party in 2015 - some spots still remaining in January and February.