Anniversary Extravaganza

Last night hubs had a surprise for me. He’d been hinting at in in the 2 weeks since our 5th wedding anniversary and said that it couldn’t be rushed. Turns out he was awaiting the return of  Jonathan Thauberger (gold plate medalist and executive chef at Crave Kitchen + Wine Bar) to return from vacation so he could prepare an original tasting menu (special design) and wine pairing for us! We hadn't been to Crave+ since before Chef Thauberger took the helm and we were in for a wonderful awakening.

This amazing tasting menu showcased the technical talents of the chef as well as his creative artistry and sophisticated palate. I've heard arguments that cooking is a skill or  a craft but it's truly an art form when vision, taste and skill are brought together in an unforgettable way. 

Our aperitif was Henkell Trocken sparkling wine with chambord and saskatoon berries - light, refreshing and tantalizing to the tongue - everything an aperitif was intended to be. This was going to be a good evening.

Our first dish, is probably my favorite of the evening. This dish was a duck bresaola with gravelbourg saskatoon berry mustard and pickled buckthorn berries. Those additions may look like garnish but don't be fooled. The bright buckthorns and fruity tang of the mustard are the perfect balance for the rich, salty cured duck. Honestly, I could eat this every day. The chef paired this with a rose pinot noir. I'm going to do a separate post about the wines - there were so many and they were so expertly chosen for pairing.

The next dish was an interesting take on tuna tartare. It was mixed with herbs, toasted pine nuts, topped with wasabi and radish and served with pickled onion and cucumber slices. What made it interesting is that it was seared on one side and raw on the other. I have to admit, that it wasn't among my favorites of the evening, since I really, really love raw tuna and felt that the pine nuts, while a fabulous textural addition, tended to overtake the flavors a bit. That said, I wouldn't say no to this dish!

Next up we had a plate that was honest to goodness, "OMG" provoking in its rich hearty goodness and gorgeous presentation. In fact it was presented on a gold embellished plate that's an original relic of the Assiniboia Club, which Crave now calls home. It was a dreamy version of "toad in a hole" with crusty bread bearing a perfectly poached egg swimming in a rich creamy mushroom sauce surrounded by a pistachio gastrique. Hubs really, really wanted to lick the plate. Really.

The next dish we had showcased the Chef's skills, considerable techniques and playful combination of flavors. Each component in itself demonstrated mastery of cooking techniques and together they sang. Perfectly poached sturgeon was topped with saskatoon berry salsa and paired with saskatoon berry dumplings (poached or sous vide and then sliced and pan seared) in a heavenly pool of prawn bisque with sweet red pepper. The bisque, the bisque the bisque. Hubs actually asked for a spoon, it was a triumph. I make what I thought was a pretty mean lobster bisque but after this version of bisque, I need to go spy on Chef Thauberger.

Are we still going? Yes, we are! The meat dish was beef tri-tip with a velvety sauce tasting of a demi-glace so nuanced, I need to make it! Poached squash (or was it pumpkin?) with fresh peas and zucchini added contrast and the purple potato puree was so silky smooth that to be honest, it was my favorite thing on the plate, well except that sauce of course.

Of course there is cheese. and honey. and bread. oh my.

Followed by dessert. Frankly by this time, I was only sampling small tastes but hubs, my dessert fiend, gobbled this one up. It was a  perfectly executed prairie cherry semifreddo with a spiced walnut cake. The semifreddo was brilliant because the tart prairie cherries and the rich creamy semifreddo truly accentuate each other's qualities. My Italian Nonna would have been delighted!

As a final parting shot, the chef prepared a beautiful plate with lime gelee and crispy meringue bites. And check out that sentiment - I have never been able to write on a plate in sauce or chocolate like that and would really love to learn. Try it, it's not easy and takes loads of practice!

Suffice to say, our evening was a wonderful tribute to our years together, which haven't been without struggles that we overcome together. Hubs truly went beyond for me because he knew how much I admired Chef Thauberger and how utterly in awe I am of true culinary talent. If you live in the area, do check out Crave+ You will not be disappointed. From the staff, to the chef, the beautiful surroundings, well stocked bar and wine choices - even the water is special order!

But mostly I'd like to thank Jonathan Thauberger for a thoughtfully created and executed adventure and for sharing his talents on our special evening! It far exceeded my expectations. Give him a follow on twitter and check out some of his videos on the challenging Gold Medal Plates competition!