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Posted December 7, 2011 by samuek in Uncategorized

5 Reasons You Should Visit Ancaster Mill


So this is part 3 from the competition I attended, held by the Wine region of Alsace and Rhone.  The competition invited 10 of the top young chefs in Toronto to create food pairings for wines from the Alsace and Rhone regions of France.  Judges were Susur Lee, Lee Restaurant, Lesley Provost, Good Food Revolution, Nadine Anglin,, Ian Campbell, Drinks Ontario and Laura Ruffolo, LCBO. I loved Chef Scott Bailey’s Cod from Ancaster Mill as it was cooked perfectly.  And I mean perfectly.


1. Organic breast of chicken with Ballantine:  cream corn, faro and pan roasted chanterelle mushrooms paired with Leon Beyer Pinot Gris 2009 from Alsace.  Yeah chicken and cream corn I know doesn’t sound appetizing and I rarely if ever order chicken at a restaurant but for some reason Chef Scott Bailey is forcing me to do so.


2.  Roasted miso cod with onion emulsion, buttered new potatoes and green beans, roasted carrot with chive and shallot oil paired with Pierre Spar Gewurtztraminer 2009 from Alsace.  The fish was torched for that perfect sear on the outside and generated the most sublime aroma.  This was cooked better then any fish I have ever had.  Light, flaky and wish I had more.  It had a slight resemblance of the classic Japanese preparation of Saikya-Miso Gindara made famous by Nobu


3.  Duck pountine:  duck confit, triple cooked chips and aged cheddar paired with Louis Bernard Cotes-du-Rhone 2009.  This needs to be a milk shake or up for morning, afternoon and night delivery as it was awesome.  Not too heavy, not killer rich, but just perfect.  Man looking at this picture always pisses me off as I wish I had it right now.

4.  Lamb 2-ways: sous vide lamb loin, braised lamb shoulder, celeriac puree, current sauce,  and pickled red cabbage paired with Chapoutier Cotes-du-Rhone Villages.  What you must know is that the loin was maybe the top 5 I have eaten ever, with the best being at the now closed Aszu in Montreal, and you need to check it out.


5.  This can be said for all these chefs at all these restaurants but these are some truly talented young chefs who have so much ahead of them.  At their age I could not imagine achieving the same in business.  I spoke with every chef and they are passionate, dedicated and clearly proven.  Scott Bailey is no different.  I cannot wait to see what they come up with next.

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