|Chris Cosentino tests out AB faux fur feeb|
|Dungeness crab, fregola, chilies and fennel|
|Acorn squash, stracciatella and sage|
|Lamb with anchovy butter and mint|
|Bay leaf panna cotta with balsamic and black pepper|
To finish the meal, the students prepared a bay leaf panna cotta with balsamic and black pepper. I have to admit that I usually avoid choosing panna cotta for dessert, as I’m not a big fan of desserts that jiggle like panna cotta and jello – yes, I realize that’s a bit weird. However, this panna cotta was smooth, creamy, and rich, yet felt light. The dessert also had a savory element to it with the acidic balsamic vinegar acting as a sauce and the mildly pepper taste inside it.
|The girl human with Chris Cosentino|
@marlowmoo come by today to Ernest and I can take a photo today.
— Chris Cosentino (@offalchris) March 21, 2013
|Chef Matt Phillips with Chris Cosentino|
Thank you to Chris Cosentino for taking the time to meet Moo so I could get a photo! As well as taking the time to chat with Moo and Matt! He was a very approachable, down to earth and friendly guy! I hope that some day I get the chance to dine at his restaurant, Incanto, in San Francisco, as well as visit Boccalone, his artisan salumi store. Also congrats to the NAIT Culinary Arts students, as you made a wonderful meal!
Overall I was very impressed with the students’ abilities and think that the future of Edmonton’s culinary scene will be in good hands if the NAIT Culinary Arts students are this capable already. I look forward to visiting Ernest’s on another night to see what other delicious things the student’s can create.
More photos at PhotoBucket!
Ernest’s Dining Room
11762 106 St
Edmonton, AB T5G 2R1