The Butchart Chronicles : February 25, 2015

5 Chefs 5 Plates 2015 Photo Menu

The 2015 Dine Around Event menu in The Dining Room restaurant at The Butchart Gardens: 5 Chefs - 5 plates, theme: "Fire"

Michael Vernon
, Sous Chef - 14 years
This dish has acquired new dimensions that would not have existed without the presence of fire.

Smoked ham hock croque monsieur with house-made "fire-roasted" tomato ketchup

Smoked ham hock croque monsieur

Travis Hansen
, Executive Chef - 24 years
This dish combines my love for the sea with my passion for cooking. I appreciate the depth of flavour and the subtle nuances that smoke and fire add to this dish.

West Coast hot pot of salmon, halibut, mussels and clams with smoked harissa aioli, grilled lemon and ciabatta

Seafood Hot Pot

Chantelle Weare, Chef de Partie - 7 years
Fire evokes warmth and adds a level of comfort to this dish by emphasizing the smokiness of ingredients.

Rosemary-skewered Cowichan Valley chicken thigh with romesco sauce, blistered tomatoes, smoked almonds

Rosemary skewered chicken thigh

Gordon O'Neill, Chef de Cuisine - 11 years
Fire as a medium has the advantage of providing drama and immediacy to the preparation of a dish.

Fire-roasted rotisserie AAA rib-eye Delmonico with potato purée, smoked oyster mushrooms and adobe demi-glace

Rib eye Delmonico steak

Keith Tran, Pastry Chef - 26 years
This dish showcases the differences of "fire and ice" playing with textures and flavours.

Lava cake - molten white chocolate ganache with red peppercorn ice cream

Lava cake

More info:  5 Chefs - 5 Plates 2015
Reservations:  250-652-8222