Chef Anthony Kucera will lead Les Marmitons members in the preparation of a special meal for their partners. Chef Kucera will lead the group through the preparation of:
Amuse
Yogurt Ravioli, Cucumber Salsa, Aged Balsamic
First Course
Melpeque Oysters, Horseradish Cream, Caviar, Champagne Air
Second Course
Compressed Watermelon, Confit Cherry Tomato, Blackberry, Feta, Pistachio, Smoked Black Pepper, Bee Pollen, Pomegranate Molasses, Citrus Vinaigrette, Basil
Third Course
Cold Smoked Beef Tartar, Anchovies, Conishons, Capers, Egg Yolk, Pressure Cooked Mustard Seeds, Crispy Shallots, Togarshi, Truffle Powder Ricotta
Fourth Course
Preserved Lemon Risotto, Butternut Squash Puree, Clams Mussels, Squid, Crispy Capers, Lemon Oil, Pea Shoots
Fifth Course
Dark Chocolate Sponge, White Chocolate Ice Cream, Chocolate Foam,Milk Chocolate Gel, Ganache,Pistachio, Raspberry Coulis
Executive Chef Anthony Kucera always aspired to be a chef. Cooking started as a hobby, but quickly grew into a career when he started working as a Line Cook at Le Beaujolais back in 1999. Soon after, his personal drive took him to Pine Ridge Hollow in 2002 where he became the Sous Chef. This was the starting point of what would help him fulfill his dream of having his own kitchen. Chef Anthony gained great experience in different aspects of the kitchen over the years. He took on the role of Sous Chef at the iconic Dubrovnik Restaurant back in 2004.
During that course of time he completed his apprenticeship and won “Top Manitoba Apprentice”.
With different types of dining experience under his belt, Chef Anthony worked at many well-known facilities including Gluttons Bistro, St. Charles Country Club, and The Manitoba Club. Later moving to Toronto, Ontario and becoming the Executive Sous Chef at Summerhill Market.
The evening was a fun filled and challenging as many interesting cooking techniques and ingredients were utilized.
