The “Element of Taste” with Chef Susur Lee

For three years now, the NAIT Hokanson Chef in Residence program has brought world-renowned chefs to Edmonton, for the purposes of mentoring students who are training in the Culinary Arts program. This year’s Chef in Residence, Susur Lee, not only brings extensive restaurant experience – with establishments in Toronto, DC, New York and Singapore to his credit – but also the most diverse cooking influence thus far. Chef Lee is known for his fusion cuisine; he first rose to fame with his Chinese fare blended with French techniques and ingredients. In recent years, he has dabbled in other styles – inspiration that some lucky diners were able to experience firsthand this afternoon.

NAIT hosted a special luncheon dubbed the Element of Taste at Ernest’s today, with Culinary Arts students tasked with preparing a three-course meal under the tutelage of Chef Lee (recipes for all of the dishes served today can be found in Chef Lee’s book, Susur: A Culinary Life). I was fortunate enough to be invited to an event mostly filled by Edmonton’s hospitality community, alongside a few other local food writers and bloggers including Valerie, Kevin, Evonne, Maki, Mary and Liane.

Element of Taste with Chef Susur Lee

Chef Susur Lee

The meal began with a spicy lobster tart with bonito. It was no doubt a bold introduction to Chef Lee’s cuisine: puff pastry adorned with tomatoes, lobster, olives, bonito flakes, goat cheese and a spicy tomatillo sauce. The presentation was gorgeous, a decorative arch of red draped artistically over the tart. There were mixed reviews around the table, and I had to agree with some of the opinions that there were too many elements at play – the briny olives overpowered much of the other flavours for me.

Element of Taste with Chef Susur Lee

Spicy lobster tart with bonito

Our entrees were much better received: rack of lamb with chickpea puree in a sweet olive and spicy cumin tomato sauce. The dish had a vibrant quality about it, and perfumed the air with a cumin-scented fragrance as soon as the plates were delivered. The lamb, cooked medium rare, had been treated with an intense curry and coriander spice infusion that paired perfectly with the mint chutney. There were raves about the hummus, heady and rich. We later discovered (with Allan’s help) that the chickpeas had been individually shucked before preparing the puree – talk about attention to detail.

Element of Taste with Chef Susur Lee

Rack of lamb with chickpea puree

Dessert arrived like spring, a taste of warmer climes. A bright, fresh passionfruit sauce enlivened a vanilla-speckled panna cotta. I particularly loved the adornment of thinly sliced pineapple and the tang of the raspberry paste. It was a beautiful end to a lovely meal.

Element of Taste with Chef Susur Lee

Vanilla panna cotta

At the end of the meal, the students, deservedly so, received a standing ovation from the dining room. The service staff were also fantastic today – each course was delivered with a flourish fit for royalty.

Element of Taste with Chef Susur Lee

Allan (who helped prepare the entrees), chats with Valerie and Kevin

Thanks again to NAIT for the invitation. It was a wonderful afternoon to be a part of.

6 thoughts on “The “Element of Taste” with Chef Susur Lee

  1. I didn’t realize Allan was in the kitchen wasn’t he fortunate to be able to participate in the preparation of the meal ! It certainly was a great experience. I for one would have enjoyed a bit more of the presence of Susur but all in all delightful. One more meal for my bucket list !

  2. My hubby didn’t care for the olives in the first dish either, whereas I loved them. I felt there wasn’t a need for sweet olives with the lamb (though I enjoyed them). loved the mint “chutney”

  3. I need to copy and paste your intro into my post… it is hard to write in a coughing fog! But, tasting was not hard. I must have been nose deep in the first course and missed the conversation about there being too many elements at play. This was the one time I actually heard “taste music” as the flavours collided to create a completely new experience for me. I should have paid more attention – maybe I could have asked for a second dish to really make sure I tasted it carefully. 😉
    I can see how that could be an issue for some.
    Thank you for the lovely, warm company, as always.
    🙂
    Valerie

  4. FoodieMcPoon – I was really lucky to get the invitation. I do hope to try Chef Lee’s food at one of his restaurants one day too!

    habernogal – I agree, it would have been nice if the Chef had spent a little more time in the dining room, but at the same time, I am glad he was able to be with the students in the kitchen, as that was the main purpose of his visit :).

    Maki – that’s why I think it’s great to have several palates around the table to try the dishes! Good to run into you again!

    Valerie – right back at you!

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