Iron Chef Atlantica: Two Chefs, Two Takes on Nova Scotia Food
Two Chefs, Two Takes on Nova Scotia Food is a collaboration between chef Luis Clavel (Seasons by Atlantica) and chef Frank Widmer (Park Hyatt, Zurich). Taking place at Seasons in the Atlantica Hotel Halifax, this dinner is an adaptation of Swiss cuisine with Nova Scotia flavours – a culinary journey you won’t want to miss!
Date: Tuesday, March 12, 2013
Time: 6:30 p.m.
Location: Seasons by Atlantica, 1980 Robie Street, Halifax
Tickets: $65/person (does not include local wine/beer pairings)
Reservations: Jeanette at (902) 490-3331 or online
Hosted by: Seasons by Atlantica
Selection of traditional and non-traditional local breads
Chef Widmer – Lobster Minestrone Ticinese
Chef Clavel – HPP Lobster + cloud of smoke+ tempura+ lobster sausage + lobster yuzu gelee
Lemon cough drop in liquid
Chef Widmer – Berner platte
Chef Clavel – Take on Berner platte (Hash of cabbage-+mussel ravioli + foie + short rib + pancetta + chantrelle sheet)
Chef Widmer – Swiss Style Crème Brule with pear compote
Chef Clavel – Pear gelato in nitro + vanilla powder + fried egg visual + chocolate 45 second brioche + caramelized pear