Aspire – A Demonstration of Desserts -20th March 2013.
On Wednesday 20th March, 51 members and guests of the Manchester Branch met at Aspire Restaurant in Trafford College, West Timperley near Altrincham for an evening with the Level 3 Students and a Cookery demonstration by Matthew Shaw, head of Aspire Restaurant.
On arrival we had a reception with canapés accompagnied by Laurent Bréban Decorée 2011, a very pleasant sparkling wine from South West France. The wine was carried over into the Demonstration, to assist with the/our concentration.
The demonstration of Desserts turned out to be Pan fried Fillet of Sea bass, with Coconut, Lentil and Cauliflower fritter.
After the surprise, we all sat back to listen to a very interesting demonstration. Enjoyed by all.
The meal followed in the main Restaurant.
Bob Lloyd welcomed our guests, Ron Barker & Valerie Ramsey, Derek & Wyn Price, Susan & Peter King and Christine Stewart. Then the meal started:-
The Starters were a choice of Goats Cheese Pansotti with Lime + Spring Onion Salsa, or Quail Egg + Kedgeree Potato Cake with Wild Leaves and Citrus Oil.
The Pansotti was generally enjoyed, the Quail Egg + Kedgeree Potato Cake was greeted with mixed feelings. Some members felt it was too big for the dish, others enjoyed it.
The Panilonco Sauvignon Blanc 2012 from Chile Matched the food well. Nice grassy aromas and citrus fruit.
To follow came a cup of Chilled Almond Soup with Iced Grapes. This was well received. Nice texture and served to perfection.
The main course was Rack of Lamb with Parsnip Puree and Garlic Jus - this dish was excellent, cooked pink to perfection, lovely and succulent, a superb presentation, an absolute joy.
The wine to go with it was Chateau de L’Estang 2009 from Cotes de Castillon, Bordeaux, France. This wine went very well with the dish, a view agreed by all.
The Dessert was a plate of Raspberry Pannacotta with Almond Biscuit and Parfait Mousse - it was well received by the members.
The College are to be congratulated on the standard of service they provided and for the pleasantness we received from the students who served it.
An evening thoroughly enjoyed by all, at a very good venue.
Report by Bob Lloyd