ASPIRE RESTAURANT
TRAFFORD COLLEGE
Once again the Manchester Branch opted to pay a visit to the Aspire Restaurant (based in Trafford College) for dinner preceded this time by a dessert demonstration. So, each armed with a glass of AOP Brut Champagne we all trooped into the Demonstration Studio where we were greeted by Carol Brown (a recent recruit to Trafford College) who proceeded very ably to demonstrate how to assemble the sweet course we would all be enjoying later. This was very well received; and so to dinner.
The first course comprised Smoked Pork Croquettes with a Juniper infused Pear and Dill Ketchup which made a mouth watering dish well paired with a feisty Sauvignon Blanc, Sin by the Sea, Western Cape, SA.
Second course up assembled an interesting combination of Cured Fish, Red Radish, Cucumber and a Shallot Puree. I can hear you saying “what wine would complement this plate of food?” Well the Secretary’s inspired suggestion of The Wine Society’s Fino Sherry proved to be an admirable choice!
And so to what you would call the Main Course. We were presented with a fine plate of food based round Roast Venison and supported by Polenta, Beetroot Salsa, Candied Walnuts and Blackcurrants. This called for a reasonably heavy red wine and Shiraz, Sin by the Sea, Western Cape SA filled the bill!
Finally, a delicious sweet course comprising three items on the plate, the first being an apple puree creation involving whipped cream, butterscotch, almond& praline crumble and chocolate wafers; the second a sort of Bakewell Tart and the third a cream quenelle. What’s not to like?
To round off the evening the kitchen staff were given a well deserved round of applause by the diners.
John Chippendale