IGC x TGC Chef Exchange Wine Dinner

July 25 & 26, 2024; Thursday & Friday

This wine dinner event was a collaboration between Chef Johnson Wu from our club, Islington Golf Club, and Chef Winston Tham from Toronto Golf Club.

The menu consisted of 3 canapes to start followed by a 5-course meal with wine pairings.

This event was definitely one for the books! It was such an amazing, and unforgettable experience collaborating with chefs, cooking and plating wonderful dishes, and meeting new people. It was a success, to say the least! Both of our teams blended so well together that doing this for 2 days straight was such a breeze. Just pure fun and good food with good company.

Pretty sure it's not our last one either.

Thank you for this fantastic event, Chef Johnson and Chef Winston, Islington Golf Club and Toronto Golf Club teams!

Read about Chef Johnson's post here.

Team photos!

ISLINGTON GOLF CLUB x TORONTO GOLF CLUB

Our Chefs!

Chef Johnson Wu & Chef Winston Tham

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TORONTO GOLF CLUB

3 CANAPES:

(from Left to right)

• Toronto Golf Club's famous Scotch Egg
  

• Foie Mousse, Sour Cherry, Pistachio, Brioche (my favourite dish of the night!)

• Oysters & Caviar, Lemon, Cucumber

*photos from Chef Johnson*

1st Course: Islington Golf Club

DUCK SINIGANG Consommé, Arroz Caldo Arancini, Turnip, Eggplant Aioli, Okra Crisp, Taro Chip

(My dish; inspired by Filipino culture)

Duck Tamarind Soup turned to Consommé is poured over the plate tableside, Sous vide duck breast topped with duck skin crumble, Okra crisp and taro chips, Arroz Caldo (Filipino congee) made to arancini, Turnip medallion and Eggplant Aioli

Pretty proud of this consomme! Hours of hard labour making this stock then,

strained and filtered too many times to count in order to get this clear.

2nd Course: Toronto Golf Club

RICOTTA AGNOLOTTI Lemon Ricotta Agnolotti, Cultured Butter, Zucchini Purée, Chanterelles, Black Truffle

3rd Course: Islington Golf Club

MANGALOREAN FISH CURRY

Crispy Branzino, Rice Cracker, P.E.I. Mussels, Spinach Purée, Carrot Chutney, Rice, Curry Leaf Oil, Coconut Tomato Sauce

4th Course: Islington Golf Club

BRAISED SHORT RIB

Mushroom Tartlette, Sunchoke Espuma, Onion Glass, Sunchoke Chips, Chives, Truffle Sauce

5th Course: Toronto Golf Club

LEMON LAVANDER GATEAUX

Madeleine Sponge, Lemon Mousse, White Chocolate, Pistachio Gaufrette, Goats Milk Ice Cream

Here's a little behind-the-scenes timelapse of our night, taken by Pastry Chef Raymond from Toronto Golf Club.

*Peak our little dinner break in between courses! Cute.*

Again, thank you to the Toronto Golf Club team as well as the rest of our team at Islington for these 2 memorable nights!

xx Mary