Our beloved Preservers Fundraiser returned on April 2, 2022, this time with the brilliant team at Toslow (St. John’s, NL)
This time around the meal focused on beautiful Newfoundland ingredients with an asian twist, a 5-course meal imagined and prepared by Toslow’s supper chef Katelyn Danylewich, with the final course of sweets to polish off the night imagined and prepared by pastry chef Catherine Roberge.
The meal was served on stunning handcrafted pottery by NL artists Jason Holley, Maaike Charron, (both of CUP Studios NL) Alexis Templeton Studio, Erin Callahan St. John of Saucy Pots Pottery and Michael Flaherty of Wild Cove Pottery, all of which was available for purchase.
pickles and things
pickled vegetables, spiced nuts, duck terrine, sesame crackers
kitty’s dim sum
shrimp toast – sesame, fermented chilli honey, scallion
fried mushrooms – fermented black bean aioli, hot sauce
fried tofu – lemongrass chilli maple
parsnip puree, herbs crumb, mustard pickle, brown butter almonds
duck breast with confit duck leg
10 treasure fried rice, chinese sausage, pickled shiitake, nori, puffed rice, spicy mayo, gojuchang BBQ sauce, peas, corn, duck skin, egg, herbs, black currant gastrique, duck jus
baked alaska – partridgeberry sorbet – buttermilk sherbet – brandied cherries – tonka fudge – chocolate cake
cocoa nib macarons with bakeapple seabuckthorn jam
plum pate de fruit
A word from the chef::
This menu was inspired by what the word, “Preserve” meant to me personally. Of course we immediately think of actual preserves such as jams and jellies but to me, it meant much more. Through food I preserve traditions and culture. To me preservation means smoking, curing, dehydrating, fermenting and pickling. This menu reflected my time here in Newfoundland, trying to only use local ingredients paired with my own heritage.
Food has emotional ties. I thought of my family and things I might cook for them. In my family we spend the day together, in the living room and kitchen where tables are lined with snacks of every kind. We consume treats and conversation, read the paper and watch a game on the tv and await supper. Supper is served buffet style and we all line up with paper plates in hand. Dinner is finished with coffee and we sit around the living room, consuming more confectioneries.
This menu reflected who I am today and the reason why I cook. To bring people together for conversation, to fill bellies, so you can relax for a moment knowing someone was taking care of you.
Every course had a shine of preservation. Throughout this dinner I chose to exhibit ways of pickling Newfoundland vegetables using Chinese spices, fermenting chili and black bean for sauces and using local berries to make compotes. I dehydrated many ingredients to form dusts, crusts and compound butters as it’s a way to add flavour without adding moisture. The main course of duck, I stayed true to using all parts of the animal from confiting, (cooked in fat) to curing and finally utilizing the bones for a rich sauce and to me these techniques are a way of preserving culture. Some local ingredients included seaweed from NL Seaweed Co., mushrooms from NL Gourmet Mushrooms, cod from Fogo Island, vegetables from Lester’s Farm, berries from Campbellton Farm and greens from Outport Acres.
After everything is said and done, my goal for this meal was that you felt satisfied and had leftovers to take home. That’s what mom taught me.
KATELYN DANYLEWICH was born and raised in Hamilton, Ontario, she grew up with two working class parents and was often left to make her own lunch and dinner. In her early twenties, she learned classic French techniques and soon climbed ladders in restaurants for 10 years. She left Hamilton for a slower-paced life and has now found residence as Supper Chef of Toslow on Duckworth.
Photos by Stephanie Lipp.