By Diva Jenna Ujiye
The title of this article highlights three foods or terms I had to Google to figure out for sure what they meant!
For many of us, food talk can be a bit difficult to understand. What I’ve realized is that all of it usually tastes good and I can Google the words to get their full meaning!
Cassoulet– Cassoulet is a rich, slow‑cooked casserole originating in the south of France, containing meat, pork skin and white beans.
Confit– is a cooking term for when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying.
Crema– Italian for cream, a variation of sour cream popular in Mexico and Central America or a commune in the northern Italian province of Cremona.
Soooo let’s hope that crema is not a commune in Italy, that would not mix well with poached pears!
As per usual, I try to get out to as many Taste of Huron dinners as possible and earlier this week I made my way to the Benmiller Inn and Spa with five friends. Let me just say that they didn’t disappoint! This three-course dinner is available until February 28 and is $39 for all three courses.
We were first served an amuse bouche (happy mouth) of chicken in sweet and sour sauce on a deep fried wonton. This starter was a tangy surprise and helped us to get excited about the rest of the meal.
We started with a White Bean Cassoulet duck confit, wild boar and orange sausage. While we were eating this course I looked around and noticed that most of us were saving the wild boar and orange sausage until the end. The tender meat was perfectly flavoured with orange and tied the cassoulet together. I also loved the use of white beans, seeing that Huron is home to Hensall – the White Bean Capital of Canada!!!
The main course was Bacon Wrapped Pork Tenderloin braised date stuffing, celeriac mashed potato, and maple glazed carrots. Living in Huron, we have great opportunity to try some really unique local pork meals at most restaurants in the area. Many of us would also agree that bacon makes everything better! The tenderloin was perfectly cooked and the date stuffing added a unique and yummy sweetness. The celeriac (celery root) mixed into the mashed potato added that extra tangy flavour.
To finish we had Prosecco Poached Pear and gordon’s goat dairy crema. Booze, fruit and cream: A great mixture to end a meal. This dessert was not crazy sweet and the pear essence was the shining star!
Another highlight of Benmiller is its extensive wine list and liquor offerings. One friend even tried a flight of Scotch, which she seemed to enjoy thoroughly!
The taste of Huron winter dining menus run until Feb. 28 and you don’t want to miss out on these yummy meals.
Benmiller Inn & Spa
81175 Benmiller Road, Goderich, ON N7A 3Y1 Canada