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Chef Micheal Laird, a NAIT graduate, has worked at several Sawridge properties and respects the philosophy of the company. “I love working for Sawridge. When I was working at Slave Lake I got to speak with the elders and I learned so much there– people sometimes don’t realize the beautiful artwork and culture.”
The food at Creations infuses Native culture with other influences, like the flatbread, served with a flavourful, perfectly sharp vinaigrette with Champagne vinegar, and fresh lemon juice.
The intensity of rich broth bursting with crustacean flavour and textural balance with pieces of lush seafood that fills my bowl plentifully is creamy bliss.
A refreshing spring salad, perfectly dressed (this is harder to achieve than one would imagine).
The lobster crostini –Gorgonzola and mild garlic topped with sweet bright leaves of basil, allow the sweet lobster to take its place as the star of the dish.
Bright, colourful and perfectly cooked fish (sous vide, and then pan seared). The stinging nettle puree was texturally well balanced, along with the refreshing pickled fennel with fennel pollen. Flash cooked heart of purple palm, honey mushrooms and arugula flowers accented the dish with all that Spring offers.
Pistachio crusted Rack of Lamb With Mashed Sweet Potatoes
Perfectly crunchy crust of toasted pistachio’s with seared rack of lamb. Well seasoned and flavourful. The sweet potatoes add a lush richness.
“The raspberry fettucine pasta with chicken breast in a champagne cream sauce, is an example of Laird’s experimentation and clever use of his signature ingredient. “I’m really excited about our blueberry pappardelle; we have a little pasta machine and we make it fresh every morning. it’s definitely unique.”
Tuna Two Ways
“My tuna two ways comes to the table next and is a showstopper. Table side smoking, using pecan wood intensifies the earthiness of the fish. Lying on a wooden board, is a small glass. Laird slowly tips over the glass to release a soft smoke that permeates the air. Tender, silky slices of pink ahi tuna are drizzled with truffle oil, and I dredge the pieces in ginger- lime soy sauce, to top on my crispy lime-sesame crostini. The tuna maki rolls are textually robust; filled with mushrooms and diced spiced chipotle tuna. It is a combination of showmanship and bright colour that delights.”
Creme Brulee with Stewed berries and Mascarpone cream
Interactivity becomes an integral element in the dessert course. The silky white chocolate and blackberry crème brulee is lovely and rich alone, but combined with the mascarpone cream and raspberries, adds an intense creaminess balanced by tart sourness from the berries. The dish plays a culinary game of alchemy with the palette.
4235 Gateway Blvd. (in the atrium of the Sawridge Inn Edmonton South);
See more from our dinner at Creations in the Spring 2010 issue of City Style and Living magazine, click here.