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Royal Dinette’s Second Ugly Duckling Dinner
November 24, 2015$79
Building upon the success of the inaugural Ugly Duckling Dinner this past October that showcased the concept of “Trash Cooking” cuisine, Royal Dinette Chef/Owner David Gunawan has unveiled the menu for his upcoming dinner on Nov. 24.
Named for the “ugly ducklings” of the culinary world, Gunawan’s unique dinner series calls attention to food-waste awareness and sustainability issues by serving up unforgettable fare that features underutilized, often discarded kitchen scraps and offcuts like stems, stalks, leaves and rinds.
Thoughtfully curated by Gunawan and head chef Jack Chen, the new five-course Ugly Duckling Dinner menu also features similarly inspired libations such as a ‘root to tip’ cider cocktail and fermented sunchoke beer.
UGLY DUCKLING MENU
Brandade with Sunchoke Skin
Smoked Salmon Skin with Tartare
‘Sake to Me’ Cocktail
Broken Shellfish, Pea Juice
Nikolaihof Riesling 2011
Scallop Skirt Dashi, Black Cod, Turnip, Scallop Roe
Bella Rose Sparkling Wine
Kale Stem Risotto, Whey
‘Root to Tip’ Cider Cocktail
Beef Tongue, Squash Trim Hollandaise, Pumpkin Seed & Vegetable Trim Condiment
Denavolo Catavela Emilia IGT 2012
Mushroom Stem Custard, Old Bread Tart, Sunchoke Trim Ice Cream
Fermented Sunchoke Beer
“We were extremely pleased with the response to our first Ugly Duckling Dinner and look forward to building on the momentum by showing our guests that all too often people tend to toss food scraps that can be used to create delicious and thought-provoking dishes,” says Gunawan. “These dinners highlight the need to rethink and reconsider the unnecessary waste that commonly occurs at every link in the food chain.”
Royal Dinette’s second Ugly Duckling Dinner takes place on Tues., Nov. 24 at 6:30 p.m. Tickets are available online at www.royaldinette.ca/events and include a reception and five-course menu with beverage pairings for $79 per person, plus tax and gratuity.