Golden Finish for Brendon and Michael
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Author: Renée S. Status: published Published: Aug 21,2008 license cc-by-nc-nd tags: Toronto, fried, tomato, cheese, pastry, Renée dines out, Joan Monfaredi, Park Hyatt Toronto, puff pastry, Park Hyatt, frissee, quail, balsamic, Michael, Brendon, Iron Chef,
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Share on TwitterI found this the tastiest dish of Brendon and Michael's set (despite the lack of quail taste), and could see this as a brunch menu item if it were plated a little smaller.
This was the fourth and last course and a take of a vol-au-vent pastry, with a puff pastry square topped with a fried pastry cap. The syrupy balsamic reduction drizzle was full of impact and flavour, and was a nice pairing with the richer pastry that was filled with a mixture of gooey (although it was a little more warm-solid when we got it) cheese and shredded quail. My comments was that with fat and cheese, what's not to love, but I felt the quail was lost amongst everything else, and the wilted frissee looked like a mess (that's what happens when it sits) and my tomatoes tasted funny (like dishwater).
