Killarney Mountain Lodge to host Top Chef Killarney Challenge
May 23, 2019
On Wednesday, May 29 the Lodge will host the second Top Chef Killarney Challenge among five chefs from the Sportsman’s Inn and Killarney Mountain Lodge. The event starts with signature cocktails at 5:30pm followed by a five-course dinner at 6:30pm (menu below).
Each property will have chefs who are challenged to create their best dish, which will be “blind” to the guests. Diners will vote for their favorite creation on score sheets placed at each table. Killarney General Manager, Kelly McAree will introduce each dish, and the winning chef will present themselves after the scoring for the trophy for Destination Killarney’s Top Chef. Guests will experience small plates, quick intervals, and orchestrated service The culinary crew consists of these Killarney and Sportsman’s Inn chefs: Hanna Jo Clemens, Nicholas Tellifer, Nolan Dawe, Evan Frewin and Lauren Francis.
“This is an opportunity to stretch beyond our menus and introduce our guests to everyone’s capabilities,” notes McAree. “Although we will have a winner, there will be no losers at this event.”
Price $65 per person with a portion of the proceeds from the dinners going to the Broder Dill snowmobile club. For reservations call 705-287-2242 or 1-800-461-1117 or email us at escape@killarney.com
About Killarney Mountain Lodge:
Killarney Mountain Lodge is the “Gateway to the North Channel” – #3 Commissioner Street, Killarney, ON, Canada P0M2A0 Latitude: 45.9694 – Longitude: 81.508775 For more information, visit www.killarney.com.
First Course
Amuse Bouche
Fresh tropical ceviche
Crab, sole, bay scallops, prawns with dragon-fruit, pomegranate, passionfruit, lemon and lime zest to taste. Topped with watermelon/mango and red onion slaw garnished with gladiolus edible flowers served on a toasted crostini.
Second Course
Soup
Wild fiddlehead bisque, roasted red pepper puree, beet puree, topped with tempura parmesan tuile
Third Course
First entree
Red wine braised beef short ribs, maple chili essence, goat cheese polenta and roasted golden beets
Fourth Course
Third entree
Bacon crusted halibut, wild rice risotto, red cabbage slaw
Fifth Course
Dessert
Traditional bread pudding with Crème Anglais and miso Earl Grey ice cream
