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| - After the delicious lunch, I just had to go back and try the dinner menu, and what an opportune time: Halloween on Friday night!
Dinner menu again was the same as lunch for appetizers, but the rest of the menu was segregated to Seafoods, Meats and Poultry and Sides to be shared family style like Briggs Kitchen and Bar. But again what caught my eye was on the bottom of the menu: The Workshop Improv, a selection of items selected by the chef. Since the set lunch didn't fail me last time, we all went with the 7 course option (3 and 5 course options are also available, with wine pairings also available).
I wanted to try more of the Workshop Pops so I tried the Honey Lavender Lemonade (the real deal, straight from lemon tree in Springfield type lemonade), Sasparilla Root Beer (light and vanilla-like) and the Iced Green Tea (love green tea, this is my new fav based on this twist).
Now bare with me, many of these dishes contained ingredients that I haven't even heard of before, so I may not be giving the dish description any justice, the pics will have to do! The meal stared with a free sampler, Tuna Tartar on a Fried Wonton (great combo of texture with a savoury sauce). Our first dish was an Atlantic Scallop on Parsnip Puree topped with a Kale Chip (formidable size scallop with great combo of flavours), Lamb Shoulder with Mushroom and Goat Cheese (wow, such tender lamb without the gamey taste), Butter Poached Prawn and Shiseido Pork Belly (like how the shrimp was just slightly undercooked; succulent, melt in your mouth pork belly), Apple Fennel Pate with Maple Syrup (a sorbet-like pallette cleanser with sweet soda pop "broth"), Angus and Striploin Steak with Potato Cake and Spinach au jus (evenly cooked exterior, the perfect medium-rare steak), and a combo dessert of Cherry Sorbet, Lemon Meringue, Lime Cultured, Caramel and Fried Pudding (cool way of mixing each flavour with the Fried Pudding, especially with the pop rocks in the sorbet).
We had an opportunity to talk with Chef Kenny about halfway through which added insight and personality to the meal. Now you may have noticed there are only six dishes. Although I could have made it to the very end myself, my eating team was starting to tap out by dish four and couldn't even finish half of the delectable steak. Our waitress took notice and offered to shorten our set course for us and charge us the 5 course rate! Very accommodating of them to do so and a welcomed surprise.
My wife probably said it best: "there are not many meals that I remember, but from the first greeting at the entrance, to the variety of tastes throughout the meal, everyone there left a lasting impression that I'll never forget." If you're looking for a fantastic meal, with great value and flavours that you probably haven't seen before, you owe it to yourself to check out Workshop Kitchen + Culture. Just be sure to bring your appetite and some of your friends along for a great ride, you will not be disappointed.
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