In May I was invited to a preview tasting of Milestones' Summer Chefs' menu (it was a "preview" because the menu was to launch across all Milestones locations the following day). Using ingredients influenced by global flavours, Milestones' Corporate chef Jason Rosso (@jasonrosso) prepared a wonderful six-course tasting menu which captured the chain restaurant's vision in offering diners the 'independent restaurant experience' while being a 'full service restaurant chain'.
Fast forward five months later and I found myself at Milestones once again (Twitter: @MilestonesCa, Facebook: Milestones) this time for the restaurant's Inspired Chefs' menu. Taking place at Milestones Festival Hall (or better known as "the-Milestones-beside-Chapters-at-John-and-Richmond") this fall / winter menu was inspired by seven of Milestones chefs from across the country.
Each of our six courses was paired with wines from Wolf Blass (@WolfBlassWines).
VIETNAMESE BUN CHA
Garlic infused water chestnuts served in a lettuce wrap with ponzo sauce and vermicelli noodles
Pairing: Wolf Blass Yellow Label Sparkling Brut
BROCHETTE OF CHORIZO MOZZARELLA FRITTERS
Rounds tossed in panko breading, stuffed with chorizo sausage, Mozzarella cheese, garlic and parsley over paprika aioli
Pairing: Wolf Blass Yellow Label Sparkling Brut
ROASTED HALIBUT FILLET
Wild Pacific halibut, pan-fried and served on a bed of quinoa pilaf with sauteed kale and mushrooms. Topped with smokey tomato sauce and Serrano chili cream
Pairing: Wolf Blass 2012 Yellow Label Chardonnay
CIDER BRINED PORK
Pork loin topped with brown sugar and chipotle Strongbow Cider glaze. Served with suateed mushrooms and kale
Pairing: Wolf Blass 2012 Yellow Label Cabernet Sauvignon
GALBI STYLE RIB STEAK
Ribeye steak in Galbi marinade, served with Cajun roasted potatoes, sauteed mushrooms and kale
Pairing: Wolf Blass 2010 Grey Label McLaren Vale Shiraz
CARROT CAKE WITH CITRUS SLAW
Layers of carrot cake, topped with cream cheese icing and served with citrus slaw
I absolutely love the incorporation of Asian flavours and ingredients on this menu. The Vietnamese bun cha was phenomenal - I personally don't see water chestnuts used much in non-Asian restaurants so I was thrilled to see them here. The additional of vermicelli was very smart; the crisp, crunchy the noodles added great texture to the wraps. Other highlights for me were the roasted halibut filet and the Galbi style rib steak. A great healthy option, the halibut on a bed of quinoa pilaf was nice and light, and the smokey tomato sauce and Serrano chili cream finish added a delicate "oomph" to the dish. The Galbi rib steak was my favourite meat course that evening as it was well marinated, juicy and cooked to a perfect medium rare, Our tasting ended with a light fluffy carrot cake which I quite enjoyed, however I thought the citrus slaw was unnecessary. All in all another wonderful seasonal menu by Milestones. With 50 operations across Canada, Milestones' dedication to using seasonal ingredients and regularly revitalizing menus is extremely commendable.
The Milestones' Inspired Chefs' menu is available now available at all locations until February/March 2014.
*Note that the portion & presentation of the dishes on my post are not indicative of the actual dishes you will see at Milestones since this was a tasting*
*This meal was complimentary. The opinions and views expressed on this post are my own*