Two weekends ago, I attended another IABC leader conference. This time it was closer to home in Regina for Dare to Lead, a conference for IABC volunteers and leaders.
Instead of the usual dine around, they offered us one great option on the Saturday night: a dinner catered by Regina’s top chef in the beautiful Wascana Park.
Our dinner was to be held at The Lady Slipper Courtyard but the weather ruined those plans, so instead our dinner was held indoors. We didn’t mind because what really left a lasting impression was the food.
Chef Ricardo Rodriguez of Patagonia Catering was voted as Regina’s best chef in 2010 and 2011. The Argentinian chef created a menu that exhibited some of Regina’s local foods to us visitors. After a long day of sessions, this meal sparked our palettes awake. The unique amalgamation of flavours were spectacular and memorable. Even as I write this I long for the tatse of the jalapeño roasted pepper coconut sauce that accompanied the trout. The menu was made up of:
Braised boneless beef short ribs with prairie honey jerk sauce
Seared Saskatchewan Steelhead trout with jalapeño roasted pepper coconut sauce
Citrus and berry and napa cabbage slaw
Wild mushroom barley risotto
Craven roasted creamer heritage potatoes
Barely and mushrooms are two of my favourite things and was happy to have them combined in this perfectly cooked risotto. It complimented the trout and its accompanying sauce well. The short ribs were spectacular – so tender it allowed you an extra moment to savour it.
I tried the potatoes and slaw too but best part of the meal was the barley mushroom risotto, the Steelhead trout, and the beef short ribs.
If you’re ever in Regina, try and find this chef! I’m not sure if he works at a restaurant as he has his own catering company, but if you have the opportunity to find him, your taste buds will thank you.