Mussels in Love Dinner with Danny St. Pierre (Auguste) & Chef Sean Laceby (The Blomidon Inn)
Where
Join us for a sensational five-course seafood dinner inspired by the film, Mussels in Love, with Montréal’s Chef Danny St. Pierre and Chef Sean Laceby of Wolfville’s Blomidon Inn.
Each course comes paired with wine. Additional wine and beverages are available for purchase from the restaurant. Due to the capacity of this location, some seating may be communal, but let it be known that you will be sharing your meal with very like-minded individuals. The restaurant will do its best to ensure parties are seated together. Tax & gratuity are included in ticket price.
Bio- Danny St. Pierre
After graduating from l’École Hôtelière de Laval cooking school, Danny rose through the world of cuisine including advanced-level training at the Institut de Tourisme et d’Hôtellerie du Québec in 1998 and two years at the world-renowned Toqué restaurant in Montreal, where he earned his stripes as a chef. Danny also served as host of the Ma Caravane au Canada TV show that aired on TV5 Monde. He is the owner of Auguste restaurant in Sherbrooke, Quebec and co-owner of Chez Augustine, a new café and caterer that celebrates home cooking for both eating in or taking out.
Bio- Sean Laceby
Sean Laceby was born in Orangeville, Ontario in 1972 but moved with his family to Nova Scotia as an infant. It was in Nova Scotia, the province he calls home, that he was first given the opportunity to develop his passion for hunting, fishing and wilderness. Upon graduating from high school, Sean turned his part-time job of working in the kitchen of the family Inn to a full-time position. As the year progressed, so did Sean’s love for cooking and his obvious talents for the culinary arts truly began to show!
Sean took a leave of absence from the Blomidon Inn to enrol in the Culinary Institute in Charlottetown, Prince Edward Island. He later graduated with two gold medal awards and a professional rating. As well as studying in P.E.I., Sean has been a student at the Culinary Institute of America in both the Hyde Park and Napa Valley campuses. Sean also had the privilege of being asked to work with Canada’s Culinary Team when they were in Halifax, Nova Scotia to prepare a multiple course fundraising dinner.
Sean’s tenure in Nova Scotia has only helped to nurture and maintain his love for cooking wild game. For the patrons of Wolfville’s Blomidon Inn, there is often the special opportunity to enjoy game that has been prepared by the chef of the Inn. Sean has been big game hunting in British Columbia, and has also made a continental leap to hunt in the Northern Transvaal of South Africa.
The Menu
Amusé Gueule
Seared Scallop
Over oven roasted ghost squash with maple chipotle glaze, caramelized shallots & quince reduction.
Celery & Mussels Velouté
(Cream of celeriac w mussel fumet + Salad of mussels and celery stalks, egg yolk and olive oil w celery salt)
Halibut à la Bordelaise
(Pan seared filet w shallot fondue , brown fish jus w red wine, halved marrow bone, salad of parsley, bread and wine vinegar, white bean purée)
Chocolate Mousse Cake
With Blomidon Inn Ice Cream & Espresso Ganache
