35/100 I came back to the mainland for several reasons. One of them was to enjoy nights like this. Once in a lifetime unique events. This evening promised to be a "unique culinary experience". A 10 course meal, prepared in a HS kitchen by a former student and served in the HS cafeteria area. Our servers for the evening? Young men and ladies all students of the school. Upon arrival we found the area to be simply but tastefully decorated with black tablecloth and White tulip centerpieces. It looked as though they had rented chairs for the evening as well. . Chef Hiro is a 2003 graduate of JH (located in the Guildford area of Surrey). Over the last ten years he has created an impressive style of preparing and presenting food leaving the diner both awed and satisfied. With the help of staff and students Chef Hiro was able to present "Johnston Heights Past and Present: A Spring Exclusive Culinary Experience" on a beautiful evening in March. The evening started with a virgin Mojito. Mint made several appearances in the dishes that evening. The first dish, a cold appetizer was,"Atarashii" Nicoise Salad Confit Fingerling Potatoes, Seared Tuna, Arugula, Watercress, Snap Peas Miso, Soy and Sesame Vinagrette. The tuna was perfectly seared and we received what I thought were three large pieces of tuna.The sesame in the dressing really brought it together for me. I won't go through all the dishes just some of the standouts for me. Pan Seared Scallop Fennel and Orange Salad, Fennel Fronds, Pickled beets and Orange segments. Now usually I am not overly fond of citrus in my meal, but this was a subtle citrus flavouring that I really enjoyed. The scallops were the two perfect bites of heaven I had been waiting for since I RSVP'd to the event! A very colourful dish indeed. Fraser Valley Duck Duo. Pan-Roasted Breast, Duck Leg press, Crispy fruit and cinnamon bread pudding, baby carrots. One perfectly crispy not overly fatty slice of duck breast then the Duck Leg press that our servers informed us had taken four hours to cook!! It was served with a carrot and I am always interested to know how the carrots turn out and everyone agreed they were perfectly steamed. But who cares about the carrot when you are eating duck? The duck was succulent goodness!! As a Palate Cleanser we were brought a cup with Watermelon Consommé and Balsamic Pearls along with a small spoon. We were thoroughly enthralled by the fact we were enjoying little pearls of balsamic vinegar. Someone compared it to bubble tea, but the technique to make them must be something to see! The Savory Chévre Cheese Cake Apricot Gel, Fig Chutney was so rich and delicious. I am a big fan of goat cheese! This was a shared dish so I did the honour of cutting the chesse. The few sweet slices of toast that came with it were not enough but the vibrant colour from the splash of apricot gel was out of this world! (but for some reason I have no pic, darn). Finally we were treated to two types of dessert. The first was a Chocolate Ganache Tart with Smoked Walnuts and Raspberry Purée. Chef Hiro had used crystals of dehydrated raspberries (aka, raspberry dust) for colour and decorations and it was truly impressive! For a woman who loves chocolate I still have a hard time deciding which dessert was my favourite, especially because of the gorgeous ice plate the second dessert was presented on. The round one inch thick ice plate was carved with the schools mascot, an Aboriginal style eagle head. There was a small circle bore out to hold the strawberry peppercorn ice cream, with strawberry moscato granita and micro basil. http://www.yelp.ca/biz_photos/johnson-heights-high-school-surrey?select=gQFV8PTHgLsz4dPFYfuG3g#_Lj-POvdSAd0So8ipELYgw I could not leave without the plate and the friendly, knowledgeable server asked the Chef if I could take it home where it still sits in my freezer as a souvenir of the evening. I have to say. I arrived uncertain but left extremely satisfied. The student servers explained each dish and were sure to keep our water glasses full. Although sometimes we were short on cutlery their friendly, enthusiastic demeanor made it hard to point out any inconsistencies. Another highlight of the evening was the string band that entertained us with classical music. I think it lent a certain element of refinement to the evening! I am not sure who to thank for this lovely event. Chef Hiro and his kitchen team who made the delectable 10 course meal. My fellow foodie, Jenn for inviting me. The JH Leadership team for coordinating the evening. Our lovely servers who made sure we knew about everything on our plate. The talented musicians that entertained us through out the evening The guests we enjoyed our meal with and of course The school for hosting the event. Although this will likely be a one time event, I look forward to the next time a student comes to "give back" to their former HS. That may have been the sweetest part of the night! read more

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