When Susur Lee extended another invitation to the FGFS babes and I was the only person free, I couldn’t believe my luck. I have admired the chef since I first saw him battle on Top Chef Masters —and was let down when he didn’t win. Last time FGFS was in class with Susur it was for Dim Sum, this time it was for a preview of his Veggielicious prix fixe menu. From watching Top Chef Masters I knew that Chef Lee was skilled in creating vegetarian dishes, and I was in for a treat.
Once all of the bloggers were gathered at Bent, we were greeted by Susur Lee, his son Kai, as well as the general manager and mixologst for Bent. We started off the afternoon learning how to make meringue, which is the dessert course of his all-vegetarian menu. I learned that I am not naturally gifted in piping, but was guided through it with the help of Chef Lee. We were lucky enough to come away with his recipe – find it below after the jump!
Next up we went on a small excursion down Markham street to tour Susur’s garden, which is tended for him by a friend. He showed off some of his favourite Chinese and North American vegetables, and discussed the importance of using fresh ingredients.
After the shortest field trip of all time we were walked through the rest of the Veggielicious menu. Out of the five courses presented to us, the chickpea tempura tofu was a standout favourite. Most of us bloggers were questioning if it was vegetarian or fried chicken.
We also had the chance to try Susur’s famous Singaporean slaw, which is going to be added to the Bent menu later this year.
In between tasting the five courses we sipped some of Bent’s famous cocktails. Miguel, the bar’s mixologist, gave us some great at-home bartending tips. My personal favourite was a recipe to make tea infused booze. Combine 750mL of your alcohol of choice with four bags of tea for four hours. He used this recipe for The Karate Kid cocktail, which uses gin infused with jasmine green tea, along with sake and yuzu juice. He also gave us the recipe for Bent’s most popular cocktail, The Asian Caesar.
Veggielicious will be running September 9th – 20th and is sure to be a great dinner for anyone who is a fan of fresh tasting food, vegetarian or otherwise.
Tags: 101, bent, chickpea tempura, cocktail bar, cocktails, cooking class, dim sum, fat girl food squad, FGFS, garden, gardening, kai lee-bent, luckee, meringue, singapore slaw, susur less, tea infused alcohol, the asian caesar, the karate kid, top chef masters, toronto, vegetarian, veggielicious, where to eat in toronto