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All in two days' work
April 15 2010
Posted by:
jgourley
Danielle Garonce's non-stop effort culminates in raves for the cocktail dinner for 12 she served from the client's kitchen
By SUSAN SCHWARTZ, The Gazette April 14, 2010
MONTREAL - The square white serving plate held just-assembled
crostini of Quebec goat cheese, a layer of Roma tomatoes that had been
sliced thick and roasted with balsamic vinegar and thyme for three
hours, and sautéed portabella mushrooms.
The dish was about ready
to leave the kitchen and be circulated among the guests - but not before
the final touches by the person who created it: a drizzle of honey, a
small tangle of micro-arugula, a few drops of olive oil, a sprinkle of
kosher salt.
As she held the squeeze bottle of honey over the
plate, Danielle Garonce, a private chef catering a cocktail dinatoire
for 12 at the apartment of Montreal interior designer Scott Yetman,
explained that she was after a hint of flavour so subtle, so ethereal,
that "you want someone to bite into it and go: 'Is that honey?' "
In
her inflection was the reaction she clearly hoped the people she was
cooking for that evening would have: surprise - and delight. She spoke
with the conviction of someone who gets the power of food to provide
nourishment and pleasure. The native Montrealer, who trained at the
Institut de tourisme et d'hôtellerie du Québec, has been happy in the
kitchen as far back as she can remember.
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