Well & Good Dinners: Spring 2019
Winter in Newfoundland is shit. It’s cold and dark and snowy. And long. But somehow we all make it through, the winter blues coloured rosy pink by Well & Good Dinners. Stacey works hard to make sure she uses as much local produce as possible and then spices it up (literally) with flavours from all over the world. Last fall, I had the pleasure of dining and photographing the fall edition of Well & Good Dinners replete with root veg, edible flowers and the biggest roasted chickens I’ve ever seen in my life. Just like last year’s dinner, it was hosted at The Grounds Cafe at Murray’s in Portugal Cove, which is one of my favourite venues in the city — its high ceilings and big windows a chapel devoted to housing plants and delicious things. And just like last year, delicious food, warm conversation and soft candle-lit glow washed over me.
Here’s what was devoured at the Winter 2019 edition of Well & Good Dinners.
Welcome cocktail: gin with sparkling wine and rhubarb syrup.
Snacks: preserved lemon hummus, grilled rabbit skewers, pomegranate molasses, and the most delicious non-cheese I’ve ever tasted: marinated almond feta.
Citrus salad with Medjool dates and cashew ricotta (the second best non-dairy cheese I’ve ever eaten)
Rainbow beet bourguignon with beluga lentils and parsnips
Harissa-rubbed whole cauliflower — bright pink tahini, punchy cilantro and a smack of harissa transformed this cauliflower into the show stopper of the evening!
Lamb meatballs with crunchy toasted quinoa
… and to finish: blood orange upside down cake with rosewater meringue and partridgeberry curd