Rylan Krause
Executive Chef – Ernest’s Dining Room
NAIT Department of Culinary Arts & Professional Food Studies
Executive Chef, Rylan Krause comes to us directly from Berlin, where he worked as a Head Chef at Salt ‘n Bone. Originally from Edmonton Rylan studied culinary arts at NAIT.
The Edmonton Gentlemen’s Dinner Club wishes to acknowledge and thank Rylan, the chefs and serving staff from the NAIT Department of Culinary arts for their help in making this years Christmas event an unqualified success.
EVENT PHOTOS
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MENU
Course 1: appetizers with Champagne
Smoked Herring Canapé (Dill Quark, Pickled Red Onion), and a Goose Bratwurst (Confit Onion, Roast Apple Jam, Wheat Beer Mustard, Dehydrated Kraut)
Course 2: Asparagus with Smoked Salmon, Soft-Poached Egg and Baby Arugula
Course 3: Leberknodlesuppe (Beef Consommé with a liver noodle garnish)
Course 4: Field Mushrooms with Rye Berries, Confit Fennel and Blueberry Coulis
Course 5: Wild Boar Tenderloin with Kasespaztle, Paulaner Salvator Jus, Crispy Shallots and Apple-Beet Kraut
Course 6: Berliner with Plum Jam, Woodruff Mousse, and Preserved Strawberry
