Event Recap: Air Miles Exclusive Dinner at Market With Chef Dave Bohati

We were recently invited to Market (718 17th Ave SW) to partake in a unique dining experience featuring a menu specially created by Chef Dave Bohati, who played on each of the five senses: sight, taste, touch, sound and smell. A sixth course embodied all five senses much to the delight of the participants.

Sight
The Amuse Bouche arrived first; a cassis gelée formed a brûlée-like covering over a foie gras-filled egg shell atop a white cloud. Served beside this creation full of adjectives was a parmesan and rosemary cracker topped with a cultured crème fraîche and trout roe, which had been marinated with maple and brandy. We were more than amused.

Smell
You could smell the white truffle before the dish arrived. Handrolled smoked trotter agnolotti and broccoflower were submerged tableside in a smoked consommé. With romanesco and pea powder, you couldn’t help but close your eyes and inhale the aromas of the dish before devouring it.

Touch
Nothing is more tactile than a taco, and Chef Bohati’s “Octo Taco” didn’t disappoint. No corn or flour tortilla here; sous-vide for 24 hours, the octopus had a pomegranate ginger molasses glaze and sat atop a scallion pancake with a shiso leaf (read: a Japanese basil leaf). YUM.

Taste
While we’d been taste-happy through the first three senses, the double-smoked bacon-wrapped sous-vide pork tenderloin was served alongside sunchoke gnocchi, yellow beets, blood orange borscht, baby leeks grilled a la plancha, and blood orange gelée.

The Sixth Sense
The name for combining all the senses on one plate in a dessert: coconut tuile, hazelnut shortbread, praline and chocolate ganache. Need we say more?

Sound
Rounding out the original five senses, we ended with sound: Snap, crackle, pop. No peeking was allowed as diminutive white paper bags were delivered to each place setting. Once they said go, diners found the contents were neither demure nor polite as the unfolded bags revealed chocolate-covered pork rinds coated with pop rocks; snap, crackle, pop from outside in. While we’re now somewhat familiar with sea salt and chocolate making friends at dessert, this was no Maldon – this was Southern salty pork rind and it was delicious. 

You might have missed this one, but head down to Market next chance you get to enjoy Chef Bohati’s current menu. Or keep your eye out for the next dinner. 

#LYNL | (Live Your Notable Life)

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