© Gary Kean
Laura Lewis-Kennedy, a cook at the Greenwood Inn and Suites, will be taking part in the From This Rock provincial culinary tour at the hotel in Corner Brook on Saturday, Oct. 19, 2013.
CORNER BROOK — It’s going to be quite different from the steady flow of random orders for pub-style grub Laura Lewis-Kennedy normally dishes up.
The cook at the Greenwood Inn and Suites in Corner Brook can’t wait to be part of the From This Rock culinary tour when it makes its stop at the hotel Saturday evening.
Lewis-Kennedy will be among a team of local cooks joining Roary MacPherson, executive chef at the Sheraton Hotel Newfoundland, and other fine-dining chefs involved in the event. The idea behind the six-stop tour is to have these top chefs from Newfoundland and Labrador present their interpretations of locally grown and raised food.
“It will probably be a lot calmer than normal,” Lewis-Kennedy said of the change of pace to having many cooks working on the same dishes together.
This is the second year for the culinary tour. Lewis-Kennedy, who has been at the Greenwood since doing a work term there five years ago, was involved last year too.
“I learned a lot more about techniques and how to finish products, especially bisques,” she said, adding they did a pumpkin bisque as part of last year’s menu.
At the time of this interview, Lewis-Kennedy didn’t know what the menu would be this year. Whether it’s preparing the food, plating it or helping serve it up, she is looking forward to seeing how the gourmet chefs go about running their kitchens.
“We’ll all have a hand in it, whether it’s scrubbing mussels or chopping up tiny pumpkin bits,” she said. “It will be fun and a different night than what we’re used to. We have an amazing chef here (at the Greenwood), but Roary is able to take it to the next level of fine dining and that will be nice to see.”
From This Rock will be at the Day’s Inn in Stephenville tonight. Veteran cook Alice Sansome, who worked at the hotel for 18 years before retiring and then coming back to work two years ago, is also looking forward to learning something new from the visiting chefs.
“It’s amazing to watch them cook,” said Sansome, who also was involved in last year’s tour. “They are so calm and cool. The plates are beautiful. There’s no rush. Everything is just perfect.”
From the precision of cutting up vegetables to the beautifully decorated dessert dishes, Sansome said there is more to fine dining than just how great the food tastes. She said it will be a great opportunity for the many young cooks who also work at the hotel with her.
“You eat with the eye,” she said of the fine art of putting the finishing touch on the presentation of a meal. “I can’t wait to see what else I can learn.”