Up next was a Rare Roasted Beef Tenderloin served alongside a vegetable cake and wild mushroom jus. Despite being past rare, the tenderloin was incredibly flavourful and tender. The root vegetable cake - visually quite beautiful - was layered with a creamy onion thyme sauce and was finished with a three year old cheddar that sent this dish over the top.
Dessert was a Vienna Apple Strudel with a Chantilly Crème. Not too sweet, the dessert highlighted the apples and was a perfect way to end the meal.
If the food was a testament to the skills honed by students from Michael Stadtländer during NAIT's Chef in Residence Program, we can expect great things from these young chefs in the future. And that's good for all of Edmonton.