(There might have been wine involved), only this time with a friend. A lovely four-course meal, the highlights of which were probably the cold foie gras we all started with, and the champagne-poached oyster appetizer I had to follow.

We spent a mellow New Year’s Day (well, I did—Jean actually went canoeing in the rain).

Then on Monday, we did that slightly crazy multi-course cooking thing we do. The Monday actually being the day before we had to go back to work, though, we did scale it back a little, starting the dining at an earlier time, and only attempting three courses this year.

Appetizer: Mussels and clams with lemon grass

This was from a book by Christine Ingram called Appetizers, Starters and Buffet Foods, which I took out of the library. (Did I mention we have library in walking distance now? Me likie.) Though the ingredients sounded delicious—the seafood steamed in a broth of lemon grass, white wine, lime, and coconut cream, the instructions didn’t really make sense. It said to put in the wine with seasonings and cook it until it was almost gone, then add the seafood, then take out the cooked seafood, and reduce what was left by half. How can you reduce nothing by half?

Anyway, so this ended up a free-wheeling improvisation, especially since I also had to use lemon grass in a tube, fresh limes rather than “kaffir lime leaves”, and coconut milk with coffee cream rather than coconut cream. And since we were also in the middle of cooking the main course when we had to start this (it’s just how these meals work), it was a little stressful.

Fortunately, it turned out delicious!

A few of the mussels and clams might have ended up a bit overcooked, but most had a really nice texture, and the broth tasted amazing. We had about three pounds of seafood here, and we ate every bite.

The wine it cooked in was an Oyster Bay Sauvignon Blanc, but for serving, we went with a Stratus 2006 White, which is a rich white blend. It was nice and complex, and definitely involved some Chardonnay. (Website says: Also Sauvignon Blanc, Gewurztraminer, Semillon and Viognier.)

Main course: Cider and honey roast leg of lamb with crisp roasted potatoes and caramelized Brussels sprouts

Three recipes here. The meat was a Gordon Ramsey offering (and also a library acquisition), and never having cooked leg of lamb before, I followed the recipe pretty much exactly. It basically involved roasting the leg with garlic, thyme, and apple, and basting it with honey and cider. Really not too difficult; you just have to allow 2—2.5 hours to get it done.

The only thing that didn’t particular work was the gravy, which he claimed could be produced from the leftover cider with added chicken broth—with no thickener. He claimed that it cooked down to the proper consistency, but there was a ton of liquid! So we just used it runny. It tasted good, but was definitely more bouillon than gravy, to me.

The potato recipe was from Cook’s Country magazine. In their usual method, they had tested and experimented until they came up with the perfect technique for producing a crispy texture on the outside, and a creamy texture on the inside. But we couldn’t follow that, because we had only one oven, and I decided that it was more important that the meat cook at the proper temperature than the potatoes.

And the Brussels sprout recipe was courtesy of Gwyneth Paltrow’s My father’s daughter, a Christmas gift. It was a quick recipe we could do after eating the seafood, while awaiting the meat: You basically steam the Brussels sprouts for seven minutes, then cut them in half and sear each side in olive oil, and serve with lemon juice, more olive oil, and coarse salt.

We had a good year; this all turned out well also. (Though I couldn’t eat that entire plate, above.) Despite their lack of perfectly crispy exterior, the potatoes were very good—Jean thought they were the highlight. The meat was tasty and tender. And strangely, it tasted even better the next day, when we had it as a leftover.

The Brussels sprout recipe was intended to make converts of those who don’t like Brussels sprouts, and I could see that. As Jean said, they kind of ended up not tasting like Brussels sprouts very much. They were good, but since we actually like Brussels sprouts, maybe they didn’t need all the disguise.

We served it with a wine that we picked up in California, a 2004 Bartholomew Park Cabernet Sauvignon. It was very nice, full and fruity but still with some tannins.

Dessert: Praline cream pie

This is from Cooking Light magazine. It wasn’t difficult, but it was involved, as you had to make the crust, then let that cool, then make the praline layer, and let that cool, then make the cream, and (you guessed it) let that cool, then put the whole thing together and chill it for a long time. So I started that in the morning, and we ate it around 8:30 or 9:00, and it still wasn’t completely set.

On the other hand, it was nice to have dessert out of the way early, so that last part of dining could be quite relaxed. And slightly runny or not, it was really very good. Like a lighter sugar pie, maybe?

We had that with a Peller Estate Ice Cuvée, a lovely blend of ice and sparkling wine.

As recipe source, I went for the nontraditional Google, and found many recipes. Most, however, involved candy thermometers and manual stirring. Lots of manual stirring. Much complaining about a need for strong arms to successfully complete the recipe.

This was starting to seem less fun.

Near the top of the results, though, was one from Allrecipes.com Canada, that said simply:

1 cup white sugar
1 cup brown sugar
1 cup heavy cream

1. In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
2. Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

I thought, that’s the one for me!

Based on comments, I adjusted the microwave time down slightly, to 9 minutes (which also made it easy to stir on the 3 minute marks). As for the mixing part, I couldn’t make it quite to the 4 minutes—not because my arm was sore—but because it just seemed to be getting too thick.

That’s where experience with this stuff would help, as I wasn’t totally sure what texture I was aiming for. The result was slightly more crumbly than I think was ideal.

Still, with those ingredients, it’s hard to go wrong, and it did taste delicious. I brought it in for work pot luck, and the worst part was being asked by anglophones what it was, as I can’t find an adequate English word for it. (It’s along the same lines as fudge, but it’s not fudge.) But despite the slight crumble and the weird French name, it proved very popular—in fact, there was none left.

Just like at Réveillon.

First of all, the math is just too difficult. They, of course, cannot conceive of making any less than 12 pies at once. Whereas I, who do not have a steady stream of French Canadian visitors during the holiday season, only want one pie. You try dividing all the ingredients by 12.

Plus, I have the definite sense that even I went for the 12, mine wouldn’t be quite like theirs. I just don’t have that experience behind me.

So, I actually follow a recipe by someone who isn’t even French Canadian! You can tell because it’s for only one pie.

But even at just one pie, I fret over the unhealthiness. Two pounds of ground pork? The fattiest meat ever? Really?

So this year I experimented, making a tourtiere that featured:

1 lb organic ground chicken
1 lb free-range bison
No-trans far, vegan shortening in the crust (which is, I must say, totally hilarious in a “meat” pie)
Oatmeal instead of potato as thickener
Organic “beef-like” broth for flavor
Plus a bunch of herbs and spices, including odd ones like nutmeg and all-spice.

And I served it with warm curried potato salad and roasted beets with balsamic vinegar and truffle oil. (I mean, why start being tradition at this point.)

OK, it’s probably still not “health food”. At the center is still a bunch of meat in pastry. But at least its fats are less cloggy.

And the really amazing thing? The darn thing was delicious!

Si la France a ses rillettes
Son foie gras, ses crêpes Suzette
La Belgique a ses gaufrettes
Et Milan son escalope
L’Portugal a ses sardines
Toronto sa margarine
L’Espagne a ses mandarines
Et l’Anglais son mutton chop
Mais nous on fait exception
Au diable l’importation.
À part la patate (bis)
La patate à part (bis)
Le ragoût de pattes (bis)
La soupe aux pois…
Qu’est-ce qu’on dévore? Ah!

Mais la toure, toure, toure
La tourtière
Qu’on savoure, voure, voure
Tout entière
Quand c’est fête, fête, fête
Ménagères
Faites, faites, faites, faites
Des tourtières!

First up: Canoe!

We’ve been hearing about Canoe for years and years, and finally went. For lunch, because that’s cheaper.

It is a beautiful space up there on the 54th floor. Even though we had a somewhat cloudy day, it still offered an impressive view of Toronto.

We did feel slightly underdressed, as we were in our rock concert gear while most everyone else seemed to be on lunch break from their Financial District jobs, and therefore in business dress (the only nod to Friday being that many of the men didn’t have ties). Nevertheless, we received impeccable service. (And very prompt.)

For some reason this is now a two-star restaurant in Where to Eat in Canada, but to us, it was definitely three-star food. It’s not every day you swoon over squash soup, but theirs did taste divine, featuring a maple accent. Maybe even better than the wild mushroom soup Jean had, though no complaints about that one either. For mains, Jean had a beautiful goose cassoulet, and I had a salmon fillet that I’d hoped would be more smokey (it was described as “smoked”), but came with fairly amazing rice in broth. How often do you describe rice in broth as amazing?

Vertical

Our dinner restaurant was a no-star listing in Where to Eat, and was indeed not as impressive as Canoe. Still, Vertical is not a bad place to go. It has fun, lively-looking bar area, and a quieter dining one. We were there quite early in a bid not to miss any of the concert, and our waiter was quite accommodating in not rushing us through the order selection process.

The meal was fine but not outstanding, except for one item: the haddock ravioli with truffle and chanterelle. Which sounds totally weird. But it was just delicious, with pasta of perfect texture, and a fantastic blend of flavors.

Le Petit Déjeuner

I don’t usually go on about breakfast, but I feel a need to mention Le Petit Déjeuner, on King Street East, because it had the most amazing scrambled eggs. Really—scrambled eggs. I’d never had such amazingly light, fluffy ones before. (The waffles were also quite delightful.) We got to wondering how they achieved this texture. Jean’s been studying the matter with the help of an egg cookbook written by a French chef. He’s getting closer…

Tawse Winery

The next part of this weekend getaway actually took place in Niagara-on-the-Lake, as part of a work thing of Jean’s. Included was a group tour of Tawse Winery (sometimes Jean’s job is really tough). Jean and I had visited before, but that one was the typical step up to the bar and try out a few tastes of wine type. This one featured four different wine stations, each with a food item that suited the wine being tasted, followed by a visit to the wine cellar where we could try any other wines they made. And, we were led on the tour by the vintner himself.

All the little appetizer items were very nice on their own, and did suit wine being highlighted. And those were all good, except that the Pinot Noir just wasn’t quite there yet. (The vintner agreed; we were tasting it before it was ready to be bottled and sold.) We got a full explanation of their wine-making process, and how it’s different from most other wineries, so I did come to understand why Tawse wines cost more than many. Despite that understanding, though, we still bought only one bottle each of their two cheapest wines, the Riesling and the rosé.

Vineland Estates

Our one winery stop on the way home was at Vineland Estates, in Vineland (would you believe). I wanted to go after having enjoyed their wines at the Solé dinner, but in the end, we didn’t even do a wine tasting here—they seemed a bit busy, and we didn’t want to wait. But, we did have a fine lunch. They have a very beautiful room with a view, enjoyable even on this day, which was gray and rainy. And all the food was very nice. We went totally seafood, sharing mussels to start, then Jean had the bouillabaisse while I had the smoked trout (which was as smokey as I’d hoped). Nice job on all the fish for being so far from the sea.

But, anytime I’ve been there for a special wine-food pairing dinner, they’ve always done an excellent job. So I was willing to try their September local food special, which is as follows:

“Sledgers” Organic Micro Greens
… hemp seed and lemon vinaigrette, fresh peaches, “Pingue” natural prosciutto

2009 Semi Dry Riesling 3 oz

Jumbo Scallop
… beet marinated, sweet pea and mint puree, pancetta cup

2010 Unoaked Chardonnay 3 oz

Tomato Mille Feuille
… roasted “Elmira’s Own” cherry tomatoes, “Woolwich” goat cheese, puff pastry, dill pesto

2010 Pinot Meunier 3 oz

Ontario Duck
… Roasted “Brome Lake” duck breast, zucchini fritter, heirloom carrots, red currant compote, cassis jus

2009 Elevation Cabernet 3oz

“Rosenburg” Blue Cheese
… green apple sorbet, pear chips

2008 Cabernet Ice Wine 1 oz

Five Course Preset Dinner $ 50 per person, Wine Pairing $ 30 per person

I have to say, everything was just delicious. The scallop was perfectly cooked. The mille feuille had a great texture and nice balance of flavors. The cassis jus nicely accompanied the medium-rare duck. The green apple sorbet was a highlight of the dessert.

The wines were lovely, too. I wasn’t that familiar with Vineland Estates, but now I’m interested in checking them out. The off-dry Riesling and the Pinot Meunier (wonderful nose on that one) were highlights, but they all worked well. And I’d never had Cabernet Sauvignon ice wine before.

The service was very prompt and very friendly. We are a little spoiled, though, as we were somewhat expecting a full explanation of each dish, but they don’t really do that at Solé. So we just kept asking questions:

• What’s the sauce?
• What are these things on the scallop?
• Which type of wine is this?
• What year is the wine?

And so on. Occasionally our waitress could answer, but very often she had to go running back to get the information. She always did, though.

The only other minor complaint was that the serving sizes could have been a tad smaller, for five courses. But it wasn’t crazy sized, and in the end, the only dish that I couldn’t manage all of was the duck.

So, I’d say this one is a good bet (and a good deal) at Solé. You have five more days to try it out.

Being car-free

The reason we were car-free despite this being a road trip is that we experienced a broken wheel bearing on the car while in Timmins. And in Timmins, you can’t get Audi parts. So, we booked an appointment for the car in Ottawa and dropped the car off there on arrival, after a rather noisy (and lengthy) trip.

The circumstances weren’t ideal, but you don’t really need a car when being a tourist in Ottawa. Particularly as we were staying at the well-located Lord Elgin Hotel. And though we could have taken advantage of their pretty good bus system, instead, boy did we walk. To the War Museum and back. Along the canal. To Parliament Hill at night, where they were projecting images onto the House of Commons. (Very cool.) And of course, to and around the market.

Dining mostly per Where to Eat in Canada

It’s good we were that active, because there may have been eating involved as well.

The first day’s walk was in the rain, so we went to Murray Street. Last time here we’d arrived drenched; this time we were merely damp. Murray Street is very casual, with very friendly service, and has excellent food. We skipped the appetizers, though, and I had the deer fricasse while Jean had the quail. He declared his perfect, but my meat was a little dry. No complaints about the sauce and veggies, though. Or the petit syrah (CA) we drank. I also enjoyed the nanaimo dessert.

For lunch the next day, we tried Play, which was new to us. It specializes in small plates, with glasses of wine suggested with each. I had the gnocchi with peas, endamame, and Parmesan, which was delicious. And the recommended Appleby Pinot. Jean had the mussels with smoked tomato and chorizo, which he also liked, though not as much as my dish. And a Sauvignon Blanc with an unusual taste. For dessert, I had lavendar creme brulee with peach conserve and maple, and a French Muscat, which was very neat tasting—not overly sweet. Jean had a cheese plate with port.

For dinner that day, we tried another new one, Navarra. It specializes in the unusual. It was also remarkably small, with its 20 table packed in tight.

I decided to be daring and order the bone marrow appetizer. I’m not sure what I was expecting, but it was indeed a couple large cow leg bones, from which you had to extract the marrow with a little fork. There were also olives, bread, and roasted red peppers. Everything tasted good—even the marrow, which had a mild beef taste. But frankly, it kind of freaked me out.

Jean meanwhile, had ordered the lamb prosciutto. only to find it very heavy on the salad greens, which aren’t really his thing. So, we traded. I founded his Parmesan-laced salad delicious (the lamb was just so-so; I would have preferred it more crispy); and he found the marrow the best part of the whole meal.

On to mains. I had sea scallops, which tasted good, but boy did they seem overcooked. Affected the texture. And Jean had the gnocchi, which he liked, though he found it pretty spicy. So this was an uneven one. (We had a couple glasses of the house wines, which were fine, but not exciting.)

But desserts, we had no complaints about. And the service was very good.

The final meal of note was at Signatures Bistro. It was our first time since it had been transformed into bistro style, and lost a star in Where to Eat in Canada. But the room still looked very grand, with white linens and all. And the food? Pretty damn amazing.

I started with the asparagus soup with gnocchi, which was as a surprise, as I had been expecting more gnocchi, less soup. But the soup was the best part. Just so fresh and delicious. And my main was a duck magret with beet foam, rhubarb, and cherry compote. Oh my, God. Amazing,

Jean seemed pretty happy with his escargot appetizer and pork main, as well. And certainly his cheese plate dessert. Me, I went with chocolate ganache with ice cream.

Though we didn’t have as many people tending our table as before, the service was still excellent. Except at the very end, when our waiter just… disappeared. Very strange, and unlikely to have happened in the old days. (Maybe he was out looking for their missing star rating.)

And the museums?

We did use our two museum entries. The National Gallery was featuring a Caravaggio exhibit that showed his influence on other painters of his time. It was interesting, seeing how different artists inspired each to take on similar themes and styles. In some cases it was difficult to tell one from the other. But on a pure art level, we weren’t totally blown away.

The War Museum had a special exhibit on medicine in wartime. You kind of got a tour through the different types of injuries soldiers suffered, and how these were treated through history. (Much better now!) The whole thing was a bit gruesome, but it was the infections featured near the end that I had the most trouble with. Eew. And the very last part was on psychological injuries, like post-traumatic stress. Oy.

And then we had the rest of the museum to see. We joked that we hoped it was cheerier, like “the lighter side of war”. But by comparison, it actually was. Like to explain the War of 1812, they had a film of French and English Canadian sitting together commenting on a documentary about it. Then partway through their Native friends pipes up. “Jim, when you did get here?” “Me? I’ve always been here!” I thought that was funny.

Best wine tasting experience: Karlo Estates

Which is interesting, because right before going there, we were warned by other visitors that the person doing their wine tasting wasn’t very knowledgeable and, for example, didn’t particularly like red wines.

But we got a very well-informed dude leading through a series of five of their wines, all accompanied by suitable matching food! (Like olives, Cheddar, almonds.) It was challenge for him, as it was busy and he had to manage various groups all at different points in the tasting, but he was up to the task.

So, maybe the advice is to visit the winery in the afternoon rather than the morning.

Another neat thing is that they offer kinds of wines not available elsewhere in Ontario. Their rose, for example, is made with the Frontenac Gris grape, that is not even recognized by the VQA. But it was very good, and as rosé’s often are, quite reasonably priced at $16. Though relatively sweet (sugar level 2), it didn’t seem cloying. “Exuding flavours such as strawberry, citrus with a spicy finish and a hint of cinnamon.” the tasting notes say. That could be about right.

They also work with the Bordeau-style grapes: Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot. (Did you know you could get Malbec in Ontario? I didn’t.) The blend of these is available as a wine they call Quintus ($35). When one of the individual grapes is having a good year, they will bottle and sell that on its own. Currently, the petit verdot is approaching that status. Though not quite ready for bottling, we were able to taste it as well.

And… They make port! And it’s really quite good, very smooth going down. $29 for a 500 ml bottle.

Runner-up: Rosehall Run

It was just a straighforward wine tasting, not a whole guided experience with snacks, but they were very knowledgeable and accommodating here. (Like, printing out a copy of the tasting notes for me.) Our favorite of the wines we tried here was the off-dry Riesling ($17.75), but we also enjoyed the 2008 Pinot Noir ($19.75) and the 2009 Sullyzwic Rosé ($14.75).  The Globe and Mail said “Rosehall makes some of the best-value wines in the County.”

Also worth noting for more unusual wine offerings is The Grange of Prince Edward Vineyards. We restricted our tastings here to three premiums offerings, and ended up purchasing two of them: The nice Champagne-style Brut 2008, a sparkling wine mix of Pinot Noir and Chardonnay, $29, and the late harvest Sauvignon Blanc, a pleasantly sweet dessert wine that was made almost accidentally by forgetting some grapes on the vine. It’s $24.75. (I also enjoyed a glass of sparkling rosé—actually, Pinot Noir—from this winery at one of the restaurants. That one may not be available for general purchase.)

Best winery dining: Wapoos Estates

We say this despite not being huge fans of the wines, which all struck us as ultra-dry and quite different from the ones made at the other end of the county. But, they were quite food-friendly, and the food was just delicious. We stopped in here for lunch on the way in the way in, so we didn’t have anything too fancy, but everything was super-fresh (like the tomatoes in the gazpacho), made in-house (like the tortilla in the smoked pork sandwich), and with nicely balanced flavors.

Plus, it was just a beautiful day, maybe the best of our vacation, and they have lovely grounds there. So it was nice to be sitting out looking at water and views while sipping some wine and eating good food.

Despite not being too bowled by the vino, we did get one bottle of Baco Noir here.

Runner-up: Norman Hardie

Pretty easy win for Norman, as it’s the only other winery we dined at. All they offer here is wood-burning oven pizzas. I had the special of the day, which was a lemon-scented one. Which seems weird, but was quite nice. However, Jean’s Margherita, which is part of the general menu, was better, thanks to the delicious tomatoes.

It’s quite a casual dining experience on a patio, with communal tables. Fortunately, we had another nice day, so that was perfectly enjoyable.

Norman Hardie makes somewhat expensive wines, so I had thought this was a way to have some without a tasting and feeling the temptation of buying up bottles. That worked out. I had a glass of the Chardonnay, which didn’t taste at all how I expected. Not oaky at all, I guess. I finally concluded that I quite liked it. Jean had a 2009 Pinot Noir. It was also quite enjoyable, but again, that’s not the best of Pinot Noir years, so there it is.

Also worth noting is the East and Main Bistro in Wellington. That’s a restaurant, not a winery, but it’s a very good one, and the wine list is mostly Prince Edward County wines, many available by the glass. We complicated our lives by ordering items that were impossible to find a matching wine for (pickerel for me and osso bucco for Jean), but managing by me starting with a glass of that afore-mentioned sparkling rosé, then switching to join in on the bottle of 2010 Sandbanks Baco Noir, because it was just delicious, whether it really matched fish or not.

Favorite overall winery: Sandbanks

At least if you go by the number of bottles purchased! They are also quite reasonably priced, which doesn’t hurt. The wine tasting experience there is nothing very special, but you get good service. We especially enjoyed the Riesling and the Baco Noir, of which we bought the 2009 Reserve as well as that 2010. (That will be an awesome year in Ontario reds, by the way.) But we also liked the Cabernet-Merlot and the Shoreline, which is a blend of Chardonnay, Rieseling, and Gewurtz.

Yes, we are very well stocked in wine right now. We might have to have a dinner party or something.

Of course, we weren’t the special guests this time; just three among many at the sold-out dinner featuring wines from Rosewood Estates. As always, the restaurant was too loud, but we were seated nearer to the back, with no table beside us, making that fact less annoying.

The first wine on tap was the 2009 Sémillon, which would prove the favorite for Jean and me. Though I expected a fresh dry style, it actually had a sugar level of 1, and was very pleasant. Our first course was described as:

Raw scallop with sea-buckthorn berries and a green onion tempura and honeycomb vinaigrette

We were presented with a single large spoon of what looked like mixed veggies. Not sure where the scallop was in all that, we concluded it must be mixed in there.

But we were being dumb. That was just the amuse. The first course actually looked like this:

The raw scallops, though it seems as though that should be gross, are quite delicious. The sea-buckthorn berries, a first for all of us, were quite tart, with an interesting texture. The green onion tempura was just delicious; possibly the highlight of the dish. And it included a piece of Rosewood winery honeycomb (they also have bees and honey at that winery), that was soft and blended nicely with the tart berries.

The next wine was the 2009 Natalie’s Sussreserve Riesling. The winemaker was there, and explained the process of making it, which is an unusual one. To quote the website:

Some juice is kept separate and stays unfermented. The rest of the Riesling juice is fermented and made into a finished wine. Just before bottling the unfermented Riesling juice called “süssreserve” is added back to the wine to add complexity, character, structure, natural acidity and of course sweetness.

We’ve really enjoyed other vintages of this one, but we found the 2009 vintage to be merely good, not outstanding. It was served with a composed salad with two warm Quebec cheese, house mustard vinaigrette, and bread crumbs.

The veggies included radishes, which aren’t normally my favorite, but are improved by proper cooking. It also included asparagus and beans, both which I love. The two cheeses (I don’t think we found out what they were) were very good.

Then on with the duck course, which of course means Pinot Noir—this time, the 2009 vintage. Rosewood’s 2007 Pinot was amazing, and their 2010 should have potential. But 2009 was a cooler summer, which means the much lighter style of Pinot. I like that too, but it doesn’t have the same wow factor.

The food was duck bacon (Ontario duck, who apparently eat sea-buckthorn berries) with pinot and honey-stewed rhubar, braised navy beans, and a barley grass jus.

This wasn’t what I was expecting when I read “duck bacon”; it seemed more like smoked duck. Not that there’s anything wrong that. The navy beans proved a nice accompaniment, and dipping the duck into the sweetened rhubarb worked well.

They had really been building up the next wine, the 2009 Johnny Bower Merlot. Only a small batch is available, very little in restaurants, so it was special that we were all getting some. And there was a whole story behind its making, related to hockey player Johnny Bower (which didn’t mean anything to me, but may to you). The taste? Quite nice, really. Our second favorite. Nice and rich, but not overly so. Pretty smooth.

It was served with a beef ragu with cavatelli dumplings, sweet peas, fried shallots, and pickled green onions.

I’m not sure what texture cavatelli dumplings are supposed to have, but I really liked the texture of these, with some firmness to them. The Ontario peas were amazing. The meat was extremely tender and in a very nice, slightly sweetened, possibly tomato-based sauce. But, we were still of some opinion that beef is not really the best choice of meats for a foodie dinner. (Neither is chicken, just for the record.)

And on to dessert! The wine was the honey-based mead royale, which is a cool choice. The dish included strawberries (fresh and stewed), honey-goat milk ice cream, and a rosemary sugar-dusted doughnut.

Nick generally makes good doughnuts, and this one was no exception. There’s also no complaining to be done about Ontario strawberries and homemade ice cream.

So all in all, it was a good night out. The meal (including wine) was $85 plus tax and tip.

At a Verses Chef’s table, you actually do sit downstairs, in a little room just outside the kitchen, rather than in the main dining room. It’s very quiet and intimate and you feel very special. Especially given that you also get your own chef and sommelier for the evening, who have a created a menu just for you, with matching wines.

The table looked a bit intimidating at first, with each place set with six forks, six knives, and six glasses of wine, but with the rule of working your cutlery from the outside in, we were ready to go.

When the first item was brought out, the chef joked that while they used to start with the smallest item and proceed to the larger courses, now they were starting with the largest and it would all get smaller from here. Because this was the amuse, which was a single scallop on a sorrel leaf with lime and olive oil garnish (and I’m officially not going to remember all the details of all the garnishings). It was really delicious, and we definitely could have eaten more of those.

The wine poured next was a French Sauternes, a sweet wine, which gave us a clue what our appetizer might be: le fois gras. This particular item was inspired by someone at our table (not Jean) who had once ordered foie gras for dessert. So this was kind of foie gras as dessert: the seared meat accompanied by a cone of foie gras ice cream (which you can’t really see in the photo) and local strawberries with pea tendrils. Very exciting for me to have my own foie gras at Verses instead of just tasting Jean’s, I must say!

Appetizer numéro deux was the Verses version of a Clubhouse sandwich: crisp homemade bread spread with tarragon mayonnaise,  then topped with pancetta bacon, local tomato and lettuce, and rabbit. All quite delicious, with the tomato actually being the highlight! There is simply nothing like tomatoes in season. That was served with a very nice, lighter-style California Pinot Noir.

I should mention here that they would bring the food and pour the wine first, and then explain what it was. So in this time we would amuse ourselves trying to guess what things were. The previous dishes weren’t a huge challenge, but the next meat was a puzzle: Was that duck? Quail? Also a mystery was the white foamy stuff. We could only identify the crisp polenta.

Turned out the mystery meat was “squab”, otherwise known as “pigeon”. Something I’ve never seen on a Verses menu before, though I have eaten it previously. It was delicious. The white foam was fennel-based. And the polenta was so good, I’m thinking I should try making my own. The accompanying wine for this was a Shiraz that was not too over-the-top (meaning, not so big and fruity that it dominated the food).

The next wine was a real stumper. It was a bubbly, but definitely not Champagne or prosecco. It was very good and refreshing, but not quite like anything I’d tasted before. Except maybe sake, but that isn’t bubbly, and I’ve never liked sake.

But that was it. It was sparkling sake (served cold). Something I’d definitely try again. And it accompanied our seafood course, which was tuna two ways: Seared and tartar. The dish included some fresh wasabi, which is much tamer than its in paste form (like you get in sushi restaurants). It was served with a sesame seed-crisped rice side that was very interesting (in a good way).

We thought we had reached the dessert course, so when this next item came out, it seemed a bit smaller than expected. But it turned out to just be the palette cleanser, a lovely sorbet, more refreshing and citrusy than sweet.

Because then we had our final main course: Wild boar (lamb for one person) with a variety of vegetables, including sweet potato mash and zucchini. Everything was perfectly prepared—and this may have been my first experience eating wild boar—but I have to admit this is the one course I couldn’t quite finish. It was served with a California Zinfandel, a suitably big wine for this food.

But it’s true what they say: There’s always room for dessert. Especially if you’re me, and the dessert is chocolate. Specifically, a deconstructed black forest cake, with the cake, the whipped cream, the macerated cherries, and a chocolate sauce all served side by side. That, I polished off. It was served with an extremely smooth and delicious port.

And these were the wines. The Zipang is that sparkling sake, and only one of the Shiraz’s were part of the pairings.

(Needless to say, these need to be fresh Ontario strawberries. I got mine at Herrles.)

2 1/2 tsp. balsamic vinegar

(Don’t chintz here. Get the good stuff. I used Balsamico Cotto by John D’Angelo. Available at Brady’s.)

1/4 cup packed light brown sugar

1/8 tsp freshly ground black pepper

3/4 cup low-fat sour cream

(Nothing special here; no-name brand, I think)

1 1/2 Tbs. granulated sugar

2 tsp. grated lemon rind

Sprinkle the strawberries with the vinegar, brown sugar, and pepper, and toss; let stand 15 to 20 minutes. Mix the sour cream, granulated sugar, and lemon rind. Plop on strawberries. Eat.

How’s it taste? To quote DH: “This tastes the way good sex feels.”