Tag Archives: wine

Finding My Favorite Wine With LCBO’s goLocal Promo

27 Sep

LCBO goLocal wine Ontario

I’ve always loved the idea of Ontario wine – that is, the idea that our province is home to a wine-producing community that wine aficionados from around the world recognize alongside some of the old-world giants like France and Italy. Unfortunately, try as I might, I’ve never quite managed to fall in love with Ontario wines. Many of the local wines I’ve bought from LCBO shelves just haven’t done it for me, for several reasons: I’m a red wine drinker, and while Ontario produces both reds and whites, it’s usually the rieslings and chardonnays that get the accolades. And as much as I enjoy reds, while I haven’t met many Cabernet Sauvignons or Tempranillos I didn’t enjoy, the Cabernet Francs and Pinot Noirs that dominate Ontario vineyards haven’t dazzled my palate.

Niagara winery wine Ontario

These were the preconceived notions I took with me on a recent media tour of the Niagara wine region to mark the start of the LCBO’s goLocal campaign. I joined several dozen food and wine writers on a Via Rail trek to St. Catharines, where we were split into two groups, each group boarding a different shuttle bus to explore different wine producers. This year marked the twentieth consecutive year of the LCBO’s annual fall promotion of Ontario wines, and the theme of its 2011 campaign – find your favourite – seemed apropos considering my apprehensive attitude toward local wines. We were going to be given the opportunity to taste our way through more than a dozen whites, reds and sparkling products from the Niagara region, and I was determined to leave with a better understanding of our province’s wine industry and, hopefully, to have found a few bottles that I loved.

barrels wine Ontario

Over the course of the day, my group met with winemakers from Hillebrand Estates, Trius, Vineland Estates, Peller Estates, Angels Gate, Henry of Pelham and Diamond Estates (producer of the Dan Ackroyd line of wines). Being given the chance to connect with the producers, listen to them talk about their passion and knowledge for winemaking and the Niagara region, and taste a number of their wines back to back made me realize just how lucky southern Ontarians are to live so close to such a vibrant wine-producing region. This is key to really understanding local wines, because while standing in your LCBO and trying to choose an Ontario wine from a wall of products and labels you’re not entirely familiar with can be intimidating, spending a few hours immersed in the land that bears these wines and having the experts walk you through the differences between each grape, blend and vintage can help you zero in on something you’ll enjoy.

tasting room Niagara wine Ontario
Hillebrand Estates winery tasting room being prepped for a busload of food writers.

The wine that ended up having the biggest impression on me was the 2010 Sauvignon Blanc from Trius. This was a surprise to me, in that I didn’t expect to enjoy a white wine this much. But the bright, fruity flavour and really fresh grape bouquet won me over. My runner-up pick (a bottle of which made its way home with me) was 2009 Angels Gate Gamay Noir. AJ McLaughlin, the company’s VP of sales and marketing, commented that Gamay Noir was a grape that didn’t necessarily have the same cachet as some of the more well-known Niagara grapes, but that it produced a “good crossover wine” that often appeals to white drinkers who aren’t big on red wines… or in my case, a red drinker who tends to avoid whites.

Angels Gate Winery Niagara Ontario
The Angels Gate winery in Niagara.

The LCBO goLocal tour reminded me that a visit to Niagara is easily achieved, from Toronto at least, and is a great way for wine lovers to learn more about what makes Ontario-produced wines so special. I may have started the trip as a skeptic, but I definitely left as someone who’ll be a bit more inclined to consider the local racks at the LCBO.

Check out lcbogolocal.com or winecountryontario.ca for info on Ontario’s growing regions, wineries and standout wines.

On the Menu

14 May


Jenny and I have been lucky enough to attend a bunch of great food-related events in and around Toronto, most of which we’ve found out about from contacts we’ve made through Communal Table. Since this means people we know have started to look to us for what’s going on in Toronto’s food scene – and we don’t always remember unless we have it written down – we figured it’d be a good idea to start up a periodic listing of cools events we’ve found out about.

While we’re not planning to run this listing on any sort of defined weekly schedule – at least not initially – we will offer up a look at what’s “on the menu” once in a while, as we get wind of interesting happenings. Here’s what we’ve heard about recently:

86’D at the Drake Hotel:  Cheese Rave
Monday, May 16

Food-related fun is the focus of Monday nights at the Drake Hotel’s 86’D events, hosted by local food personality Ivy Knight. Each Monday evening features music, food cook-offs pitting local chefs or amateur cooks against each other over a themed dish (think battle pate or kimchi), and great drinks from the Drake’s bar staff. This coming Monday’s 86’d is all about cheese, as attendees sample different varieties in recognition of the upcoming Great Canadian Cheese Festival.

iYellow Wines of Niagara on the Lake
Wednesday, May 18

We’ve told you about the iYellow Wine Club in the past, and they’re back with another event aimed at helping people learn about and sample a selection of wines. This one will feature owners and winemakers from 26 different Niagara Region wineries, each sampling two of their newest VQA release wines. In addition to tastings, the event will include food from Oliver & Bonacini and three educational wine seminars. And here’s something cool – for every ticket you buy to the Wines of Niagara on the Lake event, you’ll get a free ticket to one of iYellow’s wine events taking place later this summer.

Recipe for Change
May 26

FoodShare is a Toronto organization with a mandate of ensuring good, healthy food for all. They offer school programs to improve the food knowledge of young people, a Good Food Box program to deliver quality produce to people all over Toronto, and focus on working to change food policy, among other activities. The Recipe for Change event is a night of great food, wine and beer from some of Toronto’s best chefs, as well as local wineries and craft breweries. Proceeds from the event help fund FoodShare’s programs for students. Jenny and I are excited by the list of chefs and dishes scheduled, and we’re planning on being there.

Donate a Can Project
Until May 28

Until May 28, the organizers of this initiative will donate a can of food to Second Harvest for every LIKE they get on their Facebook fan page, as well as a can of food for every follower they get to their Twitter account @donateacan. Sounds like a great initiative, and an easy way for everyone in Toronto and elsewhere to help feed people in need through Second Harvest.

Tasting Beringer Wines with iYellow Wine Club

19 Feb

iYellow Beringer

Jenny and I both love wine, and like we do with food, we enjoy exploring different grapes and regions. Neither of us have any formal training in cooking, but I think we know enough about food and combining flavours that we’re comfortable experimenting, rather than being guided by a recipe. We know substantially less about wine than we do about food and cooking, but we generally prefer reds and like certain characteristics (full-bodied, and earthy or spicy rather than full-on fruity taste), and we experiment with different wines that fit these guidelines – experimenting, in this case, means hitting the LCBO and picking something that’s gotten good reviews and has interesting-sounding tasting notes.

While we’re usually able to find some great wines using this method, it’s nice to occasionally have the opportunity to learn about different wines in a more formal setting. Earlier this month, I checked out a wine tasting event put on by Toronto’s iYellow Wine Club. The event was called I Heart Beringer, and provided the opportunity to taste seven different wines produced by this California company.

iYellow Beringer pour

I’ve been to a couple of larger wine shows over the past few years, which allow visitors to taste a huge variety of different wines from all over the world. These kinds of events are great for discovering several new grapes in one place and learning about wine-producing regions (who knew the former USSR member country, Georgia, is actually the world’s oldest wine-producing country – a fact I learned at a recent wine show). But it can be difficult to mentally process the good from the not-so-good after an hour or two of running around tasting wines.

iYellow Beringer Wine Tasting

iYellow’s Beringer event brought together around 200 people in a casual, fun setting at a downtown art gallery, and allowed us to focus our taste buds on a series of wines produced by one company, all from grapes grown in California’s Napa Valley. The Beringer wines being poured were 2009 California Collection White Zinfandel, 2009 Founders’ Estate Pinot Grigio, 2009 Founders’ Estate Sauvignon Blanc, 2009 Founders’ Estate Chardonnay, 2008 Founders’ Estate Merlot, 2008 Founders’ Estate Cabernet Sauvignon and 2008 Founders’ Estate Syrah. I tend prefer cabernet sauvignon, and this was the one that stood out for me the most. But I really enjoyed the opportunity to taste these all at once and to be able to compare Beringer whites and reds from the same vintages.

Ange Aiello
Ange Aiello, founder of iYellow Wine Club

Ange Aiello (get it… iYellow) started iYellow Wine Club in 2006 after moving to Toronto from the Niagara region to provide people with the opportunity to learn about wine in an approachable, fun and casual environment. I talked to a couple people at the Beringer tasting who said that they generally avoid the bigger wine shows and educational events because they feel intimidating, but that they enjoyed the laid-back vibe of the gallery, with tasting stations set up around the venue and a DJ spinning tunes.

iYellow runs several events over the year, including tastings, wine education events and tours of Ontario’s wine regions, with prices starting around $35 a head, which seems like a pretty reasonable deal to me for wines, food and some valuable education.

For more info on upcoming iYellow Wine Club events, check out www.iyellowwineclub.com

(Special thanks to iYellow Wine Club and photographer Patrick Sijis for use of the images.)

Angéline’s Restaurant & Inn

14 Oct

Neil and I are storytellers by nature. With his journalism background and mine in television, we share a soft spot for a good, inspiring and relatable story. We love talking to people and discovering what makes them tick, and we take personal inspiration from people who are doing amazing things, especially in the food industry.

And so, what was supposed to be a quick overnight visit to Prince Edward County to experience “Taste!” turned into a lovely weekend full of pleasant surprises, both for our palates and the storytellers in us. It felt like everywhere we went, every corner we turned, we found the most interesting people, the most surprisingly delicious food and some real County hospitality.

This was particularly apparent in our experience dining and staying over at Angéline’s restaurant and inn in Bloomfield. It’s a beautiful, quirky (in all the right ways) and charming place where the food itself has just as much of a story as the young owners who have transformed it over the last three years.

At 24 and 21, siblings Alexandre and Melanie Fida may be the youngest people in the county to own a restaurant and inn, but what they’ve managed to accomplish with their new incarnation of Angéline’s is truly amazing.

Alexandre & Melanie

Twenty-three years ago, Alexandre and Melanie’s parents moved to Ontario from Switzerland and searched for a place to open a restaurant. They ended up in Bloomfield and saw the potential that the area had, even though there wasn’t a ton going on there at the time. It was hardly the destination it’s now become. Their chef-father, Willi Fida, wanted to open a high-end restaurant that offered a true culinary experience, even when there wasn’t anything else like it to be found in the area. So, they transformed a run-down Victorian house, using the main level for the restaurant and moving their family into the rooms upstairs. On the property right next to the main house was a small motel with a few cozy rooms, which became the inn. Alexandre and Melanie literally grew up at Angéline’s (whose name is actually taken from the original owner of the property) and watched the area change over time, with their father bringing inspiration to people across the County – especially food producers.

As Alexandre told us, “My dad was really very talented. He stayed true to what he believed in. When we first moved here, he would work with the farmers. No one knew what an endive was, so he talked to them and encouraged them to grow them. With time, the farmers began expanding on the produce they grew; at the time it was very focused on potatoes and carrots. Locally, he’s kind of known as the granddaddy of fine dining in this area.” Pretty impressive, given the reputation the County now has for quality, locally-produced food and wine.

Neil and I spoke to Alexandre for a long time, mesmerized by how intelligent, well spoken and open he was about his story and the history of Angéline’s. He and his sister didn’t originally plan to take over and transform the restaurant and inn at such an early stage in their lives. But when their father suddenly passed away in a tragic car accident in 2007, everything changed for them and they had a decision to make; keep what they knew and had grown up with, or let go and start fresh, breathing new life into a place that their parents had built over two decades.

After the community pulled together to help them get back on their feet, they chose the latter path. They decided to reinvent while still staying true to their father’s legacy. Neither of them have a formal education in hospitality, but they grew up surrounded by it. Their mother, Monika, was a teacher of hospitality in Geneva and had run the place for so many years, so they knew they had a good foundation.

It took them a few years to really make it their own. But they have since transformed the Inn itself as well as the restaurant’s menu, maintaining their father’s core values of using local, fresh ingredients and keeping everything as pure as possible, but also injecting a fresh take and a younger feel.

The restaurant under Willi Fida was very classic French right down to the way that things were plated. Alexandre and Melanie didn’t want to lose that completely, but they did want the menu to feel more playful and inventive. So they put an ad online looking for a new chef, and in a stroke of fateful luck, Executive Chef Sébastien Schwab “found them”, according to Alexandre. The fact that he was French-trained, and that he liked having fun with presentation and ‘playing’ with food, made him a great fit for their new beginning.

More than just playing with the food, Alexandre took to playing with the design of the space as well. After graduating from Toronto’s Ryerson University in interior design, he saw the inn as the perfect blank slate to put his talents to work. They decided to renovate the rooms in the main house to create two suites which Alexandre carefully decorated with a mix of antiques brought over from Switzerland and modern elements that really give off a homey, comfortable and unique feel. More than that, the walls of the inn and restaurant are filled with art by local artists. Everything’s for sale, is one of a kind, and is always changing. To Alexandre, it was important to support local artists as much as local food producers, and to encourage the younger generation to keep growing and evolving the County in every way.

One of three charming dining areas

The café, where fresh coffee and croissants are served to overnight guests

The mix of old and new and the quirky elements that make the place so unique really spoke to me and our stay there was such a calming and cathartic experience.  It felt special. It felt like a place that had taken a lot of care to build. We stayed in the newly renovated “Champagne Suite” in the main house and had an amazing meal at the restaurant that really embodied everything that Alexandre told us about the new concept for Angéline’s. We could taste the fresh ingredients, and we experienced the quality service and attention to detail, while still being surprised and delighted with the playful presentation of the food and interesting ingredients. The atmosphere was warm instead of stuffy, and everywhere you looked you were surrounded by art and creative elements in the design. Design complementing the food and vice versa, all together creating a full experience.

Lounge area in the Champagne Suite

The serene bathroom – a touch of modern amidst the antique charm

Asking questions about the art actually lead us to a visit down the road to see local artist (and server at Angéline’s!) Tammy Love’s shop, “HandWorks”. More than just her gallery, it’s an eclectic artist’s lair filled to the brim with incredible hand-made finds and stories to go along with each. Tammy will share them all with you as she charms the pants off of anyone who steps through the door, giving them her ‘spiel’ inviting them to touch everything, laugh, scream for help and just play. And that’s how it goes in the County… one story leads to another, one visit to a warm and friendly place leads you right down the road to find more of the same.

What Alexandre and Melanie have done with Angéline’s feels like just the beginning, as the County continues to grow with restaurants, wineries, art galleries and shops. And they plan to continue evolving as well, with their focus shifting to re-designing the rooms in the inn and revamping the café at the front of the restaurant. We feel so lucky to have experienced it for ourselves, but more than that, to have been invited to share in the story of the place and of the wonderful people who have brought it back to life.

Now for the fun stuff – a walk-through of our incredible meal:

Amuse Bouche: Beet Carpaccio with Avocado Oil & local herbs

The amuse of local beet carpaccio w/ avocado oil and local herbs was served with a ground cherry (my new fave!), and paired with Casa-Dea VQA Cuvee 2008, methode cuvee clos – a bubbly glass of heaven.

First Course: Trio of Soups served in a specially-designed holder

Soup #1: The most amazingly fresh corn soup we’ve ever had – it tasted like eating freshly picked corn right from the husk. The simplicity yet intensity of flavor in this soup blew us away. Made with sweet corn from Vader farms.

Soup #2: Spiced Tomato from Vicki’s Veggies. Perfectly spiced, savory and smooth. Delicious!

Soup #3: Zucchini from Hagerman Farms. Clean and simple.

2nd Course: Seared Foie Gras on House-Made Gingerbread

Pan seared foie gras with local apples flambeed in calvados, house-made gingerbread, with balsamic reduction, honey nectar and local sunflower sprouts. Seriously. This was probably even more amazing than it even sounds. It was truly so well prepared and decadent and delicious. We could have stopped after this dish and we would have been very happy. This dish was paired with Huff Estates Chardonnay 2008 VQA


3rd course: Lamb Ravioli with Sweet Pea Emulsion

Local lamb ravioli on sweet pea emulsion with sunflower sprouts and basil from the chef’s garden. This dish was paired with 2008 pinot noir county cuvee from Rosehall Run. It was beautiful and the ravioli were delicious, but the sweet pea emulsion was a little too spicy for some reason. Still, a gorgeous course and the heat didn’t stop us from polishing it off.


4th course: Coffee-encrusted Halibut with Parsnip Puree

Coffee-encrusted halibut on parsnip puree with lovage and brunoise of veggies, in a county cider emulsion. This was amazing. It inspired Neil and I to try encrusting fish in coffee sometime. Such inspired flavors! The coffee crunch on the fish was so powerful, yet not overpowering and the parsnip puree was so flavorful and creamy. We loved everything about this dish.


5th course: Trio of House-Made Desserts

Desserts in the trio: Chocolate ganache with a hazelnut feuilletine base, vanilla creme brulee &  local cantaloupe sorbet. Ok, I have to admit, we dug into the dessert before even stopping to take a photo. That explains the half-eaten mess on the plate. Everything was delicious. The ganache in particular tasted very ‘Francais’, especially with the feuilletine crust (which has a finely layered and crispy texture).

Finale: Homemade Nougat

Yes, just when we thought it was all over, they brought over a little dish with pieces of glassy-looking homemade nougat that were soft and chewy and so, so good.

The wine-pairings were  chosen by Alexandre himself (who is very well-versed on the wineries in the county) and each dish was described and explained to us as it came to the table. Check out the current menu for more. Angeline’s will be participating in an event called Countylicious in November where they’ll offer a special prix-fixe menu.

Tasting Prince Edward County

7 Oct

Taste PEC

One great thing about living in southern Ontario is how close we are to so many food-producing regions. It’s nice to be able to get out of the city for a couple days and go somewhere that allows you to visit with and appreciate some of the people responsible for bringing produce, meats, cheeses and wine to our tables. Prince Edward County has been on our must-visit list for this reason, and we finally got a chance to check out the County recently.

The ninth annual Taste! A Celebration of Regional Cuisine festival was the catalyst for our visit, and though we managed to see and do a ton over the three days we spent in PEC – some of which we’ll cover in future posts – Taste! was a great way to begin our journey through the County. The event featured approximately 60 area restaurants and wineries sampling their wares at Picton’s Crystal Palace. And while it wasn’t cheap to properly eat our way through the event ($25/person for admission, including 5 sampling tickets; $1 per additional sample ticket, with most food and wine samples averaging 3 or 4 tickets each), it was definitely worth it to connect with the chefs and producers, and see and taste the passion they have in the local ingredients.

Here are some of the things that stood out for us at Taste!

Fifth Town Cheese at Taste PEC

Fifth Town Cheese was sampling a selection of their great cheeses, as well as a pumpkin chevre tart – a perfect fall flavour combo.

East and Main Bistro at Taste PEC

East and Main Bistro – whose chef, Lili Sullivan, and her husband, chef Michael Sullivan, are Toronto transports – featured mini tourtieres. I’m a sucker for great pastry crust, and this one was delicious.

Buddha Dog at Taste PEC

Picton’s Buddha Dog (which has a location in Collingwood and is a fixture at Toronto’s Brickworks farmers market) with their special Taste! creation, a lamb dog topped with Fifth Town Cheese feta and tzatziki.

Waupoos Winery Gazebo Restaurant at Taste PEC

The team from The Gazebo Restaurant at Waupoos Winery prepares their southwest-style pulled chicken on corn and scallion pancake. This was one of our favorite dishes at Taste!

Waring House and Barley Days Brewery at Taste PEC

The Waring House was serving Barley Days beer-glazed pulled pork sliders. Naturally, we decided to pair ours with glasses of Barley Days Brewery’s County India Pale Ale and Wind & Sail Dark Ale.

Angeline's Inn at Taste PEC

Angeline’s Restaurant and Inn was serving pork-apple-calvados ‘pockets’, which were delicious – so delicious, in fact, that we forgot to take a picture before we ate. When we went back to the booth later to try to get a photo of the food, it was all gone. But we thought their booth design stood out, so I’ve included a photo.

Copper Kettle Chocolate at Taste PEC

This is a small sample of the truffles, barks and ‘shots’ (chocolate filled with local wines) being served by Copper Kettle Chocolate Company. After a couple hours of eating and drinking, I only managed to sample a couple of their shots, but it was enough to convince me to pay Copper Kettle a visit next time we’re in the County.

Taste! A Celebration of Regional Cuisine continues to grow, this year adding a week of programming and related dinners leading up to the main event. Prince Edward County is full of great restaurants, food shops and wineries, and as we found out, it’s worth driving around and checking out as much as possible over the span of several days. But if you only have one day Taste! is a great overview of all the County offers.

Taste! 2010 Prince Edward County

Full Moon Feast = Food Porn

13 May

Jenny and I were at an amazing dinner on April 28 – the night of the full moon – to celebrate Full Moon and other great Spanish olive oils represented by the Olivar Corp.

As you can probably tell by looking at that date and looking at today’s date, I’ve been meaning to post about this for a while and just haven’t gotten around to it. While I could have just let this go without a post, the night – featuring food creations from Toronto chefs Luis Valenzuela of Torito Tapas Bar, Jose Hadad of Frida Restaurant and Lola Csullog-Fernandez of Pimenton – was just so full of great Spanish dishes that I thought it deserved a little showcase here.

Here’s a look at what we ate, for all the food porn aficionados out there.

First course was Ensalada de Corazones from chef Jose Hadad of Frida: artichoke hearts, hearts of palm, oven-dried cherry tomatoes dressed in Full Moon olive oil with vanilla-balsamic vinegar and fresh lavender sprigs. This was a simple, clean-tasting way to start the meal, and a great way to showcase the flavour of the oil. The dish was paired with Bodegas Julian Chivite Gran Feudo Rosado 2008 (Tempranillo, Grenache and Merlot blend).

Next, we had Gazpacho Dauro “dos texturas” from chef Luis Valenzuela of Torito, which was gazpacho presented two ways: as a shooter of gooseberry gazpacho and a gelee of traditional gazpacho with Rincon de la Subbetica olive oil. Paired with Bodegas Gomez & Rial Alargo Albarino 2007 (Albarino). As someone who’s always just thought of gazpacho as cold tomato soup, refreshing but not terribly exciting, I appreciated the new and unique forms of this traditional Spanish dish.

Then we were served Kokotxas al Pil-Pil from chef Hadad: cod tongues with Spanish paprika, poached in Rincon de la Subbetica, with lemon balm and radish cress salad, and oven-crisped baguette with garlic confit. This dish was a big hit. The tongues were poached in the olive oil and added their own gellied texture, to create an almost stew-like velvety sauce. I’ve never had cod tongues, and sadly I’m not sure I’ll ever be able to track them down in Toronto for my own use (indeed, I was told, the chef has his own ‘secret’ source for this rare ingredient).  This dish was paired with Miguel Torres S.A. Organic Nerola 2008 (Xarel-lo/Garnacha Blanc).

At the half-way point of the meal, we had a palate cleanser of Dauro Olive Oil Sorbet served in a citrus ice bowl from chef Valenzuela. I make olive oil ice cream quite a bit, so I was excited when I saw this on the menu. It was obviously not as creamy or rich as an ice cream, but the light milky consistency really let the olive oil shine through.

The next course was my personal favorite of the night. Chipirone Rellenos de Jamon Iberico con Vinagreta de Parqueoliva y su Tinta from chef Lola Csullog-Fernandez of Pimenton: baby cuttlefish stuffed with Iberico ham, featuring Parqueoliva olive oil and squid ink vinaigrette. The cuttlefish had the texture and flavour of grilled calamari, and the smoky taste of the Iberico was a perfect complement. Paired with Bodega Cerro de la Barca Monte Pozuelo 2007 (Cabernet Sauvignon/Tempranillo).

The next dish, again from chef Valenzuela, was Parque Cerdo con Fresas, Manzana y Espuma de Ajo Bianco: pork belly poached in Parqueoliva, served with a dried strawberry and apple cornucopia cone and garlic foam. I never turn down the chance to eat pork belly, so I was definitely waiting for this dish. Poaching the meat gave it a crispy texture and intense flavour, which paired well with the light garlic flavour of the foam. If there was one misstep over the course of the meal, it was probably the ‘cornucopia cone,’ which consisted of julienned apple slices wrapped in a cone of dried strawberry fruit leather. An interesting presentation, but a bit challenging to eat. This was paired with Gran Clot del Oms 2003 (Cabernet Sauvignon).

Though we barely had room for anything else at that point (something that rarely happens to me), we all managed to find extra space in our stomachs once we tasted the amazing dessert of Torrijas con Reduccion de PX y Arbequina y un Chupito de Leche Merengada from chef Csullog. This was a sort of sweet Spanish French toast, with red wine baguette soaked in Pedro Ximenez sherry and Gasull olive oil, and served with a milky merinigue granite and Arbequina olives (yes, olives on a dessert plate!). There were a lot of different elements in this dish, but it all went together magically to create an amazing dessert I’m going to need to taste again at some point in the not-too-distant future. We had this with Bodegas Toro Albala Don PX Pedro Ximenez 2005, a great unfiltered sherry.

It was certainly a feast, and show the talents of three great Toronto chefs, as well as the talents of the team at Sizzling Communications who managed to pull the whole thing together so well.

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