Aperitif: Falanghina, Camporeale, Lunarossa from Campania, Italy.
Amuse bouche were paired with blanc de blancs, Schramsberg 2012, Calistoga California. A classic French Terrine:
Radishes with nettle butter.
Raw fish and turnips.
Steamed oysters with burnt lemon, lime and orange oil (these were INCREDIBLE)
After the amuse bouche came asparagus with ramps and bottarga (dried mullet roe, a Mediterranean delicacy) paired with Fernao Pires, Porta de Teira, Ninfa Branco, 2012 Tejo Portugal.
This was a "TBD" course... it turned out to be clams with potato. Amazing.
Blood cake with peas and broad beans. Paired with Granata, Barranco Oscuro, 2010, Granada, Spain.
The final dish was spectacular- aged beef with romaine and anchovy. Paired with Barbara d'Alba, La Cresta, D.O.C, Roche Dei Manzoni, 2010 Piedmont Italy.
James Henry used an impressive array of Ontario ingredients from nettles to local cheeses. The dessert was outstanding- an almond tart that was not too sweet, with a goat milk sorbet. A refreshing ending to a very rich meal. This was paired with sherry, a 30 year-old Oloroso, Bodegas Tradicion from Jerez Spain.
The sommelier was knowledgeable and delightful... all the servers were just as excited to be there as the guests.
There were about 70 people at this secret pop-up dinner, and the wonderful thing about Charlie's Burgers events is that you all sit together and you meet such lovely people. We dined with Mac and Norma who were wonderful. What a fun night... incredible food and wine, and it was spectacular to get to experience one of the hottest restaurants in France right in downtown Toronto. Rosie :)