HEEELLO!

Just found out there is two Tasting Room's completely unrelated to the one i work at in NYC.

The menu from the website:
DAILY CHALK BOARD MENU SELECTIONS
at THE TASTING ROOM WINE BAR & CAFÉ on 1st St Heirloom Popcorn, Nuts, Olives, Pickles
Cannelini Bean & Olive Oil Dip
Chilled Asparagus Soup
Shiitake Mushroom Salad
Organic Ricotta Cheese & Croutons
American Farmhouse Cheese Plate
Foie Gras with Pears & Brioche
Duck Rillettes with Colin’s Mustard
Country Terrine with Pickles
Homemade Chorizo
Grass-Fed Piemontese Beef Meatballs
Dark Venezuelan Chocolate & Fruit
Fruit Smoothies
Tasting Room Granola & Yogurt


Very old school, and I'm not quite sure who'd be into cold asparagus soup.....but oh well!

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Came across a really cool video of Ferran Adrian showing off Alginate here!

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Which brings us to the dish of the day, which utilizes Alginate, we've got Mango 'Caviar'

Dish of the Day

peas 2008 by Ferran Adria of El Bulli

Second Problem.

Pascal the head of the Hospitality program at Fanshawe, came into my work and I had to make him some stuff to eat, carpaccio, half rack o' lamb. which was nerve racking enough as it is, but then the bartender Julie, who is good friends with him made me introduce myself to the guy. A true french man, tells me he enjoyed the food, then asks me what inspires me.

Hit me so off guard, and the first thing that popped outta my mouth was Jackson Pollock.

First Problem

In Montreal it's perfectly acceptable to eat Foie Gras Poutine, in fact one might feel unreasonably fashionable doing so. That's not considered going to far.

But when I put out French Toasted Peanut Butter and Jelly Sandwich, using a Pinot Noir & Concord Grape Jelly it is?


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I hope one day food makes me rich enough to afford a kitchen like this: