Monday, November 26, 2012

Raymond's 7 course tasting menu w/wine pairing

Raymond's Restaurant
Jeremy Charles-Chef
Jeremy Bonia-Sommelier 
*Voted Canada's Best New Restaurant by EnRoute in 2011
*Wine Spectator Best of Excellence Award 2012
*Top 50 Restaurants in Canada by Macleans Magazine 2012

So yeah, they sorta know what they are doing! As a transplant from San Francisco who as eaten in some of the best restaurants in the world...yup, they are right there. Excellent service. Excellent wine pairings. Excellent all the way around. I dined in the lounge, which is far more boisterous...and much more my style , especially when I dine alone most of the time. Chef came out to make sure everything was good...always love that. Jeremy does an awesome job as a Somm, the perfect amount of information. I can't stress how much it drives me crazy waxing poetically on and on and on...up to 5 minutes about excessive information about the wine. Hey! I love to learn, seriously, I am working through my ISG Somm degree...BUT...I have food in front of me, just sayin! Raymond's is a total must do for any foodie living here or visiting.Enjoy!

Trio: (1)PEI Oyster with cucumber pearls. 
(2)Tuna,clam, potato, leek aioli, guanciale & nasturtium leaf.
 (3) Pork, bacon, pickled vegetables & lamb tongue
Wine: Jean Laurent Blanc de Noir NV

Lester's pickled beets, creme fraiche, crispy beets w/ Sherry Vinaigrette
Wine: Moreau Vouvray Demi-Sec 2009

Arctic Char: Lester's farm potato, seared scallop, spinach, shellfish cream
Wine: Gitton Pouilly Fume 2008

Cod: Jerusalem Artichoke puree, braised celery, smoked pork jus
Wine: Clos Floridene, Bordeaux Blanc 2007

Mushroom Risotto: sauteed mushroom, white wine, parmesan, fresh herb with truffle oil.
Wine: Roberto Voerzio Barbera D'alba 2009

Howard Morry's Lamb: crushed fingerling potato, celery root puree, confit shallot
Wine: Chateau Poujeaux Moulis en Medoc 1998

Cheese Course: Le Douanier, Niagra Gold, 1608
Wine: Stratus Red Icewine 2010

(Not part of the 7 course meal...a prior visit ) Mt. Scio (local greenhouse) tomato salad.
As delicious as it looks, gorgeous presentation!

Sauteed Foie with seasonal, local berries. Amazing.

Wine Pairing with Foie...perfection.

Saturday, November 24, 2012

Piatto's St. John's
They are VPN certified...only the second in Canada to be so! What does that mean?
They follow the tradition and processes of tradition Neapoliton pizza making. 

Hi,I am Diane,and I'm a total pizza snob. There is is. I will eat deep dish when I'm in Chicago...but outside that I must have thin crust, chewy or crisper is fine but wood fired and minimal toppings.I have eaten it in Italy, NY and San Francisco. Piatto is doing a great job. I have a couple of my fav spots in SF but in St.John's I now have my new favorite.

Prosciutto Pacchi: Mozzerella Balls wrapped with Prosciutto and baked in San Marzarno tomato sauce


Pizza of the week: Proscuitto and mushroom