Plum gallette by the son. (at Philadelphia, Pennsylvania)
from Tumblr http://ift.tt/2FuGGFk
Apricot “clafouti” (everyone knows that a clafouti made with anything other than cherries is a flognarde) but also nothing like a flognarde. More like a buttercake (?) with apricots. Still delish.
Chicken pate (before the Tourtiere); shaved fennel and celery, with a drop of vinaigrette, apple, sultana with capers, crostini. Saturday food at its finest. (at Biff’s Bistro)
Estrella Damm: Barcelona lager. Delicious enough to fight for independence. Notes on notes. Lagers have to fight to be more than meh, this won that fight in the first round. Get it? Round? Hah? HAH?!? (at Biff’s Bistro)
This is supposed to be Black Forest Cake, but No. It wasn’t cloying, the buttercream wasn’t greasy, and the cherries were…. “compoted” or something to make them harmonize. “Beauty” as they say up here. (at Fairmont Royal York)
Perfectly cooked, nicely butchered striploin. Those I think, are mint cotyledons. The jus had that expert extra elements flavor-wise. (at Fairmont Royal York)