August 28, 2006

The Second Best Meal of My Life - Perigee

I was looking through my saved emails today and found the following. I am so glad that I wrote this down and kept it. It is from June 26, 2005 - it was just before we moved from the GTA and I am so glad that we were able to go to a restaurant like this while we were still living there.

Why is it the second best meal? Well, just wait until I post about my experience at The French Laundry in Napa Valley, CA.

For more information you can go to the website

"On Saturday night we went to Perigee in the Distillery District (and we are now disappointed that we did not discover that area sooner). The restaurant itself seats 32 and all tables look onto the open kitchen. While eating there you can choose from a 5, 6, or 7 course blind tasting menu - with or without wine pairings. This is called omakase dining. A whole table of 6 people could order this and none would get the same dish. It is one of those special occasion restaurants because it can be a bit pricey but it was easily the best food I have ever tasted. We ordered the 5 course tasting menu with wine pairings but ended up getting 6 courses, lucky us!

Breads - Polenta Flat Bread, Caraway Buns, Multigrain Bread with fresh churned butter, olive oil and duck liver mousse.

Amuse Bouche - Bryn - Smoked Salmon on an Apple Slaw
Danielle - Miniature Skewer of Venison with Pita and Onion/Radish Slaw

1st Course - Bryn - Escargot Stew with Butter Sauce and Wild Mushrooms
Danielle - Seared Tuna with a Stew of Tomatoes, Orzo, Baby Potato, Fava Beans
and Artichokes

2nd Course - Bryn - Grilled Calamari with a Red Pepper Drizzle
Danielle - Seared Scallops with Morels on a Puree of Fresh Peas and Mint with
Fried Pork Belly

3rd Course - Bryn - Foie Gras (He couldn't remember any other details for this one because he was too much in love with the dish)
Danielle - Braised Oxtail on Smoked Tomatoes with a Port Reduction

Palate Cleanser - Bryn - Ginger Beer with Lime and Cucumber
Danielle - Cointreau Soaked Strawberry in Crème Fraiche with Black Pepper

Main Course - Bryn - Sliced Sirloin with Goat Cheese and Frisee
Danielle - Lime Infused Duck with Black Bean Puree and Smoked Corn Sauce

Cheese Course - Bryn - Goat Milk Brie with Apricot Carpaccio and Honey flavoured Brandy
Danielle - Blue Veined Sheep's Milk Cheese with Sliced Pear, Mini Toast with
Date Butter and Pine Nut Cream

Pre- Dessert (Yes, the dessert BEFORE the dessert)-
Bryn - Cherry Wood Smoked Marshmallow on Chocolate Ganache
Danielle - Homemade Fig Newton with chocolate chunk, pistachio sorbet

Dessert - Bryn - Pound Cake 2 Ways
Danielle - Apple Tart

I know this sounds like a TONNE of food but they were all small plates. By the end we both were full and mildly tipsy. The wines were fabulous and Bryn has a new found love for white wines. Unfortunately we didn't catch the names of half the wines because the Sommelier spoke so quietly. All in all it was fabulous!!!!!!!!"

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