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Message: The Dinner Party Part Three: The Menu Guests feast on Alters’ offerings The food did what great food always does: It brought diverse people together – if only fleetingly – around shared sensations. This is what Lloyd’s partner, Kelly Rossiter, offered guests. Appetizers Chicken Negimaki Smoked Mozzarella Canapes with tomatoes and olives (in the last minute panic she forgot the Mozzarella!) Main Course Sauerbrauten Grilled Miso Salmon Crispy Five Spice Tofu Pommes Paillasson Green Bean Salad with Pumpkin seed dressing Beet Salad with Asian Pear and Baby Lettuce Roasted Root Vegetables Spicy Cheese Bread Baguette Dessert Cranberry Tart Emma’s funny Marble Cake (it was the closest she could come to her black and white theme) Cheese Tray Ciel de Charlevoix – raw cow’s milk from Quebec (that was the veined cheese) Brillat Savarin – pasturised cow’s milk from France (that was the brie style) Munster Remi Rudler – raw cow’s milk from France Bouq Emissaire – raw goat’s milk from Quebec Ile-Aux-Graves – 2 yr cheddar, raw cow’s milk from Quebec Morbier – raw cow’s milk from France The cheese came from Les Petits Plaisirs d’Andrea at 29 Yorkville Avenue (the official opening is on Wednesday starting at 5:00) The carrots, parsnips, beets, baby greens and pumpkin seeds came from the Dufferin Grove Farmer’s market from local growers. www.readingtoronto.com
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