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@ChefHorne's 2013 fall tasting menu @Oliver_Bonacini's Canoe, full of big Fall flavours and beautiful birds.
Amuse Bouche: Rabbit & Foi Parfait with a Pork Rillet Tartlet.
Pairing: Domain Vincent Carême L'Ancestrale Vouvray, Loire Valley France, 2011.
Best decribed as a perfect bite.
Course 1: Potted Pigeon & Foi Gras and Liver Pâté with Pickled Beets, Qual Scotch Egg, & Okanogan Plum.
Pairing: Domaine Zind-Humbrecht Heimbourg Riesling, Alsace France, 2008.
The squab cooked Peking Duck style with a maple syrup glaze. Perfectly crispy skin with tender meat and warm beets, a very well balanced dish with lovely bright notes.
Course 2: Chantecler Chicken Soup with Dumplings, Heirloom Carrots, Savory Oil, Chicken Velouté.
Pairing: Domaine Tissot Empreinte Chardonnay, Arbois Jura France, 2011.
One of my favourite dishes from the night, the depth of flavour from th broth come from it's 5 day process using carcasses from Chanteclair chicken, turkey, and other fowl. It was so good that I came back the next evening to have it again!
Course 3, a bonus course from Chef Horne: Beef Tenderloin with Confit Beef Heart, and Peppered Tongue.
This was the first time I had beef heart! Not surprisingly, I loved it. It might be my favorite cut of meat, second only to the flatiron. Full of earthy beefy flavours, it was a fantastic treat from Chef Horne.
Intermezzo: Eggnog Bourbon Soup.
Course 4: Clover Roads "Duck, Duck, Goose" with Brussels Sprouts, Niagara pple, Dirty Rice, Mushroom Oat Haggis.
Pairing: Azienda Agricola COS Cerasuolo du Vittoria Classico, Sicily Italy, 2010.
Sadly I wasn't able to enjoy this dish. While the duck appeared to be cooked perfectly, it was salted very agressively. The rice on the otherhand was great, wouldn't mind having a bowl of that!
Course 5: Phesant Hill Farm "Turducken Style" - Guinea Hen, Pheasant & Partridge, Savory Cabbage, Bacon & Mulled Mountain Cranberries.
Pairing: Quails' Gate Stewart Family Reserve Pinot Noir, Okanagan Valley British Columbia, 2009.
Turducken! My favorite dish of the evening, and the highlight of the menu. Just wow.
Course 6: Breakfast for Dessert - Cranola, Saffron Custard, Orange Maralade, French Toast Ice Cream.
Pairing: Creekside Shiraz Ice Wine, Niagara Peninsula Ontario, 2008.
Petit Fours: Brownies.
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