Just imagine dining outdoors on Front Street with two hundred
fellow guests. That's two long tables tucking into a six-course meal prepared
by some of the best restaurants the St. Lawrence neighbourhood has to offer.
Better yet, indulge in all this food and drink and support Second Harvest, a
leading charity that rescues food that would otherwise go to waste and diverts
it to shelters and food banks. A noble foundation that not only helps the
hungry but also helps the environment.
If this sound like a cause you can get behind, than you can't miss
out on the Feast of St. Lawrence. Taking place on August 9, 2019, the evening
begins with oyster and charcuterie stations to wash down drinks as you mingle
and listen to a jazz band performing in Berczy Park.
Restaurants will also be serving hors d'oeurvres, such as
Hawthorne's sous vide trout with Ontario saffron velouté topped with caviar. The bit of smokiness in the fish with
the salty finish from the caviar makes this a great pairing with white wine.
And yes, you heard right, there is a farm in Ontario that cultivates saffron!
Batch's beef tartare arrives in its own container, a crunchy
shrimp chip that's deep fried until fluffy. Inside, the Korean inspired tartare
is mixed with kimchi and Asian pear so that you get a bit of heat and sweetness.
They say it's the perfect bite to pair with their IPA, which cuts the fat from
your tongue. Wine, beer, and that cute dog fountain? What a way to begin.
Afterwards, the feast consists with six courses, all paired with Ontario
wines. Having sampled four of the six dishes, there is certainly variety as chefs
pay homage to the local ingredients Ontario offers in the summer.
Farm'r starts their salad with thick slices of roasted peaches
that will just be hitting shelves in August. The bits of mint, salty feta, and
peppery arugula helps balance out the sweetness and makes a delicious
combination with quinoa.
Trust me, you're in for some good food. Having tucked into a
sample of Cantina Mercatto's smoked corn sugo cavatelli, the
light cream base with chewy pasta, which is almost reminiscent of a tiny
gnocchi, is absolutely delicious. There’s meaty chanterelles, a bit of
heat from birds eye chilies, sweet corn kernels, and refreshing pea shoots. The
dish is so good I went back for a second sample.
Having done a quick preparation of Cirillo’s Academy’s grilled
octopus, it seems like such an easy dish to create …until Chef Cirillo actually
describes how they make the octopus: slow braising it with stock mixed with its
own liquids, breaking it down to remove the inedible pieces, and then finally
finishing sections on the grill. You’re left with meaty bites of octopus mixed
with quickly seared tomatoes, chickpeas, and arugula. It’s a nice bridge
between the pasta and the heavier main.
Normally, serving 200 guests lamb done two ways would be quite the
feat. But, the Omni King Edward Hotel has served large numbers of guests for
decades. While I would have liked the lamb belly fat rendered a bit more, the
meat was so tender. Meanwhile, the lamb chop was done a perfect medium and has
a lovely salty rub.
To keep the dish summery, they finish it off with a lovely pea
puree and sweet charred leeks. And if you’re hesitant about having lamb due its
potential gaminess, the salty spiciness from the accompanying andouille and crouton side will surely
balance it out.
The night continues with whisky cocktails from CC Lounge's onsite
whisky bar and if you're too full, you can just dance throughout the evening…
it’s not often you can dance along Front Street.
And if you need a little post-dinner activity, try to find the
birds that are part of the dog fountain. Hint: the cat is looking at it. Once
you discover this hidden sculpture you'll be a St. Lawrence insider.
Disclaimer: I attended a media event to try the dishes above, but I'm am not being paid to promote the event. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
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