I'm digressing before I even get to the main point of this post.
The main point is that wedding planning has commenced. This includes starting to look for a photographer, figuring out license issues, talk about location and (you guessed it) middle of the night emails from Giz with pictures of wedding cakes.
I'm not the type to want a big wedding. For the time being, I'm thinking I can deal with a small reception at a restaurant. With this in mind, R and I decided to check out a local restaurant that is known for holding weddings. We had never been there before, so we decided to go for dinner.
The restaurant is quite nice. But with the weather being really cold (-20 Celcius), I was cold the entire time. As a result, the meal was brief. I couldn't wait to go home and warm up with a hot water bottle. But, the wedding would be in the spring-summer, so I can't factor that into my decision making.
Their group menu differs from the normal menu (easier/quicker to prepare). But, we're told the quality is the same.
To start, I ordered a Butternut Squash and Roasted Apple Purée. It came with a goat's cheese foam and chives:
The soup tasted a lot like this soup that I made last month, albeit much less spicy. The soup was ok. The flavours of butternut squash and apple are so prominent that I can't imagine there being much variation in flavour of this dish, despite who is preparing it. But it was no where near as good as the squash soup I ate at Les Fougeres. The other complaint is that it was at best luke warm. This is a big issue because 1. I was freezing cold and wanted soup to warm up and 2. I like my soup piping hot. I'd rather burn the roof of my mouth than have cold soup. The goat cheese foam didn't add any flavour and wasn't particularly attractive, if you ask me.
Thankfully, the main courses were MUCH better. R ordered Elk. It was prepared using using the sous vide method over a bed of quinoa and greens, topped with a slice of blue cheese. I was impressed with the use of local ingredients. The menu descriptions detail where the products were obtained and they were all pretty local.
R enjoyed his elk. He said he enjoyed it more than the elk we ate while in Prince Edward County. I tried a bit and it was good. But, I preferred my steak. I ordered a striploin, which came with a blossoming onion, topped with mushroom and a side of pommes Laura.
My dish was very good. If I had any concern it would be the rubberiness of the mushroom. But, I'm not an expert on mushrooms - perhaps they were supposed to be like that. The steak, onion, and potatoes were excellent.
So, the verdict is still out on whether we'll go with this option. But, since neither R nor I are particularly eager to do much shopping around, we'll probably go with it.
There's still so much to plan...and I think I need YOUR help. Giz and I have an idea and we'll let you in on it soon.