My folks visited yesterday on the cusp of their forty-fifth wedding anniversary. To celebrate, G and I prepared a Sapphire-inspired meal. Everything was handmade, save the pennoni, and I’ll post a blog on the making of the granita and meatballs later. We matched wines with each course and spent an amazing 3+ hours eating, chatting and celebrating a marriage that has stood the test of time. Congrats Mom & Papa! Happy Anniversary!
Italian Wedding Soup
Hand rolled veal & Parmesan meatballs, celery &
pan fried croûtons with organic chicken stock
Moet & Chandon Brut Imperial Champagne, France
Hand rolled veal & Parmesan meatballs, celery &
pan fried croûtons with organic chicken stock
Moet & Chandon Brut Imperial Champagne, France
Salade L’Amour
Baby arugula, edible flowers & Ontario strawberries
with Fleur orange dressing
Monte Ceriani Soave, 2005, Italy
Baby arugula, edible flowers & Ontario strawberries
with Fleur orange dressing
Monte Ceriani Soave, 2005, Italy
Pennoni alla Sapphire
Plum tomato cream sauce with Bombay
Sapphire gin and artisan pennoni
Goats do Roam, Rose 2006, South Africa
Plum tomato cream sauce with Bombay
Sapphire gin and artisan pennoni
Goats do Roam, Rose 2006, South Africa
(our twist on penne alla vodka with Bombay Sapphire gin)
Coronation Grape Granita
with mint in Sapphire ice cups
with mint in Sapphire ice cups
and
Cheese Course
Quebec Benedictine bleu, Munster Alsace & Special reserve 8 year old
Ontario Cheddar
Warre’s “Otima” 10 year old Port
(too much wine by now and forgot to take a picture!)
Blueberry Ginger Flan
Mascarpone ginger & blueberries
Anselmann “Ortega” Trockenbeerenauslese, 1999, Germany
Mascarpone ginger & blueberries
Anselmann “Ortega” Trockenbeerenauslese, 1999, Germany
being silly: moi, G, mom and papa pose after our delicious meal
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