Last week, I had the opportunity to attend a media dinner along with several other food writers at TOCA, the Italian restaurant at the Ritz-Carlton in Toronto. The experience included a four course meal in addition to some sparkling wine and a visit to the “Cheese Cave” prior to the meal where we had the opportunity to sample three different cheeses from Canada and Italy. Included in the sample was one from Prince Edward Island called Avonlea Cheddar (yes, THAT Avonlea). We were then led to a chef’s table in the kitchen area, set with cute chargers made by the Crazy Plate Lady (aka Jacqueline Poirier), the Ritz-Carlton’s resident artist.
An ostrich charger by the Crazy Plate Lady
Caprese salad with lobster
The meal started with a caprese salad made with tomatoes from both Italy and Canada, then topped with lobster. I’m not much of a shellfish kind of girl, but it was delicious when combined with the buffalo mozzarella and tomatoes. This was followed by some handmade ravioli (a Toca signature) stuffed with caciotta cheese and topped with marjoram and tomato sauce. We even had the opportunity to see the ravioli being made.
Handmade Ravioli
Branzino
The main course was seafood. The main item was a branzino, served with some rapini, squid and mussels, topped with some croutons and tomatoes. The fish was very well cooked and stuffed with squid. The portion size was also perfect with just the right amount of savouriness. However, I think the mussels were not necessary as it didn’t add that much to the dish other than a more substantial garnish. Truffles could have done the trick (though it would raise the price).
Tartufo
Finally, it was time for the best course of all – dessert. The tartufo di cioccolato, a milk chocolate mousse with hazelnut ice cream. It was deliciously creamy, though I would have preferred a slightly less delicate wafer – one that would not break when you’re trying to put ice cream on it!
Each course was paired with a glass of wine, all from Ontario. There was also bread and individual dishes of olive oil for dip. After the meal, we were given markers to sign the Chef Table wall, a “tradition” for all who dine there. Special thanks to the Deck Agency for making this event possible for us.
