Recently, my husband and I went for a maple syrup tasting.  Not the kind one has on a field trip to, say, Kortright Centre, in elementary school, but a proper, sit down tasting menu where every course had at least a touch.  The dinner was held at Reds Wine Tavern, located in the financial district in Toronto.  When we arrived, we were seated at a communal table alongside a few other attendees.  Menus describing the evenings dishes were placed in front of us, and the it included an amuse-bouche on top of a three course main meal.

Foie Gras

First up was foie gras.  Cured with maple syrup and served on a crostini, the taste was just “enough” – you could tell it was there, but it was NOT at all over-powering.  However, I have not had enough foie gras to properly judge whether this is “good” foie gras or not.  But for those who have never had it before, this type of preparation would be a good introduction.

Cauliflower Purée

The first “official” course was a choice of a salad made with organic greens or a roasted cauliflower purée.  My husband opted for the salad, while I had the soup.  The proportion size for the salad was actually a little bit larger than I had thought.  Served with maple pecans, diced apples, lardons and shaved goat cheese, the dressing was a maple and sherry vinaigrette.  Like the foie gras, the salad (which I had a little taste of), had a hint of maple, and was not over-powering.  The portion size, however, was a bit on the larger side, a size more appropriate for a main course.  On the other hand, the soup was a bit more portion-appropriate.  Maple was not part of the soup itself, but rather in the croutons and was an excellent marriage of sweet and savoury.  In fact, without the maple syrup enhancement, the soup would be quite boring!

Halibut

Diners once again had choice for the main course, either pork rack or halibut.  The pork, which my husband picked, was ash spiced and served with maple roasted parsnips and grilled spring onions.  The portion size was main course appropriate.  The halibut, which I picked, was cooked with maple butterscotch miso and served with pickled radish, bok choy and some jasmine rice.  I have had maple-enhanced fish before, but it has almost always been with salmon.  The miso and maple butterscotch was, like the soup, neither too savoury nor sweet, and therefore, not overpowering the fish, while at the same time, not becoming bland with the rice.  The pickled radish provided just enough tartness to balance the dish out.

Maple Tart

Dessert.  Well, that was where one found the strongest of maple syrup tastes.  The maple tart, made butter tart style (in other words, it was more of a custard, rather than runny, like the maple syrup one might put on pancakes), was absolutely delicious, especially with the pistachios and chantilly cream.  I have to admit, however, that the tart shell could have been a little flakier.  It was a bit tough to cut into with just a spoon.

It’s now April, so the maple syrup run is nearly over.  The dinner was absolutely delicious, so I hope that Reds will offer this meal again next year!