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I like dining……more gourmet than gourmand

I like dining in. I like dining out. I like dining.

The word I have used above is “dining”. It doesn’t say food; it doesn’t say snacking. While I like food, I am not much of a snacker and my food has to be delivered in relatively civilised and refined places. I am not one who will buy a hamburger at a food truck and eat it standing on the street. I am one who might buy a hamburger in a well-known chain of restaurants and sit down and eat it there. My preference, however, is to enter a restaurant with or without a reservation and be seated by the maitre d’ in order that I can then “dine” well.

Or, I do not have to ‘dine’ in a restaurant, as it could equally be in a home, could be ours, could be someone else’s, and dine on well-prepared food. Food that has been chosen by someone and prepared by someone for the relaxation and refreshment of others.

I like to think of myself as a gourmet rather than a gourmand. Perhaps a number of decades ago I might not have minded the moniker of gourmand, but not in recent decades. The difference is that I no longer eat when I am full, see food and continue to eat, as is the habit of a gourmand. Gourmet, epicure, gastronome, bon vivant might more appropriately be applied to me, although bon vivant sometimes includes one who enjoys parties. That’s not really me, although once I am there at a party, I seem to enjoy myself. It’s the getting there that is ofttimes a challenge.

Let me provide an example of fine dining I recently enjoyed very much.

It has been a few years since we last dined at Gio, in Halifax, so we thought it was about time that we returned there. A daughter and her 11-year old son were staying with us, My Beloved and I were all going to the Royal Nova Scotia International Tattoo and Gio, being a short walk from the BNS Centre, was a good choice.

IMG_20150702_170201Christy, who took our phoned reservation, was at the reception desk when we arrived. She very cheerfully greeted us and proved to be a delight throughout the entire two hours of dining. She was very knowledgeable about the menu items and the wines.

After preliminary drinks of Kir Royale for our daughter, Pinot Grigio for My Beloved, a sort of Virgin Singapore Sling concocted by the barman for our grandson and a bottle of 2012 Cotes du Roussillon VillagesIMG_20150702_170219_hdr – a Grenache, Syrah, Carignan blend – by Carmel & Joseph for me, although I, of course, shared it with the ladies after they finished their preliminary drinks, we looked around. Everything impressed. The ambiance was attractive and totally different from that which we remembered several years ago. And now splendid! Bright, cheerful and well-spaced tables, although we were seated at a booth at a large window. And beautiful lights.

IMG_20150702_173412_hdrWhile we were waiting for the drinks, Christy brought us an amuse bouche, cucumber tomato gazpacho with arugula pesto in IMG_20150702_174747_hdra bowl.

As appetisers, our daughter chose the poutine with polenta fries. She found the poutine gravy and cheese tasty, but the polenta fries disappointed: nice and crisp on the outside, but as soon as they were touched by fork or mouth, they crumbled under the crust. She assigned an A for trying, but a C for result. We all sampled the fries and agreed with her summation.

IMG_20150702_174718_hdrOur grandson and My Beloved chose the seafood chowder and declared it was full of different seafood, including several mussels. And was deliciously creamy. It was definitely not a stand-up-your-spoon-in-it sort of chowder.IMG_20150702_174656_hdr

I elected to sample the catfish tostada, which was pan-fried catfish on toast with refried beans, guacamole, jalapeno crema, and a grilled lime on the side. I thought I had made the best choice, but that’s only my opinion.

15 - 16Christy was at all times attentive to our needs and brought us some focaccia bread for dipping with some olive oil and Balsamic vinegar. The bread was excellent and obviously homemade.15 - 24 (1)

Following the plates being cleared, Christy appeared with yet more complimentary items, three for the adults and one for our grandson. They comprised a very tasty little shotglass of sorbet to clear the palate and the grandson downed his as if it were a shot!

15 - 26The menu is very extensive, the Chef being innovative and adventurous, and it had taken us all a little while to decide on our mains courses. However, our daughter chose the Beef, seared tenderloin  and tempura cheek, with pancetta-stuffed roesti potatoes, Brussel sprouts, and sauce chasseur. Although it was all very tasty, she said she just couldn’t get enough of the potatoes.The tenderloin was tender, and just cooked and rare – just as requested! Our daughter prefers her Brussels sautéed: however, these were steamed.

Our grandson and I both ordered the Elk, which came having just been seared, leaving it IMG_20150702_181907_hdrtrue blue on the inside and double-wrapped on the outside with bacon. It was exquisitely tender, tasty and not at all gamy. The accompaniments were beet and Beemster (a cheese) pierogi, lemon and caraway crème fraiche, cabbage, elk sausage (small pieces in addition to the tenderloin), oyster mushrooms and sauce soubise (a sort of onion sauce based on Bechemel). Everrything made my mouth water for more.

15 - 30My Beloved chose another appetiser as her main, the Wild Boar, cornmeal crusted tenderloin, with corn relish, blue cheese egg yolk and apple walnut butter. She declared it to be very good.

Christy again appeared with some complimentary extras comprising a pineapple-orange soda soufflé for each of us. Wonderful server and wonderful service.15 - 31

IMG_20150702_185146_hdrThe grandson had to have some dessert, of course, and selected an ice cream concoction with wafers and seven or eight miniatures of the soufflé.

It was a superb dinner, made all the better an experience, as our daughter treated us to this feast fit for a Gourmet.

Author:

My Beloved (wife) since 1955 and I are retired from our own Risk Management consulting business and, with our few funds saved during our business years, we love to experiment with foods and wines, either cooking them ourselves or dining out, and travelling throughout North America or other countries. We are also greatly involved in our Anglican church and choir both here and where we have wintered for near 20 years in Palm Springs, CA, USA.