Restaurant Porn: TWEC (TM) Sherry Night at Los Colibris

Foodies,

The Toronto Wine Elitist Cabal returned to Los Colibris for a sherry themed tasting menu dinner. You’ll find the Sherry notes and porn over in Wine Talk, let’s get to the good part and into some food porn:

Our first course was actually a custom-created aperitif cocktail called Belleza en Oro – the Beauty in Gold. It was a mix of Fino sherry, Amaro Nonino, and Cava sparkling wine over ice. A tasty start with some nutty cola flavors.

First course was the Ceviche Tamarindo aka the tamarind ceviche made with fresh cod, diced mango and tamarind in an amouse-bouche sized serving. This was paired with the above cocktail, though we also opened our Fino wine as well to go with it.

Our next course was a fresh watermelon salad topped with fresh corn and queso. On the sides were a deep fried red quinoa ball for crunch and a chipotle spiced dressing for kick. Paired with the Gonzalez-Byass “Tio Pepe” Fino.

At this point, we opened up all the other dry sherries at once so we could taste them with everything. Our next course was a red snapper in green tomatillo sauce topped with frisée. Paired with the Don José Maria Very Old Amontillado.

Our next course was a flattened chicken molé topped with a creamy coriander foam sauce. Drizzed over the plate was a fresh passion fruit colis to provide some acidity and tanginess. There were also drizzles of cricket oil. Yes, you read that right. Paired with the Bodegas Tradicion 30 Year Old VORS Palo Cortado.

The next course was a visual showstopper as we had a Mexican-Spanish fusion of Mexican Seafood Paella. The traditional saffron spice was replaced with traditional Mexican flavors of tomato and chipotle. It works. The paella was stuffed with calamari rings, littleneck clams and mussels. We actually had two of these platters and were informed this will be a new addition to the menu.

As TWEC and board member Michael Grammer cannot eat seafood, he was given a flatiron steak with frijoles and topped with a fried queso crown.

Our dessert was a traditional Tres Leches three milk cake upgraded with a topping of soursop sorbet and a compressed pineapple ring, all sitting in a sweet milk broth.

Overall this was a fantastic evening of food and wine. Our thanks to the entire staff of Los Colibris, which y’all have to check out if you ever head up north.

Well, I can’t eat most shellfish. I snapped up the red snapper readily enough

I had forgotten (gasp) about the cocktail which was simply brilliant and one I want to make.

I commented a bit more on the food and service on the Wine Talk post, but I do love coming here.

Best,

Mike