Foodies,
The Toronto Wine Elitist Cabal ™ returned to the hallowed grounds of Langdon Hall in Cambridge, Ontario for a Canada Day weekend lunch. I joined fellow TWEC ™ members Michael Grammer and Michael Wright. The day was incredibly beautiful, sunny and warm. We chose to dine outside in the spacious patio area behind the main building under a natural canopy provided by a 120 year old tree. Check out the beautiful grounds below.
We received a pair of complimentary amouse-bouches to start off with. A stuffed Midjool date and a deviled egg made with eggs collected from Langdon Hall’s own chickens.
We started out with a trio of appetizers. I had the Eggplant Purée which was accompanied by pickled eggplant, garlic confit, pressed yogurt, and dressed with a sweet marjoram vinaigrette.
Mr. Grammer had the Orchard Apple. An apple grown in Langdon Hall’s own orchard is roasted and served with fresh cheese, lemon balm gel, and fresh lemon verbena.
Mr. Wright had the Chilled Lobster. It was served with coconut foam, passion fruit coulis, and fresh baby cilantro.
For our mains, I had the Beverly Creek Lamb. Lamb belly and lamb tenderloin are roasted and served with garden sweet peas grown from Langdon Hall’s garden, purée made from the same peas and chamomile jus.
Mr. Grammer had the Ora King Salmon. Ora King Salmon is known as the “Wagyu of the Sea” due to its superb fat marbling and delicate flavor. It is served with Holland marsh leeks, ox-eye daisy capers, and brown butter hazelnuts.
Mr. Wright had the Sea Scallops. They were accompanied by house garden grown beets served three ways: as a white beet purée, glazed beets, and a beetroot cream.
For our desserts, Mr. Grammer and I had the Pot de Crème. Langdon Hall’s own formulated dark chocolate is used to make a classic pot de crème which is served with dulce de leche crumble and topped with malted milk ice cream. Mr. Wright scoffed at the chocolate desserts and proceeded to explain to both Mike and I how much he disliked the flavor of chocolate and how he could care less for the stuff. He obviously must’ve suffered some tragic trauma as a child we were previously unaware of that resulted in permanent brain damage. There is simply no other logical explanation for his aversion to chocolate. I mean, just look at this chocolatey gloriousness below. Who could turn that down?
Instead, Mr. Wright chose the Petite Lemon Sweets. Warm lemon cakes filled with fresh lemon curd were served with fresh lemon crinkle cookies. How common. And non-chocolatey. He says they were good.
For our wines, Mr. Grammer brought a Francois Cotat 2018 Cul de Beaujeu. This is a mind-blowingly complex unfiltered Sancerre with a lot happening. Very perfumed vanilla scent on the nose. Incredibly strong tropical fruit notes with a very creamy body. A touch of sweetness comes out when the wine gets warmer. A chill in an ice bucket brings out the minerality. This is ripe but not overripe like California Sauvignon Blanc. The mouthfeel is incredibly smooth. Landon Hall’s sommelier told us this is what he imagines an Alsacian Sauvignon Blanc would be like if they made any. Now I love me some refreshing, crisp and herbal New Zealand Sauvignon Blanc myself, but this wine really made reconsider everything I know and love about Sauvignon Blanc. I must acquire more of this! A stupendous wine.
Mr. Wright purchased the Benjamin Leroux 2016 Chassagne-Montrachet 1ere Cru Les Embazées. This was a classic style C-M, rich on the palate with a dense mouthfeel and intense green apple flavors mellowed out by crème fraiche flavors. Mr. Wright classified it as more of an evening wine to be served with dinner.
My contribution was a Sandeman 40 Year Old Tawny Port. I felt we should have something special to mark our return to Langdon Hall. However, both Michaels felt it was too hot outside to be indulging such a high-end Port so we agreed to save it for a dinner at a later time.
And so concludes our return to beautiful Langdon Hall. TWEC ™ would like to thank the kitchen and floor staff as well as Langdon Hall’s resident sommelier Steven who visited our table frequently.
