Good morning, awesome Moxie-Dude readers!
Guess what I did last night . . .
Okay stop trying to guess because you won’t get it.
I discovered that there’s a whole world of culinary art out there that goes way beyond my kitchen disasters.
My friend Wendy and I went to The Omnivore World Tour’s Montreal kick-off event at Nouveau Palais Restaurant on Bernard Street Ouest. It’s the first of five “Les Maudits Soupers” and they called it none other than The First Fucking Supper (not to be confused with the last supper that happened eons ago).
The First Fucking Supper was not only a five course meal prepared by REAL chefs, and paired with wines selected by REAL people who know what they’re doing. It was an event that combined yummilicious with OMG-THAT’S-GOOD with MMMMMM and can-I-finish-your-Barbiche??? – shameless eating and drinking and saying things you thought you’d never hear yourself say.
We got to try things like . . .
Melted goat cheese, combined with tomato hearts, basil jelly and breadcrumbs.
Grilled mackerel served atop yogurt made from buffalo milk, sliced peaches and stringed beets with a maple syrup and cabernet sauvignon vinaigrette.
And a desert named “Blueberry Something” that combined fresh blueberries, fluff marshmallow, lemon balm-infused whipped cream, mango jelly and rice crisps.
We also discovered wines from all over the world, including a cider from Normandy that has forever changed my outlook on cider, a Chardonnay from our very own Farnham, Quebec and a red sparkling wine from Ontario. I didn’t even know that sparkling wine came in red. Did you?
The evening’s ambiance was brought together by the sounds of DJ, Noah Bick.
If you like eating food especially when it’s prepared by someone who knows what they’re doing, there are four more nights of “Les Maudits Soupers” this week at Van Horn Restaurant, Maison Publique, Hôtel Herman, QG Grumman’78, and Foodlab SAT.
If you want to go – and I promise your mouth will have a great time – visit Omnivore World Tour for addresses and phone numbers.
PS. I don’t think I’ll ever look at food the same again. Also, some homeless person is about to discover my world of non-gourmet cooking because all I want to do now is empty all the pizza’s from my freezer and fill it with a buffalo for on-demand yogurt.
PPS. Dear animal activists: I’m only THINKING about doing that, sillies. Everyone knows a buffalo needs to be at room temperature to make yogurt.
Wish I wasn’t so far away I love those kind of events! they have a few out here that I go to every year.
I’ve made “foodie” my new hobby 🙂
OMG Mona! Great post! I am so glad you enjoyed it! So now you know what I do when the Winneburger is in hibernation! 🙂
Camille, I LOVE what you do. And now understand why you laugh at me when you come over for dinner. I’m totally in awe of you 🙂