Summer Waning

As we push into the tail end of a summer that never was, café Taste is humming along. Wine tastings, private patio parties, anniversaries and every manner of booking have us on our toes. It’s always exciting to see the efforts of one’s labour bare fruit.

I am personally very excited about the new cheeses in house:

Peau Rouge: A hard Quebec cow’s milk cheese that is intensely savoury, nutty with notes of fruit and smoke. When me and Jeremy first tried this at Glen Echo Fine Foods I knew we had to have it on the list. Delicious!

Jensen Cheddars: 3 generation cheese makers are behind all the cheddars we now have in house. The extra old goes wonderfully with any of our bigger reds.

Asiago: An Ontario made asiago that lives up to the traditional flavour profile. Firm, sweet, salty and nutty.

Figaro: One of the standouts from the Ontario Wine Fair. A soft bloomy-rind cheese that is leaf-wrapped for two weeks. A complex cheese that will certainly hold your interest.

Lighthall Tomme: Another beautiful cheese from 5th Town cheese makers in Prince Edward County. This internationally award winning cheese is firm, savoury with notes of wood, earth and smoke.

Blue Haze: A proprietary cheese from Provincial Fine Foods. The blue cheese in produced in Quebec and brought to Provincial’s smoke house north of Toronto. Roquefort mold, semi-soft and aged 3 months.

Douanier: A Quebec cow’s milk cheese, soft rind with a morbier line. A mellow semi-soft cheese which still holds your interest and pairs nicely with most whites and less tannic reds.



What’s cooking:

The $3 Recession Pasta for this Tuesday (The 1st), is Grilled Chicken Spaghetti in my homemade tomato sauce.
My 100 ingredient Jambalaya on the weekend. Miss it and you’re out of the will.
Angelo Bean sausages on the Patio on Sat!


Events:

4 different wine tasting events this month AND our wine list now represents the winners of the people’s choice awards from the Ontario Wine Fair!


David Berman
Food Geek