The Date and Time: Wednesday March 14, 2018 5PM to 9:30PM
The Event: Tasting Menu at Globe Bistro
The Venue: Globe Bistro, Broadview and Danforth
The Target Audience: the four of us
The Quote/Background: We undertook to check out Chef Dan Sanders' tasting menu. WE ACTUALLY PAID OUR OWN WAY, but we did take advantage of two things. First, it was Happy Hour at 4 - 6PM, so we started at 5PM with 18 half-priced oysters (French Kiss aka Beau Soleil from Miramichi NB region) and half-priced draught beer. One of us tried a half-priced wine, the Melon from Malivoire figuring it was like Muscadet from the Loire, but to my taste it was too fragrant/aromatic with peach tones. Not with raw oysters, but better with cooked and sauced oysters (stew?). From Canada, I would prefer the Melon from Norman Hardie PEC with the raw oysters. Actually, I would have just preferred a Muscadet. Nevertheless, some of us had Hopping Mad for a bitter hop taste that went well with oysters. Second, Wednesdays are "corkage free" nights, so we brought a bottle of Alsatian Reserve Gewurztraminer 2015 and a Barbaresco 2006. Also, we decided to swap out the "dessert" part of the tasting menu for a cheese-based savoury dish at the end. You could of course skip the oysters and beers, and go on another night with its corkage of $20 a bottle, one per couple. We were just maximizing the value of the meal. We tried the five course tasting menu at $70 a head. Chef Dan offers three tasting menus daily (Tuesday – Sunday) – 4 courses for $60, 5 for $70, and 6 for $80, with matching wines for $30, $40, and $50. Quite a good deal, but you would be wise to email him at Globe a few days in advance to set it up. Especially if you have strong dislikes or allergies. Also – everyone at the table who orders the tasting menu must have this same menu.
The Wines: Our Alsatian Reserve Gewurztraminer was astoundingly brilliant with the "white wine match" part of the meal. The Barbaresco was also terrific; I use it as an all-purpose red since I find that nebbiolo goes with just about anything needing a red wine. Not too big, just enough fruit, loaded with structure that changes with age, etc.
The Food: Our menu tonight was also accompanied by lots of house-made Red Fife bread with housemade butter.
1)Amuse bouche of baby kale, caribou moss foam, and elk tartare [fabulous]
2)Roasted mushroom salad, tempura battered veggies, sun choke root veggies, celery, and a pouring of chasseur sauce (French hunter)
3)Duck foie gras with toasted brioche, spruce tip foam, cloudberry compote. [fabulous]
4)Pan seared large scallops, roasted butternut-hazelnut crumb, house honey from their local hives
5)Intermezzo palate refresher – Blueberry sorbet with lemon
6)Lamb loin, kale adobo sauce, wheat berries, red wine jus [fabulous]
7)Chevre from Quebec, bread chips, wild plums, walnuts [fabulous]
The whole menu was inspirational and to our liking. We were enthusiastic eaters. And the price was reasonable. Once you factor in the oysters, beers, and the LCBO cost of the good wine you brought in (plus tax and tip), it comes to around $250 a couple.
The Downside: we did not take any photos (should we have? That's a lot of light flashing with all those plates)
The Upside: good, controlled service, no rushing, no feel of waiting for the next course.
The Contact Person: email@example.com
The Event's Marketing Effectiveness and Execution (numerical grade): 94.