Taste of Burlington: Winter Launch! #TOBWin16 @TasteOfBurl
10 Feb 2016
Earlier this week, I went to the Winter Launch of “Taste Of Burlington” at the Burlington Performing Arts Centre, with various media outlets, fellow bloggers, and people looking to get a sneak peek at the Prix Fixe menu offerings.
A Taste of Burlington is a culmination of Tourism Burlington, Aldershot BIA, Burlington Downtown and local restaurants. This year, 18 local restaurants participated in this event, designed to showcase the culinary diversity of Burlington with a Prix Fixe Dining Program.
This year, they gave a book of “tickets” to each entrant, which allowed for one sample from each restaurant. They started to do this at last Summer’s Taste of Burlington event, to stop people from going back for multiple portions, which, if the restaurant is not prepared, can cause them to run out of food. By handing out tickets, each restaurant knows how many portions to make.
We’ll get back to this later.
Stone House Restaurant
Serving: Apple Braised Pork Shank, with a chorizo and smoked cheddar cornbread, with a morel mushroom cream sauce
This was heaven in a cup. The flavour were amazing, the pork was very tender, the cornbread was delicious, all complimented by the morel mushroom cream sauce. You could tell the staff were proud of this offering!
The Water St. Cooker
Serving: Vegetarian Curry – Coconut milk, green curry and naan
This made up for last year’s kale salad. The curry was amazing! Not too spicy, and they had a hot sauce on the side if you wanted more kick. The naan was nice to dip into the curry. My only issue – they gave you a fork – and the curry had the consistency of a soup. The fork was great for eating the vegetables in the curry, but left you with nothing to eat the liquid with. A spoon would have been much better. A great offering.
Serving: Maple Bacon & Bean Cassoulet with House Cured Pork Loin
I was surprised by how delicious this dish was. The maple bacon and bean cassoulet complimented the tasty pork. Fantastic! Check ‘em out.
Rayhoon Persian Eatery
Serving: Ghalieh Maygoo – Shrimp, tamarind & herb stew
The flavours of this dish were amazing. I love Indian food, and all the flavours that can be infused into the food. The stew base was very tasty, and the potatoes were tender. But the shrimp ruined it for me. Two things – at an event like this, the food sits. The shrimp would have to be kept warm in chaffing dishes. Meaning, the shrimp were cooking slowly – and getting rubbery. They were overcooked.
Ivy Bar & Grill
Serving: Crab and Lobster Cake with Key Lime Créme Fraîche and Sundried Cranberry and Napa Slaw
Freshly grilled crab cakes. They were hot, tender, and delicious. The slaw was a nice compliment to the crabcakes. Yummy!
Alloro – Holiday Inn Burlington
Serving: Stuffed, Herb-crusted Tenderloin and Red Roasted Garlic Mash with Merlot Demi
A hotel restaurant? Yup. And they came prepared. I have eaten at many restaurants, and had many great dishes. These guys didn’t disappoint. The taste of this dish was incredible. I am definitely going to go there for dinner sometime. I am glad they were at ToB… I would have never know about them otherwise. They knocked it out of the ball park with this one.
Fraticelli’s Italian Grill & Bar
Serving: Bruschetta, Gnocci and meatballs
I know what you’re thinking. Where is the gnocci and meatballs. The Bruschetta was awesome, but the gnocci and meatballs were replaced with a butternut squash filled ravioli. It was good, but took a fair amount of time to prepare, so there was a consistent lineup at this station. I was lucky to get a sample before they ran out – and it was tasty.
Beaver And Bulldog
Serving: Citrus Almond Quinoa Salad
This salad was tasty. I am normally not a fan of salads without a dressing of some form, but the mandarin oranges gave it the taste it needed. They came with a salad, and won me. Kudos B&B.
Wendel Clark’s Classic Grill and Bar
Serving: Chocolate Mousse
The mousse was okay. Last year, they served a Chocolate Brownie with Vanilla Ice Cream. Neither of which is something that is going to make me walk through a restaurant’s door. I am really hoping they bring their A-game next year, because I have been to Wendel Clark’s – the food and service are fantastic.
The Queen’s Head
Serving: Steak and Wild Mushroom Wellington drizzled with a Gorgonzola and Double Smoked Bacon Cream Sauce
I don’t like Gorgonzola cheese, so I asked for mine without the drizzle. After tasting the Steak Wellington, it didn’t need it. The pasty was soft, the steak was tender, and the flavours were amazing. This dish edged out Alloro by a pinch… in fact, I was on the fence with the flavours of both restaurants. What did it for me was when I asked for one without the drizzle, the chef said “Without drizzle? No problem.” He didn’t ask why, he just gave me what I asked. I totally understand that chef’s create their dishes with care, and curate the tastes to be the best they can be. I know I likely won’t get the full taste of the dish because of this. But the chef not giving me a hassle pushed me over the fence. Grand Slam baby!
When is Taste Of Burlington?
The winter edition of “A Taste of Burlington” runs from February 21 – March 13, 2015. Be sure to check it out!
For more information, visit the Taste Of Burlington website.
Disclaimer: Burlington Tourism invited me to the media launch of Taste Of Burlington. All opinions are my own.
Craig is a husband, a father, team leader, senior youth group coordinator, designer, brander, community builder, volunteer, and blogger. At work, he leads the social media community management team for Ford of Canada. Craig likes to go camping, travel, go on road trips, watch movies, read with his girls, build stuff, operate the grill, and play bass guitar. Known as Big Daddy Kreativ, his blog specializes in travel, lifestyle, food, automotive, events, parenting, movies, tech, recipes, health, reviews, and giveaways.