On Tuesday I ventured into the wilds of Maple. Traffic, yikes!
My friend Mary and I got together for an all you can eat sushi lunch. I drove around twice, thinking I was in the wrong place because they’d changed ownership and name. The food was just as good but there was a new twist.
Instead of a server coming to your table with pad and paper, each booth has an iPad with the menu items listed. You just tap your selection, hit enter and the menu shoots off to the kitchen.
In two minutes, the server comes by with your green tea (always tastes like lawn clippings to me) or water or soft drinks. In another minute, the items we ordered start appearing on the table one after another. Luckily the portions are small. But the quick service means we have to focus on the food.
Next door at Farina +, I chatted with a lovely woman whose son is the chef. She taught me about cooking fresh pasta and which pasta goes with which sauces. I am definitely not a no-carbs person. Little pillows of pasta filled with Lobster, baccala (salted cod), roasted vegetables, cheese and asparagus. The array of fresh and prepared pastas reminded me warmly of Italy. We had some ravioletti with braised beef last night for supper with a chunky tomato garlic sauce and shaving of fresh Parmesan – magnifico. And the sauces – with cream, marinara, wild boar. Now that one I’ll try later on.
Luckily I was stuffed by the time we headed for the bakery. My goodness, what those people can do with cakes, fondant icing and great imagination. Wedding cakes that resemble a garden of peonies moistened by a summer rain, an anniversary cake topped with a fall of pansies, bridal shower cakes like shoes or shopping bags filled with sweet goodies. I’ve caught bits of the show Cake Boss on TLC but I find those creations are too over-the-top to be appreciated. Don’t get me wrong – I admire the artistry and the audacity of the baker/decorator, but when you have to hire a fork lift to get the cake into the banquet hall, you’ve gone too far. There’s a place for subtlety.
I resisted the urge and only bought a flat of focaccia bread for dipping into reduced balsamic and olive oil. I feel so virtuous that there’s still have of it left two days later (but not for long).
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