I should taken notes or asked to take a copy of the menu -what kind of foodie blogger am I?  My head was spinning with the whirlwind of food that started arriving at our table and was soon divided up and devoured.  A couple of these items are referenced on the Segovia website so I know that I have gotten them right but for the details that I am just trying to pull from memory…forgive me please.

This was one of their specials-braised beef tongue served over succulent baby peas.  I was going to pass and let the guys enjoy this one on their own.  Good thing I got brave or I would have missed out on the most amazing dish.

I truly don’t remember what this was but it had a poached egg on top and was smooth, creamy and delectable.

This dish was part bruschetta/part salad and totally delicious.  I recall fresh basil, grilled tomatoes and crispy pancetta.

We had two orders of these…even without the enhancing drizzles, they might have been the best “french fry” I have ever tasted, rivalled only by the papas frites at La Lomita on Isla Mujeres.

We had two orders of these too….we call them croquettes and Sister #2 is a master maker of them, having been taught be her Italian mother-in-law.  The bechamel was rich and substantial and the creamy/salty/crunchy combination so much fun.

Salt and pepper squid with apple saffron aioli-a curious taste twist on calamari, highly successful.

Seared scallops atop of cauliflower puree.  Scallops may be my favourite shellfish especially when they are expertly seared as these were, leaving the inside moist, firm and bursting with flavour.

We thought that we should start winding down with this platter arrived brimming with cured and smoked meats.  Duck, tongue, salami, ham-each taste made unique by the substance, heartiness, spice and length of cure.

This  was the bread grilled and brushed with olive oil that accompanied the platter.  I could have been happy with just the bread and a little sea salt!

Kath’s quote: “Man does not live by bread alone”.  -Deut 8:3

The dining style of grazing has always been part of our life from the little tastes that D & I would treat ourselves to when he was a hospitality student in Toronto,  to the beach picnics that we have had annually to celebrate our wedding anniversary, to the love that my family has of dim sum, cocktail parties and little plates served in front of the TV for the Superbowl and Academy Awards.  We love mini tastes of a variety of well-prepared food.  And so the stage was set when Joel, the server with so much charm, tried to explain to us that dining at Segovia was going to be different and unique.  In reality, we have desperately waited the arrival of a little plates restaurant  since our cherished Lux Sole and Tap and Grill both closed.

My office had been next door as we watched with interest as half brick walls were hammered down and new rooms and kitchen equipment was moved in.  I was so impressed that they maintained the original integrity of the old home and yet added elements of bleached drift wood hanging from the ceiling and very ambient lighting.  So many of my foodie friends beat me to the punch and have been enjoying Segovia since it opened this past winter.  When Daughter #1 and Neice #2 enjoyed a birthday dinner there recently, they declared that it would become my new favourite restaurant.

It was the only place that I wanted to go when we chatted about celebrating my upcoming birthday.  Was it worth the wait?  OMGoodness-yes.  But I guess you’ll have to wait for another time to hear the delicious details and see the photos.  Will it be worth your wait? OMGoodness –yes.

Kath’s quote: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”- Francois Minot

No its not what you are thinking.  I was recently gifted with a bottle of Italian Zinfandel called Layer Cake.  The giver indicated that he thought it was a perfect wine gift for a “foodie” like me.  Now of course I want to surround his offering with the perfect food pairings because for me it is not the wine that stands alone but the way the drink complements the food. 

 The fruit for Layer Cake Primitivo aka Zinfandel comes from head-trained old vines and is harvested in early September.  This is truly remarkable plant material in very old vineyards; some dating to Roman times. The soils in Manduria are red iron-rich clays with large calcareous rocks, shells and coral from ancient sea beds.  We’re talking ancient, gnarled baskets hugging the ground and rocks around them, ancient chariots buried underneath, lost civilization stuff.
 

DNA analysis shows Primitivo is genetically identical to Zinfandel.

The wine tastes of a balance of elegance and power; inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar, and espresso. Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine. Sit back and travel through time…Relax on a hot summer evening, the fountain in the background, church-bells in the distance.
 
100% Pure Old Vine Primitivo from Salento, the “Heel of the Boot” of Italy; specifically the area of Manduria.

Kath’s quote: ” He told me the soil in which the vines lived were a layer cake. He said, the wine, if properly made, was like a great layer cake, fruit, mocha, chocolate, and hints of spice — and rich, always rich.  ‘Never pass up a good Layer Cake,’ he would say.- A TRIBUTE TO JAYSON WOODBRIDGE

The unusual cry upon tasting one of Sister #2’s appetizers was “That’s simply unfair!” (as the exclaimer reached for another one).

We were assembled for a cocktail party in my honour.  These had also been the hit at the recent cocktail party for my Mom.  The person making the pronouncement is my oldest friend (meaning for the most years) and a well known restaurateur in Winnipeg.  If they pass his taste test-they are perfection.  I’m guessing he found them hard to resist.

Asparagus and Parmesan Rolls

1/2 of a Pastry Sheet package  (1 sheet), thawed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
12 spears asparagus  (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten

Directions

Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.

Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge.  Divide the asparagus between the pastry rectangles.  Fold the long sides of the pastry over the filling and press to seal.  Place the rolls, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the rolls with the egg.

Bake for 15 minutes or until the rolls are golden brown. Cool the rolls on the baking sheet on a wire rack for 10 minutes.  Serve warm.

Kath’s quote:  “One word, in this place, respecting asparagus. The young shoots of this plant, boiled, are the most unexceptionable form of greens with which I am acquainted.” –William Andrus Alcott (1846)

We made a happy discovery this weekend-we were out of coffee and so headed to a local cafe for a cup.  We’ve noticed that The Frenchway Cafe in our neighbourhood is always bustling and a reader commented here that their breakfasts are exceptionally good.

Typical of our enthusiasm to experience new places, our cup of coffee turned into selections from the bakery counter-bread pudding and a cinnamon bun which were both exceptional.

When we glanced at the menu (for another day) we couldn’t resist and ended up ordering breakfast.  At least we had the restraint to share.  Perfectly cooked eggs, grilled sausage and freshly sauteed potatoes-yum.  Next to us, a European woman ordered a soft cooked egg in an egg cup and across the cozy room we saw the french toast come out of the kitchen,  looking as if they were topped with strawberries.

We met young Alix, blog author of frenchkisscook.com and exceptional Pastry Chef  trained at the Cordon Bleu in Ottawa.

D and I sat side by side as we did for many meals during our memorable time in Paris together.  And for a moment on a rainy Saturday morning in May, Paris did not seem that far away.

Kath’s quote: “I compare a pastrycook who makes good colifichets to a distinguished fashion designer, endowed with perfect taste, who can make charming things with very little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite.”-Antonin Careme (Marie-Antoine Careme) (1783-1833)