Recently I was invited to attend a media tasting at Joey’s Polo Park location. Having been many times before (in fact I was a paid shopper for Joey for a number of years), I was familiar with their fresh and carefully crafted food. But I declare, with this menu, they have really stepped up their game.

We started with a Spa Cosmo-a cranberry concoction with muddled cucumber adding a refreshing switch up.

In addition to a Mezze Plate from half way around the world, specifically the Balkan area of the Mediterranean (east of Greece). I enthusiastic swiped the crispy pita chips through the smooth hummus and sparkling tzatziki. Particularly enthralling was the Macedonian feta which was creamy and not overly salty. The marinated Greek olives added that pungent salty taste.

Traveling another third of the world, Korea was the next food inspiration. The chefs explained how they cull through cauliflower heads to select bite sized pieces which are then dipped in a tempura batter and fried, before being tossed in a sweet chili sauce. Lastly, white and black sesame seeds and cilantro leaves are scattered on top. And that folks is how you make Korean Cauliflower!

Blueberry Mojitos arrived next

along with Sliders Royale so that we could be definitely reminded that summer and patio season was imminent. I was particularly impressed with the texture of the beef. Sometimes burger patties take on a dense texture but when the meat is broken up and then gingerly hand pressed, the “mouth feel” is pleasant and other flavours can share centre stage-in this case a wonderful cheddar. The cheese doesn’t simply top the slider, it has been grilled to bring out the sugars and create a crispy texture. Enhanced with raw onion and “secret sauce” it is no wonder why the Joey sliders have long been popular.

I had never before tasted a Vinho Verde, a Portuguese “green” (young) wine. I was very impressed with the light and fresh taste especially when paired with Joey’s “500 Salad”; 500 being the calorie count.  Wheat berries are tossed with greens and a new fav of mine-pickled currants. The melding of flavours comes together with a tart dressing. But because we all feast first with our eyes, the watermelon radish elevates an already tasty salad to new heights.

Next up were the “mains”, as if the assembly of bloggers hadn’t already eaten their fill. I already love Joey’s rotisserie chicken. When it is pulled and layered with crispy green apple slices and served between two toasted slices of fruit and nut bread, it is the perfect balance of crunchy, sweet and savoury. The sandwich was said to also include crispy baked pancetta but I don’t think that my portion did. No matter, it was already pretty sensational.

Juicy grilled shrimp arrived next perched upon lobster ravioli. The white wine sauce made the rich, silky tastes even more decadent!

Desserts are not typically my “thing” but when I heard the passionate chefs speak of their care with house made ice cream, apple pie, key lime pie and chocolate lava cake, well, who was I fooling? I dug my fork in and the rest was history.

Kath’s quote: “The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.” – Bryan Miller

Live simply, laugh often, love deeply.

 

 

 

Share on Facebook