Tapastry by Amici
Sometimes food bloggers mess up. Case in point: I have been trying for so long to get to Tapastry by Amici because I have long admired the Amici creators headed up by Chef Heinz Kattenfeld. I did not realize until I arrived out at the Niakwa Golf and Country Club that even though the Amici name is branded with the restaurant, the association ends there. In spite of my confusion, I was staying put as the three sisters were together and out for dinner. You might think that this occurs on a regular basis but you would be incorrect.
Tapas is a derivative of Spanish word “tapar”, to cover. In Spain a thin slice of meat was once offered to drape over a glass of wine, to keep the fruit flies out. The custom became so popular that little dishes of delectable food offerings became the norm. “Tapastry” is a perfect moniker for the restaurant’s tapas style dining gives one the opportunity to try a variety of little tastes. I’m never squeamish about sharing food from a common plate and certainly not when I’m sharing with my two best friends who so happen to be my sisters.
Tapastry at the Niakwa Golf Club has a beautiful view of the rolling green hills of the course. This evening was fair and there were golfers out on the comfy couches on the deck around a fire pit. Ah, summer in Winnipeg.
First up was an Italian Thin-Crust Pizza adorned with prosciutto, fig jam, goat cheese, balsamic vinaigrette and pea shoots. Being a fan of sweet and salty combinations, I loved it.
With the pizza came Smoked Bacon Wrapped Prawns.
Tyrolean Bacon blanketed the prawns which were enhanced with a roasted tomato agro dolce and lemon garlic aioli.
Now here’s another way that the food blogger messed up. I have lost my notes that I took on that evening and I was hoping that their menu would be on line so that I could remind myself of the detailed ingredients. This lovely dinner actually took plac at the very beginning of the summer and my old memory isn’t what it used to be. I’ll do my best…..
These pan-seared scallops had been perched atop of a variety of mushrooms, roasted corn and pork belly. They were finished with a scallion pesto and marsala glaze.
The delectable perogies came with a luscious pumpkin puree. They were a definite highlight.
This is when I am being absolutely transparent-I have no idea what these were. I can only recall that by this time I was very full and feeling as if we had ordered too many items.
I do know that our service was professional, polite and prompt and that our server poured us and the rest of the diners on that evening , a lovely desert wine to thank us for our patronage.
Kath’s quote: “Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”-Charles Pierre Monselet
Love-that is all.
