Even with global warming, it still gets pretty cold and snowy here in Toronto in the winter months. To keep both patrons and restauranteurs from feeling blue in late January/early February, the City of Toronto organizers "Winterlicious" (they also organize Summerlicious, but that'll be a post in about six months). Winterlicious mostly comprises of prix fix menus at a range of establishments for luncheon and dinner, with a few select events to tie it all together. What caught my eye this year was a molecular gastronomy event at a local art gallery.
The trek to Little Italy was harsh given the deluge of wet snow we had on Friday. We found the Vivian Reiss Gallery, a small gallery with ornate tiling, filled with fold up chairs and settled in. Apparently Vivian Reiss is an artist and a molecular gastronomy enthusiast and provided interesting artwork and food for the event. The dialogue in the form of a lecture was provided by her daughter, Ariel, who is a local psychotherapist.
Some of the MG "dishes" included:
- Violet candies that had no taste if you plugged your nose
- Red and orange coloured orange juice where most people found the red coloured juice "sweeter"; despite them both being the same flavour
- Chocolate truffles containing real truffle
- Pasta with pesto where the infusion of basil was from a piece wrapped around the fork
Photos in no particular order...
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