We may have gotten a little bit greedy. Three big, multi-course meals over a long weekend… a decade ago, when we ate out for a living, that might have been achievable with stretchy pants and strategic naps, but now, when our constitutions were less enthusiastic? Sure, we’ve put on the Covid 19 (pounds) like everybody else, from a year of eating as a form of self-care, but as we perused the menus, we were unsure… that was a whole lot of food. But heck, we’re troopers, let’s take one for the team and support our local dining establishments.
Of course, we failed. 5-course dinners got split into two or three meals, leftover duck got reworked with blueberry preserves and waffles for breakfast. Desserts got cut in half and shared rather than eating a full portion each. We did manage to eat it all, just not all at once. But when a great meal is the only high-light of an otherwise dull existence, then why not splurge occasionally, especially for a holiday that you don’t technically celebrate?
While I truly have no objection to street food, it’s still almost always my preference to eat while sitting down, with a knife and fork, and preferably a nice glass of beer or wine to go with it. So while I’ve avoided pretty much all of the recent street food events in Toronto because I’m annoyed by the trendiness of the whole thing, the opportunity to enjoy some traditional street food dishes, all while sitting comfortably, was not to be passed up.
Put together by Scott and Rachelle Vivian of Beast Restaurant, last night they gathered a number of chefs for a dinner in which they each created a course based on a street food dish. Yes, there were forks and knives (along with tasty wine pairings from Fielding Estate Winery), but the only china we were given was a side plate. Everything else came in the traditional wrapping/carrier, or else on paper plates, just as you would get the items from a food cart or truck.