Monday, July 20, 2015

A Taste of Success

A Taste of Success 

A story of Chef & Owner Michel Fronteddu. Read and find out all about how Trattoria Timone became the restaurant it is today. 

Click on the link below to read the article:

His wife Anna - his partner in not just business but life.

Friday, July 17, 2015

Summer time is just so peachy!

Aren't Peaches the best?

When I think of summer, I think FRESH, BRIGHT and SWEET. 

What better fruit then peaches. 

Last night we incorporated peaches in our drinks, appetizer and dessert.

Our Amaretto White Sangria 

Using our Amaretto Mix which is 1/2 oz of Amaretto and 1 oz sweet lemon juice.
4 oz White Wine - we use Pinot Grio
A splash of 7 up 
A splash of lime mix
Soda water 
Fresh Mint
Fresh Peaches 
Fresh Blueberries 

This drink is quite refreshing, not overly sweet and has a little bit of sourness to it. An excellent drink to have on the patio!

Summer Peach and Burrata Salad

As for our appetizer, we featured a nice salad with vine ripe tomatoes, baby arugula, fresh basil, peaches, extra virgin olive oil and a balsamic reduction. 

A little background information on Burrata Cheese for anyone who doesn't know. The outside texture is similar to Buffalo Mozzarella, but the inside is like stracciatella - pieces of cheese and very creamy. 
What else makes this cheese so interesting is that it is very very FRESH.  It is made fresh in ITALY and flown into Canada, brought to Trattoria and the kitchen has no more than 24-48 hours to use it. 
This cheese is not cheap, however it really is amazing. To describe it in one word, I'd say fluffy. It's light as air and the combination of tomatoes with peaches makes this a very summery and light appetizer. The basil is nice addition and it smells so good :)!

Dessert Trio

Let's be serious...there is always room for dessert!

Especially this one.

Starting off from the top of the plate, we have peach, sweet orange goat cheese strudel wrapped in crispy, buttery Phyllo topped with sugar and whipped cream. 

Then we have slowly braised triple-sec poached pear right in the centre of the plate. 

Lastly, we have a brandy, peach creme brule with a golden brown sugar crust and a smooth custard centre.

Enjoy summer while it lasts, have a sip of sangria, enjoy a nice light salad and always save room for dessert.