So yesterday was a big day, some pretty interesting things happened — more on that in a post to come. While I had my own things happening, it was a big day for my great friend Luke too. There probably won’t be more on that later, but yesterday was the day where individual circumstances regarding our careers officially made us adults. Anyway. Talk about being cryptic, but a little elusiveness never hurt anyone so let me enjoy this for a few moments.
We decided to celebrate a little bit. One of my favourite places in the city is Ferris’ Oyster Bar. I’ve never had fresh oysters before moving to the Island and it’s a treat that I will miss if and when I leave. There is nothing like a freshly ‘shucked’ oyster with fresh horseradish, tobasco, and seafood sauce…and a glass of wine. I thought so, anyway.
When I [briefly] worked for Starbucks last summer, I learned about perfect pairings. The whole point was that there were specific coffees that complimented certain baked goods that they sold. Part of the training was to develop a sense of what item to recommend to a customer, depending on what drink they ordered. For example, ordering an Americano with a shot of caramel in it? Why don’t you try a chocolate covered pretzel? (I am not sure if that’s considered a complimentary relationship, I just thought of two things available there). The point is, I never really understood this. Every time they quizzed me on this, or I tried a coffee with it’s baked buddy, I didn’t really get why they were meant to be. Sure, they tasted good together but I definitely didn’t have the palate that got it. I definitely did not generate much revenue due to this type of “upselling” but I think I was more frustrated that I honestly could not tell what difference a macchiatto and a fudge bar relationship or a macchiatto and a vanilla scone pair made.
Until yesterday, there have been three perfect pairings (in cuisine) that I’ve come across. Well, four if you count sushi and chicken wings. They are:
1. Red wine and chocolate. It’s true, ‘they’ are right. Although I don’t know what it is that makes them meld, I do know that a glass of Wolf Blass 2007 Shiraz with a dark chocolate truffle is just delightful.
2. An Espresso shot poured over vanilla ice cream. Heaven surely has this ready made for us, it’s unreal.
3. Pear and parmesan. I was introduced to this a few months back, it’s a classic and brilliant dessert in Scott’s house, served with red wine after dinner. I don’t know if it’s the actual eating of pear and slices of parmesan cheese, which is delicious, but the process, to me, that is perfect — where the cutting board with pears and cheese is passed around so that every time one pear is finished, another person gets to cut one to share. It’s relaxing, it’s social, begging great conversation… and it’s interesting to see how people cut the fruit differently (I don’t know if the others or Scott enjoy this aspect, but I do).
Aside from tasting good together, when I met perfect pairing number 4 (or 5, again – sushi and chicken wings) last night, for the very, very first time I have actually been able to taste when two things go together in a seeming love affair in your mouth: oysters and martinis (the real kind). I’ve had dirty martinis before but have never grown accustomed to the taste. They are straight alcohol and while I appreciate the absence of the sweetness from other variations of the cocktail, the strong taste of the alcohols is difficult for me to enjoy. Like my experience with cilantro, I figure I will develop a taste for martinis and the hint of olive juice upon drinking them more often. I don’t drink much so this is inconsequential or probably never going to happen anyway, I just think it looks cool to go for a drink and order a martini. Except they’re gross.
Until last night. Back to our celebration. After we ate dinner, we went across the street to Ferris’ to have a martini – Luke wanting me to attempt to love it again. I had a few sips and like every other time, my throat burned and chilly shudders went through my body. However, since we were at the oyster bar, we needed to order some. After eating my first oyster, I took a drink of my martini and my palate- life changed. It was incredible how much I enjoyed that. It still tasted like the 100% alcohol it is but with the lingering taste of horseradish and seafood sauce, the drink went from shudder worthy to smooth and oh-so delicious. It was amazing, I’ve never experienced that before — a noticeable sentiment between two flavours (yes, I know that they don’t have feelings, it was just so fascinating). In the other sense, the oysters tasted much better with the hint of vodka and olives. While I definitely do not plan to get in the habit of this delicacy, last night I experienced, for real, a perfect pairing. It was really neat.
Stop laughing at me.
Another perfect pairing? My iPhone 4 and the Instagram App. Enjoy these photos: