Still not ready to brave indoor dining much, we ordered takeout to celebrate. Having too many choices, we opted for two dinners - one for New Year’s Eve and one for New Year’s Day. Here’s what we had last night:
Seafood chowder: terrific, tangy, and a bit of a kick, with clams, fish chunks, sweet corn, potatoes, and carrots.
PEI Lobster Bisque: rich aromatic lobster bisque, lobster chunks and chives - nice but not as richly flavoured as the chowder.
24 oysters: Shipwreck (PEI) and Merasheen (Nfld) with lemons, horseradish, mignonette, orange hot sauce, and cocktail sauce. Both types were fresh and sweet.
Kale Caesar: nice and lemony, with chickpea croutons and parmesan.
2 whole chilled lobsters and snow crab legs. Fresh and lovely.
Hadn’t yet tried them, so figured this would be a good time. I’m not the biggest fan of mousse cakes, but these were generally very well done (if expensive).
St. Marcel mango mousse - light mousse, tiny sponge cake layer inside, with a bit of tangy mango gel. Like eating a mango cloud.
Hugo Pistachio mousse - so beautiful with dark green outside and pink pistachios like rose petals, very pistachio flavoured mousse, a sort of crispy cookie cake inside.
Pistachio tart - flecked with gold, a bright green-coated dollop of pistachio mousse in the middle, with more dollops surround, with a layer of strawberry rhubarb.
Will report on today’s dinner (Alo) later…
My purchased part of NYE was a Dufflet’s Black and White Layer Cake, and we were happy with that!
From cakes to cookies, and from wedding to celebration cakes, each Dufflet item is hand-crafted from scratch. Her creations feature only premium ingredients, with no hydrogenated fats or oils, nor artificial flavours, colours or preservatives added.
Haven’t had Dufflet in many years. Used to be a big fan of the chocolate banana cake back several decades ago. Sounds like cake quality is still very good?
Alo NYE dinner (received on Dec. 31 but eaten Jan. 1). As for previous Alo takeout dinners, the food is simpler, but still high quality.
sweet, raw Hokkaido scallops, with crème fraîche, chive dressing, and a 30g tin of Siberian Sturgeon Caviar. Very decadent and they provided two mother-of-pearl spoons!
[Ignore hapless plating] barely cooked Nova Scotia lobster in a zingy jalapeño dressing and squeeze of fresh lime, wrapped in Nori on Gem Lettuce, decorated with lime aioli.
Roasted beets over truffled ricotta, with hazelnuts, grapes, and radicchio - delicious and ricotta very truffly.
Ravioli Gratin, Spinach, Périgord Truffle - not very truffle-y but gorgeous ricotta ravioli with cream sauce and toasted crumbs.
Pain au lait, truffled brown butter - pillowy and rich.
fall apart beef short rib, cremini mushroom, pearl onion, rich and thick red wine jus.
dark chocolate custard, mascarpone, hazelnut praline, pecan - light and not too sweet.