From the “I Love Jennifer So” Dept.

I just want to say that the past three years with Jen have been great. I am only so lucky to have found a girlfriend that understands me as well as she; how I love her so. To meet a person that I can love, and for someone who reciprocates with equal fervour—it’s just an amazing thing, and I hope that all of my friends and family are as lucky.

With three years under our belts, Jen and I hope to see many more anniversaries together.

From the “The most expensive Take-Out food I’ve ever had” Dept.

I’ll explain the above statement later.

For our anniversary, I made reservations at Terra Restaurant. This is an upscale restaurant in Thornhill, and is considered one of the best restaurants outside of the GTA. It was founded by Mark McEwan (head of North 44¼º) and Stephen Perrin, a former apprentice of McEwan’s who serves as head chef of Terra.

Now, I’ve seen the Iron Chef use Foie Gras before, but this is the first time I’ve ever tasted it! It melts in your mouth. I’m salivating right now when I think about it.

As for the Dining experience, I’ll try to describe it.

Terra is the only restaurant that I have ever been where the waiters announce the food that is given to you, and that cutlery is changed with each course. Jen and I both opted for the “Chef’s Tasting Menu”, an 8-course meal which started out with:

1. Raspberry Point, P.E.I. Oysters on the half shell – garnished with lemon, and fresh horse-radish
2. Butter poached Nova Scotian lobster with sautŽed peas, shallots and honey mushrooms
3. Pan-seared Quebec foie gras with calvados glaze, roasted apple, served on top of toasted brioche w/ baby greens dressed with a cider vinaigrette
4. Lime sorbet (to cleanse the pallet)
5. Grilled provimi veal tenderloin with wild mushroom risotto and roasted asparagus
6. A selection of three cheeses with grapes, royal gala apple slices, walnuts, and a rasin and walnut brioche (bread)
7. A plate of petit fours (some pastries, biscuists and confectionaries)
8. Apple & almond linzer tart with caramel saucet

Now, I made TWO mistakes at Terra that I and my wallet sorely regret. The first mistake was that I neglected to fully read the contents of the Chef’s Tasting Menu. The main course was Veal Tenderloin. I DO NOT EAT VEAL — it’s a political statement. The second mistake was that I volunteered to have a Sapphire gin and tonic (David Vu’s drink-of-choice – “It takes off the edge.”) with Jen’s Cranberry Cosmopolitan. I figured that in the 3-years that I’ve dated Jen, it was fine-time for me to drink spirits with her.

I only got to through the first 4 courses.

Now, my friends know that I am a shit-drunk. I often lie to strangers and say that I am allergic to alchohol. However, the events of lastnight make me wonder if there is truth to that falsehood.

I had one piece of my veal tenderloin (I have to admit it—it was very good) and a fork-full of the mushroom risotto (which was overdone by my standards) before I could no longer eat. The alcohol was just putting my body through Hell-and-back. I walked to the washroom to throw up, but to no avail. I did not eat anything after that.

In fact, and I have no doubt about this, I went into shock — a massive drop in blood pressure, drop peripheral blood flow, nerve tenitis w/elevated pulse and respiratory rate (no occlusion though). I almost fainted. I wasn’t even listening to Jen as she spoke. All I could do was focus and keep everything together. I had to get our waitress to pack up my remaining main course and remaining courses (except the cheese plate — damnit, I didn’t even eat any of the cheese!

I paid the bill (in truth, Jen and I ended up splitting it), I stumbled to the coat check, and we left the restaurant.

I was under 2 duvets, noxious and shivering for about an hour after we got back to Jen’s house (she lives about a 5 minute drive from the restaurant).

The kicker: I had less than a 1/3 of my drink.

At least they didn’t charge me for the gin and tonic.

All in all, the total bill was $280.55 CDN.

That was the most expensive take-out I’ve ever had.

In the end, I left the veal tenderloin at Jen’s house, and I never ever touched my plate of cheese except for the grapes.

Minus the alcohol-shock, Terra is tops in my books for its cuisine and service.

I can’t wait for the next time I go there…this time sans alcohol.

Cheers,

Tai