AFFINITY FISH (TORONTO) X PARCELLE WINE STUDIO BY CHRISTOPHER SEALY
I am very excited and getting dialled-in for this next dinner collaboration. This experience will be of flavour and taste with a foundation built from Canadian Sourced Seafood only and cooked in a modernize version of a traditional Japanese ODEN . ODEN, is more or less ‘one pot’ dashi based broths designed to nourish the soul throughout the winter months. Though this dinner will be a multi-course excursion of nuanced intensity and energy.
These two talented and community minded chefs - fish mongers, Jonathan Klip and Matt Taylor, have anchored their shop in the Dundas West neighbourhood for nearly 5 years. They bring a new aesthetic to sourcing and selling fish & seafood in Canada. Both chefs are learned in the art of Ikejime. An ancient Japanese technical approach to slaughtering seafood. This technique at once respects the life energy of the fish and secondly aids in preserving a natural flavour by navigating positively the biochemical stress of death.
I recently sat for a menu tasting for our dinner, so that I may reflect on the wine pairings. I was impressed and excited for the clarity and energy of flavours I experienced.
We look forward to tasting, talking and sharing the experience with you. Tickets are still available. See button below.