By Jamie Drummond
In an effort to satiate my seemingly unending passion for Underground Dining, I get a good look at Toronto’s Secret Pickle Supper Club. A truly stellar meal, as you can see from these pictures. Highly recommended.
The venue for Pastry Pickle: Bobette and Bell
MC Alexa Clark welcomes diners and introduces the team.
Chef Matt Kantor and team plating up the first course.
Beet and Goat Cheese Salad with Tarragon and Pistachio
Sarah Bell and Allyson Bobbitt of Bobbette and Belle Artisanal Pastries.
Swordfish, Parsley, Blueberries, Passionfruit.
Peach and Pork Belly Pie, Sour Cream, Star Anise, Vidalia Onion Ice Cream.
Chef Matt Kantor backstage at Secret Pickle Club.
Pineapple Brulee, Cucumber and Mint, Peanut, Smoked Paprika.
Cocoa and Ricotta Gnocchi, Eggpant, Cherry Tomatoes, Basil.
Braised Lamb, Apricot, Vanilla, Cinnamon, Yoghurt Hazlenut and Turnip, Coffee and Honey.
Tocos de Mole... and Maaaaaaaan those spicy marshmallows were good.
And finally... just when we couldn't even a wafer-thin mint, out came the Macaroons!
For more information regarding Secret Pickle Club’s events check out their website.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge,and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he was FLOORED by the Pork Belly and Peach Tart. Seriously so.
