Now that we’ve bid adieu to Mystical Landscapes: Masterpieces from Monet, Van Gogh and more and our popular Monet’s Garden cocktail, our culinary masterminds have been working hard on a menu that will pay homage to our upcoming Georgia O’Keeffe exhibition, all while dishing out perennial FRANK favourites. Apparently we’ve been doing a pretty good job – we were thrilled to be awarded a 2017 Diner’s Choice award (based on diner feedback) from Open Table this year! Not only is it the easiest way to make a FRANK reservation online, but it’s a great way to share your reviews of restaurants. Many thanks to everyone who sent a positive review our way!
In addition to our mouth-watering menu, FRANK’s culinary experts create and host regular food and wine pairings. If you haven’t been to one of these events, now’s your chance. This Thursday, FRANK is hosting a Central European wine tasting event, a mouth-watering four-course meal (plus an appetizer and dessert) with carefully selected wine pairings from Ontario, France, Greece, Italy and Australia. We stopped in to chat with FRANK Executive Chef Renée Bellefeuille to find out more about how dinners like this come about.
AGO: How did you put this menu together?
Chef Renée: Chef John wrote the majority of this menu. His background is Austrian and it really got back to his roots.
AGO: Are there any rules you follow or break when it comes to pairing food and wine?
Chef Renée: The wine should complement the dish and not contrast. Some people have the idea that only white wine goes with fish and only red wine goes with meat. There are many situations in which this rule does not apply. For example, a red wine like Grenache or Pinot Noir will easily pair with tuna, where the richness of the wine can hold up to tuna. A fish with more natural oils will naturally pair with a lighter bodied red wine.
AGO: Why are wine and food a popular pair? And what are we missing when we don’t pair properly?
Chef Renée: Anything that enhances the experience is a good thing. When a wine pairs well, your senses are heightened to receive the full flavour of the dish created.
AGO: What’s hot right now with regards to Central European Wines?
Chef Renée: Germany, Berlin in particular, is really coming up in the food world. In the late 19th and early 20th century Berlin was known as the best city outside of Paris to have a culinary experience. Cooking local, not only a Central European idea, is what is grabbing so many chefs.
Reservations are open for FRANK Central European Wine Tasting on March 23. Click here to grab your seat.
You can keep up with all things FRANK by following us on Instagram at @frank_ago, here’s a sneak peek of our signature cocktail dedicated to Georgia O’Keeffe titled Georgia’s Bloom.
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