Tonight we started with my home made feta pate, served with sliced fresh baguette. This was followed by an Italian tomato and bocconcini salad with fresh basil in a balsamic vinegar and olive oil dressing.
For the entree I served sloppy joes topped with a slice of avocado and a side of fresh, baked French fries tossed in garlic, celery seed, and sea salt. For desert we had hand made truffles from Ottawa’s own Truffle Treasures.
The meal was paired with an Australian shiraz from the LCBO vintages collection. Desert was served with a vidal icewine from Ontario’s own Niagra region.