"Shit. I'm going to be late."
I frantically summoned an Uber to the middle of nowhere (read: Corus Quay).
Our tasting was scheduled for 6 p.m. and it was 5:40 p.m. when I hopped in the car. I had twenty minutes to hoof it to the venue. Peter's sitch wasn't much better. He was battling downtown Toronto traffic in a Car2Go.
Beads of sweat dripped down my face with every passing minute. I HATE being late. Not only do I think it's rude, it's also one of my top three anxiety inducers (probably because I consider it so rude and I hate being hypocritical - another anxiety inducer).
My driver pulled up to our venue at 5:59 p.m. and I sprinted up the staircase, burst through the front door and shouted,
"I'm here for the tasting!"
Sometimes, I have a flare for the dramatic.
My parents were already there, patiently waiting. Usually they're late, and I know they were secretly relishing in this reversal of roles. Before I could even ask about Peter, a Fantasy Farm wedding coordinator introduced themselves, and asked if the tasting could begin.
Uh oh. The thing with the tasting at our venue is that it happens regardless everyone is there or not. The venue wants to respect the chef's time, which I totally get. Also the reason I was a hot sweaty mess.
"Umm... we're missing the groom."
At that point, Peter also frantically burst through the door, but did not announce his arrival like I did. With everyone there, the tasting could begin.
When booking the tasting, I asked the coordinator how many full meals we should order (the bride and groom's tasting is free. Every additional meal is $50). She suggested 3 for 4 people. I appreciated her honestly, because they could've made an extra $50 from us.
How was the food? Really, really, really delicious! Sometimes food at weddings can be a bit blah, but the chef brought the goods and we are really happy with what we are serving. And what are we serving? Menu below!
APPETIZER - Butternut Squash Soup with a Chive Crème Fraishe
PASTA - Handmade Rotollo
MAIN (CHOOSE ONE) - Vegan Stuffed Pepper, Vegetarian Stir-Fry, Atlantic Salmon
DESSERT - Chocolate and Raspberry Crepe