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  • Although I have only been here for special events, Jamie Kennedy at the Gardiner excels at what Jamie does best and never disappoints. Having received the Order of Canada for his promotion and elevation of Canadian local products, tonight's dinner was on in a series of dinners to be held at the Gardiner. The Museum itself is spectacular and well worth a pre-dinner walk through. The 3rd floor where the restaurant is a beautiful modern, warm and inviting space. The night's dinner featured "Canadian" cuisine which Jamie described as very difficult to define given Canada's enormous and varied geography and culture. Canapes included a scrumptuous morsel of tortiere (savoury mince wrapped in a delicate phyllo - delicious stuff!) Digby bay scallop chowder was lovely without the heaviness that usually typifies cream based soups. Bison two ways (braised and roasted) showcased this tasty meat beautifully. Delicious roasted bison was tender and juicy without the reliance on the fattiness one would expect from say a prime rib roast; and the braised bits melted off the fork in meaty goodness. Dessert was a 'pouding chomieur" which seems to be like a bread pudding made with buttery pound cake. Hearty, but a bit too sweet for my liking. I've always been a fan of Jamie Kennedy's cooking and this meal did not stray from his usual excellence. Terrific meal for a wonderful Friday evening. Can't wait for the next one! http://www.gardinermuseum.on.ca/events/culinary-series
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