Cory sears some scallops on Thermador's latest release -- the sleek new Induction Cooktop -- which Cory calls "an absolute chef's dream!"Seafood wouldn't necessarily top my list as an amorous food pick, but Cory says it's not necessarily the ingredients themselves that are aphrodesiacs; rather, it's how they're prepared. "It's as much about texture as anything else," he says. "Foods that have that luxuruious, unctuous, silky feel are the ultimate aphrodesiacs."
Seared Qualicum Beach Scallop & Sea Urchin Roe
"The popularity of more sensual, fleshy foods like sushi and charcuterie has shone a spotlight on texture, and the amorous qualities it can bestow upon a dish," Cory says. "We're also seeing a boom around bold flavours, with unique and exotic spice pairings used to take meals up a notch."
Spice crusted Sashimi grade tuna with mussels, saffron, kaffir lime leaf, Thai nasil, Poblano peppers, cilantro and smoked sea salt
"I think people are becoming more adventurous with their food choices," Cory says. "We've just introduced a salad with pickled veal tongue at The Harbord Room, and our diners have literally - and figuratively - eaten it up."
...and dessert! Panna cotta with ginger and rhubarb compote. So yummy!
Definitely one of the lascivious lunches I've had in quite some time. ;) Check out the Thermador website to win a coveted seat at Cory's Fire & Spice cooking classes, held on May 19th and May 27th at the LCBO Summerhill Studio Kitchen! Follow Style Sleuth on Twitter! Subscribe to Style Sleuth!