Culinaire and Virginity Lost
By Danielle Green, photos by Maryanne Carmack
Have you ever wondered what you were missing as you loyally dined at your favoured hot-spot with repetitious patronage? Have you ever had a recommendation from a friend for an interesting dish but couldn’t tear yourself away from your usual order? Culinaire, aptly titled Victoria’s Premier Food Tasting Experience, is the answer to all of your secret gastronomic curiosities. The event provides ample opportunity to spread your culinary wings, whether you are a true Foody with a capital F, or a wee fledgling venturing past your local diner for the first time in far too long. My taste buds are still swooning over the feast of diverse delights enjoyed this past Thursday at the Crystal Gardens Centre. Culinaire is the brainchild of local foodies, Scott Gurney and Amy Pecorelli. Check your mail next Valentines, Scott and Amy, because the love note is already written. It is official – these taste buds are effectively wooed and shamelessly smitten. The event is truly a feast for all of the senses and begins as soon as you step through the doors and are handed your 10 tickets to foody heaven.
Admittedly, I’m not an expert in True Foody classification, but if a deep and fiery love of food and an adventurous, inquisitive nature are part of the requisite, then I’m well on my way. My love of food spans across continents, fears little and adores the deep and varied worlds of both savoury and sweet. I walked into Culinaire this year with a growling belly and racing heart, eagerly hoping to encounter a new intrigue. I was ripe for the picking and Culinaire didn’t fail to deliver. The mood was high, the exploratory tone was set, and I was swept off my high-heeled feet by a provocative and unexpected infatuation. Much to my surprise, an unlikely flame of love was lit and a virginity of sorts was stolen.
I conquered my first raw oyster! The oyster has never sung a tune I couldn’t resist. It wasn’t until I walked past The Oyster’s stall at Culinaire that I first heard the siren-call. I needed the stage to be set for me. I needed to see the oysters displayed in all their ice-chilled finery, sitting so pretty in a shellfish sisterhood, resplendent in all their no-nonsense, in-your-face, au-natural, earthy glory. They were sexy. They dared me, and I was powerless to the temptation.
“I’ve never done this before,” I admit. The Oyster’s staff were lovely and I was received with a knowing smile and handled with care.
“Ah yes, a virgin.” My sample was chosen for me, sauced and bestowed with simple instructions: “Suck it back, chew twice and swallow.”
A moment of hesitation… Will it be chewy? I dread a tough, rubbery gnaw. I bring the cold and rough-edged shell to my lips as the glisten of dark sauce and glint of white salt catch my eye. I tip it back and the sweet and gingery hint of sauce waltzes lightly with the firmly briney hit to the tongue. I am struck by the subtleties at play. I break the rules and chew four times because I don’t want the experience to end. To my sheer delight, the chew is clean and fresh with a surprisingly gentle yield under the tooth. It is a slippery, brisk, velvety pleasure. I close my eyes and smile. I was kissed by the Ocean and she slipped me the tongue. Ladies and gentlemen, I am scandalized! And thus, I am starry-eyed and a virgin no more. This is the kind of discovery that could not have been predicted. Blame it on the contagious sense of adventure in the air, blame it on fate. I can no more deny this new love than I can tell a strawberry to stop being sweet. Culinaire is the cupid to this romance and I think the arrow is stuck for good. I will be dining at The Oyster within the week, a place I would never have discovered otherwise. Love letters are darling, but I have an oyster to visit and I think it is time we took this relationship to the next level. Thank you, Culinaire! -DG
PHOTO GALLERY – click any image then hit “N” (for next) to move through the pictures…
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- The Oyster Bar
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- The most colorful dish of the night & it was tasty too!! Executive Chef Craig Stoneman of Lure Seafood Restaurant at The Delta Ocean Point Resort
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- The most creative!
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- Pig – mmmmm DELISH
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- Best paring of the night
Danielle Green was born in a bakery in Oak Bay Village and much of her formative early years were spent munching doughnuts and washing them down with Yop. She is a Uvic graduate and is currently staying at home with her two-year-old daughter where she is earning a doctorite in Patience from the School of Mom. Danielle is a freelance writer and food enthusiast. When not at home dabbling in new recipes she does extensive comparative research sampling the varied cullinary delights Victoria has to offer. She is also known to make a mean batch of old-timey handcrafted candy that her loyal customers have coined Rocaine. It is so intoxicatingly delicious that it is barely legal. You can read more about Danielle at: mehubsandchubs.blogspot.com
I want the Ocean to slip me the tongue! Fabulous article from a fresh, creative voice. More please!
I’ve always had a weakness for subtle seduction. Danielle’s “affair” reminds me to get out from under the blankets once in a while and try something new!
Very good! I am also a virgin to Oysters, but now! I have to try them.
Fantastic description! I’m now craving oysters even though it’s 9 a.m.
My first time was on the beach in the Dominican Republic!! Many thanks for describing your first oyster experience. We’re hoping to see you soon at The Oyster and that it wasn’t just a “one night stand!”
Hells yeah you kissed the ocean and it slipped you the tongue.
I am in awe of your word smithery.
xo
Exquisite! I’ll take two please. Two tickets to the next Culinaire (not two oysters)!
You’ve completely sold me – I will definitely be at the next Culinaire!!!
Wonderful article! I love oysters and now I, too, am craving some. Yummy!!
I was kissed by the Ocean and she slipped me the tongue!!!!!! SWOON. You are amazing, Danielle. How I adore you. Even I, a part-time vegetarian, want to try oysters now!
Thanks for all the feedback everyone! I love expanding my food repertoire and Cullinaire provided a great opportunity to explore.