I first took notice of the InterContinental Hotel during TIFF a couple years ago. There was something about the atmosphere I really liked. While crisp and formal, it seemed equally cozy, with a welcoming vibe; something I’ve seldom felt in upscale hotels. There’s a mental test I do. I pretend that I’m telling a great story to a friend, full of grand hand gestures and overly exaggerated facial expressions. I get caught up and accidentally smack a glass of something delicious which topples off the table. And I wonder – would our server give me the sort of cut-eye that implies “give me your firstborn for you have disrupted my life and hindered my reproductive ability with your unacceptable behaviour,” or smile and find humour in the situation? The InterContinental passed the test with flying colours. 

I was thrilled to return just last week in celebration of InterContinental Toronto Yorkville’s 20th year in Toronto. The occasion is being marked by a brand new wine pairing menu at Signatures Restaurant. Not only that, but patrons of the restaurant who bring their own wine enjoy no corkage fee between Mondays and Thursdays, AND will have assistance pairing their vino of choice with a selection of entrees prepared by chef extraordinaire Joseph Rabba, who has worked all over Europe and has trained with some of the world’s most renowned chefs.

I won’t reminisce about every single one of the courses we were treated to for fear of bursting into tears at the thought of the no-brand mac’n’cheese that awaits me for dinner. But I will share my absolute favourite pairings.

Considering that I’m not the biggest seafood fan, nobody was more surprised than me when I tried and LOVED the Sea bass Thai yellow curry ($28) which can be paired with your favourite Sauvignon Blanc. Served with coconut foam, scented with crispy, almost popcorn-like Jasmine rice and a green mango salad with ginger, this was the best fish dish I’ve ever had. No lie. The sweetness of the wine really brought out the Thai curry flavours, which we learned can work with a Reisling too! 

Next came the Chicken supreme ($26) which was paired with a Chardonnay.  The presentation was too-good-to eat, and resembled a magical little forest with sauteed creamy mushrooms, vichy heirloom carrots and fingerling potatoes.

Then it was time for the Vanilla-poached lobster ($30) which can be paired with your favourite Chablis. The lobster was served in the most unusual way – submerged by vanilla froth with baby spinach and risotto truffle. It was sort of like hunting for a treasure. Delicious and entertaining – what more can one ask for from an entree?

Last but certainly not least came the Grilled lamb chops ($32) accompanied by a Pinot Noir (Burgundy) and served with a salad of quinoa, chickpea and seeds. Just as the table was about to go into a collective food induced coma, we were presented with a lovely salmon dish. I’ve always assumed that reds and fish do not play well together, but as we learned, an oily fish and young Pino make for an excellent pairing. Who would have thunk it?

http://toronto.intercontinental.com/

~ Olga Barsky