Seafood in the Sky II

Last Friday Richard and I went to a food event with our friends Kat and Justin. The Second Annual Seafood in the Sky was the second meal event put on by The Culinary Adventure Company as a pop up dinner where you can enjoy 7 courses of seafood by Chef Scott Savoie, atop a sky scraper in beautiful downtown Toronto. This event was meant to be last month but due to one of the terrible storms that flooded most of downtown Toronto in July it was postponed until August. Unfortunately the original locations roof had a lot of damage done to it so we were relocated to one close to Dundas Square. Due to some traffic and construction in the GTA Richard and I were extremely late for the 7:00pm dinner and only managed to arrive at 8:00pm. Thankfully The Culinary Adventure Company postponed the start of dinner until we arrived and all we missed was the appetizer.

The substitute location which was chosen for this event was in  my opinion nice but not as intimate as I had imagined. From the description given to us by our friends who attended last year's event the tables were two to four seaters, where as this year it was one long table that everyone sat at. Not a horrible thing by any means but when you have people who are shy like Richard and I we didn't tend to talk to anyone due to the fact that we could hear everyone's conversations and people could hear ours. Also Richard and I sat across from each other as opposed to next to one another (due to the fact we were so late) so there was no hand holding or talking at all between us except in between courses when we got up from the table and walked away. But when you have views like this I can tell you we didn't mind getting away from the crowd.

 Here are a couple shots of us during the night.

Chef Scott Savoie working his magic.

Course One

Salad with Salmon

 Peruvian Ceviche

made with Halibut

 Course Two

Chef Scott's Renowned Clam Chowder

 Course Three

Mussels

Steamed mussels with coconut&lemon grass

**I am allergic to coconut so I was able to substitute for a piece of grilled salmon.** 

 Course Four

Scallops

Seared Sea Scallops with Tuscan Bean Ragout

During the meal after the sun had set they lite the candles on the table. Not really good lighting wise as it was difficult to see the food since most roofs aren't designed with lighting for events such as these, but the candles really set a mood for the evening, and gave good ambiance.

Course Five

Lobster Boil

Served with French Baguette, Caprese salad and grilled corn on the cob

  Course Six

Dessert

Caramel Budino with Salted Caramel Sauce 

Despite our traffic issues at the beginning of the night the rest of the evening and food made up for it. I am sad to say that I was a little disappointed that Chef Scott didn't cook all of the course at this event (Richard neither noticed nor cared) as that is what we paid for, but the chef who did do it was phenomenal. We will be booking our tickets for next year as well and have decided to take the day off as to avoid traffic issues.

You can contact or keep informed with The Culinary Adventure Company through these address:
Facebook: www.facebook.com/culinaryadventureco
Twitter: @culinaryvco