This past September I was invited by the Oakville BIA to act on the judging panel for their 100 Mile Culinary Mashup. It was on a lovely sunny Saturday morning that I met the always smiling Chef Massimo Capra. We sort of instantly became friends sharing stories of our love of Italy, travel and cured meats. Fun Fact: Chef Massimo always travels with pepperette sticks which he snacked on throughout the day in secret (hiding his cured meat treats in his white linen napkin). I chatted with him about social media and my crusade to showcase Toronto’s finest restaurants. He cordially invited me to Mistura in Yorkville and promised that I would be “served like a King.” Chef Massimo spent the early part of the Fall tweaking his menu and invited to dinner on a Tuesday night in late October.
I invited my good friends Vanessa and Meaghan for what I told them may be one of the best meals of their lives. My mother was celebrating her birthday in early November so decided to treat her to an unforgettable meal. What’s funny is when my mother met Chef Massimo in Oakville she nudged me several times saying “oh how I would love to eat at Mistura!” I was pleased that I could make her wish come true (insert corny Disney music here).
We arrived at Mistura at 6pm and were seated in the main dining room which features elegant mirrors and a bottles upon bottles of wine. Service throughout the evening was impeccable. Chef had prepared a ten course tasting menu plus a large plate of the restaurants desserts. Everyone at the table quickly became addicted the bread basket which sat in the centre of the table (which was replenished three times throughout the evening). By 8pm the restaurant was packed and you could hear the murmur of enthused diners, clinks of wine glasses and the frequent, “oh my goodness this is delicious.” Several of the dishes had me silently smiling with amazement at my dining companions. Silence is rare for me so I like to relish in it.
Everything that came out of the Mistura kitchen was fantastic but we are all entitled to our personal favorites which I have noted in the menu below with a (*). Special thanks to Chef Massimo Capra for offering me the opportunity to showcase his menu.
Gavi di Gavi Il Doge’ Broglia 2010 Piedmont
Pinot Noir Martin Ray 2009 Santa Barbara County
Prosecco, St Germain liquor, garnished with an orange twist
Selection of Bread with Sundried Tomato Caponata
Imported Burrata Cheese with Braised Leeks Olives & Pinenut
* Grilled Prosciutto Wrapped Bufala w Figs, Arugula, Toasted Pine Nut & Vincotto
Carpaccio di Manzo: Beef Striploin, Grana Padano, Black Truffle, Arugula, Lemon Juice & EVOO
* Costine D’Agnello: Balsamic Glazed Lamb Ribs, with Minted Yogurt, Radish & Carrot Slaw, Ground Pistachio
* Buckwheat Gnocchi with Braised Squab, Squash & Sunchokes Chips
Red Beet Risotto, Classically Mistura Topped with a topping of baby Golden Beets and Greens
* Wild Boar Agnolotti with Sour Cherries, Brown Butter, Wilted Greens & Roasting Jus
* Pancetta Wrapped Stuffed Boneless Cornish Hen, Sweet Onion Purée, Roasted Heirloom Carrots, Grapes & Green Beans
Dark Roasted Rabbit, Fresh Herbs, Tomato, Heirloom Carrots, Peperonata, Butter Poached Potatoes & Swiss Chard
* Slow Cooked Short Rib with Aromatic Vegetables & Rich Braising Liquids Canederli Bread Dumpling
* Tortina Brownie: Classic Dark Chocolate with Praline Ice Cream and Salted Caramel
Squash Panna Cotta: Maple Walnut Brittle and Poached Pear Salad
* Chestnut and Chocolate Semifreddo: Dark Chocolate and Candied Chestnuts
Apple and Pumpkin Crumble: Apple Cider Caramel, Cinnamon Ice Cream
Biscotti and Dolcini