This is a very special edition of The Piquey Eater, this is actually from the wedding reception dinner of my two friends Maggie and Jack.

They did a relatively small reception at the Trump Tower Hotel in Toronto and I have to say it was absolutely beautiful. It helps that the bride is also a graphics designer which resulted in a well thought out layering of the standing decor and the intended theme of the wedding.

The food component which is the most important in my opinion was on point as well. When booking an event with the Trump properties, I expect nothing but the best and they definitely delivered. I’m going to do a brief overview of the menu and my thoughts of each of the items. But first let’s revel in the cake, which I sadly didn’t get to try before I had to leave 🙁

wedding cake

wedding cake

sherried lobster bisque with tangerine cream

sherried lobster bisque with tangerine cream

A wonderfully done classic lobster bisque. You can definitely taste the lobster in there along with the cream sherry and the vegetables and spices they used to flavour it. A creative touch by adding a tomato in the dish decorated with pieces of lobster meat on top and a touch of tangerine cream.

buffalo mozzarella & tomato salad with crisp pancetta, gaeta olives and balsamic vinaigrette

buffalo mozzarella & tomato salad with crisp pancetta, gaeta olives and balsamic vinaigrette

My personal favourite from the menu. Buffalo mozzarella is creamier, softer and stronger in flavour compared to regular cow’s milk mozzarella and it was absolutely delicious with the assorted tomato salad. What I really liked about the dish was the contrasting flavours between the salty and the more mild ingredients (i.e. gaeta olives and pancetta lending flavour to the tomatoes and mozzarella).

grilled new york striploin trump hotel toronto

grilled new york striploin

I was concerned at first when I got the steak as it looked like it was a little overdone at medium, however the meat was still very moist and tender. Great beefy flavour and good marbling (which is why it stayed tender and moist).

amaretto and raspberry crème brûlée

amaretto and raspberry crème brûlée

The perfect end to this dinner. This crème brûlée had a perfect crack of the hard caramel topping and a very smooth texture throughout. To cut the creaminess of the dessert a bit while adding another layer of flavour, they had a layer of amaretto and berry reduction at the bottom. A perfect combination with the chocolate dipped almond and aniseed biscotti.

Unfortunately Trump catering is not something you can experience every day but I’m glad I had a chance to this past weekend.

Until we dine again,

-The Piquey Eater