On the Horizon 1: The Return of Kaffeeklatsch!

 figs. a & b:  flower power + flour power

Yes, that's correct.

Kaffeeklatsch is back!  Now with Flower Power!

Years and years ago, the Monterey Pop Festival dedicated itself to "Music, Love, and Flowers."  This event might not feature the musical heroics of Janis, Jimi, and Ravi, but it will feature better food & drinks than Monterey Pop.  It will be more like Music, Love, Flowers, Pastries, and Coffee.  It'll be a Kaffee und Blumen Klatsch.

What's the occasion?  Well, Michelle is teaming up with her friend Caroline Boyce at Floralia, a Hemmingford-based, totally sustainable, flower farm, who regularly beautifies our city with her lovely arrangements.  Together they're producing an afternoon of flowers and friandises, including plenty of gorgeous blooms from Floralia, a flower-arranging workshop for all those who'd like a tutorial from Caroline herself, and a selection of Michelle's favourite springtime pastries, including rhubarb petits fours and a strawberry cream torte.  There will also be an assortment of artisanal sodas from Savouré and some savoury tarts, for those who'd like a light lunch before dessert and coffee.

Having trouble imagining it?  Well, it'll look something like this,

 fig. c:  blumen und kuchen

only better (if you can believe it), with more flowers, more coffee, and more of the treats you see in the photograph up top.

who:  Foodlab + Floralia
what:  Kaffee und Blumen Klatsch
where:  SAT, 1201 St-Laurent Blvd., Montreal
when:  Saturday, June 15, 1:00 PM - 5:00 PM

If you'd like more information about Caroline's flower arranging workshop, send her an email at info@floralia.ca.

aj

Grand succès

 fig. a: ail, ail, ail...

Last week's Grand Aïoli event at Alexandraplatz was a labour of love that brought together the energies, talents, and vision of Michelle, Theo Diamantis and the Oenopole crew, and Natasha Pickowicz and Popcorn Youth, along with a number of other local and regional producers and creators, like Caroline Boyce of Floralia and her extraordinarily beautiful flower arrangements, the Birri Brothers and their expert produce, bread from Kamouraska's famed Niemand Bakery, cheeses from Chèvrerie Buckland and Fromagerie Mouton Blanc, and Bernadette Houde and Team Alexandraplatz.

The evening consisted of three courses:

 fig. b: "A Provençal Summer Feast"

"Le Grand Aïoli":  roughly 15 different vegetables (including turnips, carrots, wild asparagus, new potatoes, cauliflower, beets, green beans, artichokes, and squash blossoms) prepared in a variety of ways (blanched, boiled, roasted, braised, sautéed, and au naturel), all of them served with a heaping quantity of freshly made aïoli


the cheese course:  Tomme de Marechal and Tomme de Faisal from Chèvrerie Buckland; Tomme de Kamouraska from Fromagerie Mouton Blanc; fresh figs, dried apricots, honey, and blossoms; and a selection of breads from Kamouraska's Boulangerie Niemand

the dessert course:  a fresh Quebec strawberry tart made with a crème fraîche- and chamomile-infused crème légère


the wines:  Domaine du Gros Noré rosé 2011; Domaine d'Alzipratu Cuvée Fiumeseccu Corse Calvi rouge 2010; Domaine d'Alzipratu Cuvée Fiumeseccu Corse Calvi blanc 2011

 fig. c: flower child

The floral arrangements of Caroline Boyce adorned the tables.  They also adorned our hosts.

 fig. d: dynamic duo

Garlic and artichokes figured prominently--both on and off the menu.

 fig. e: first service gets underway

As the first seating got underway (just moments before the first platters began to be served), things looked like this.

 fig. f: insta-grand

And as the aïoli platters began to materialize, they looked something like this (as captured by Instagram).

Between the food, the wine, the ambiance, and the assembly of enthusiasts, something magical happened that evening.  Somehow Montreal's natural joie de vivre merged with a sense of Provence's.  One terroir (the one that produced our vegetables, flowers, cheeses, and breads) was united with another (the one that produced the wine).  And the vehicle for this experiment in teleportation was as honest and elemental as they come.

Bravo!

aj