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It was an impressive twist of fate that the first snowfall of the year occurred on the night of the winter menu launch for Cooper’s Gastropub at the Embassy Suites Hotel. The fluffy flakes added a festive air to the cheerful celebration.
The tasting for Cooper’s executive chef Jason Duffy’s all new winter menu began with a trio of appetizers in miniature form, including Caprese salad, grilled shrimp on beluga lentils and mushrooms on toasted focaccia. The choices of entrees included beef short rib stroganoff, braised Ontario lamb shank, pan roasted Atlantic salmon and Forbidden black rice risotto. Desserts included delicious fruit-filled house made doughnuts, candied almond butter tarts and a dark chocolate and pistachio terrine, offering a taste of what to expect from this Cooper Street establishment.
Paula Roy
