Niagara-on-the-Lake 2016

A few weeks ago we had a belated one-year anniversary brunch with my parents in Niagara. The reason we were about 6 months behind was because in the fall JDL had his knee replaced and then who wants to go to Niagara in the winter?

The day started with a visit to Southbrook Vineyards, Canada’s first bio-dynamic winery. We tasted a flight of four different wines, two whites and two reds, each highlighting the unique growing conditions and techniques at Southbrook. Our server was incredibly knowledgeable, having studied cuisine and wine at Niagara College. He was well spoken on the interplay between wine and food, something I completely lack and admire in other people.

After a few tastes of wine, we headed over to Trius Winery for our celebratory brunch. The brunch at Trius is a three-course tasting menu with the option to pair each course with wine as selected by the restaurant. Mom, being the classy and knowledgeable person she is, made her choices based on the wine; everyone else made their choices based on the food.

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The dining room at Trius has been recently redone, featuring bold furniture in yellows and reds. The main dining room features huge spherical light fixtures that resemble fireworks exploding in a night sky. The dining rooms open out onto a patio which overlooks the vineyards. In early April this is not quiet the focal point that it is in the summer. We were seated in the back of the restaurant, which was a little more private and with a view of the courtyard and vineyards.

After we were seated, we were immediately greeted with glasses of Trius Brut Rosé – all brunches should start with pink bubbly. It should be noted that this is apparently supposed to serve as a palate cleanser between courses and should last the length of your meal, not gulped down shortly after the first course like mine was. Oops. It was just too tasty to not enjoy that quickly.

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Voodoo Child

Voodoo Child is a coffee and cocktail bar, the perfect combination of beverages. And they serve brunch – could this place be any more well suited to my personality? I know what you are thinking, “Coffee? And cocktails? Pick one. There is no way anything can be good.” But it is.

We headed out to brunch on a sunny summer morning. We sat at the bar where we could watch the baristas brew all sorts of magic. We both ordered coffees and then breakfast. Breakfast is cooked based on seasonal ingredients and is listed daily on chalkboards. The kitchen at Voodoo Child is literally just your average kitchen stove. Seeing a kitchen like that inspired and challenged me. If someone can churn out breakfasts to a small restaurant of people using a residential kitchen stove, the possibilities are endless in my own home.

I ordered the Voodoo Breakfast Muffin.

IMG_1381The Voodoo Breakfast Muffin on a toasted English muffin with peameal bacon, fried egg, cheddar and sriracha aioli. Served with Dijon potato salad and greens.

How cute is this plate and bar? It feels like a farmhouse. The sandwich was delicious. It was perfectly balanced between saltiness and sweetness. The bacon was cooked throughout and was not rubbery or tough. The egg was fried over-medium, the perfect way to cook an egg for a sandwich. It maintains ooziness but without creating a mess that spurts out all over your face and table. The sriarcha aioli added a hint of spice and sweetness. It was the final touch that the sandwich needed to bring it beyond comparable to a McDonald’s sandwich.

Potato salad should always accompanying breakfast. This is a revolution. I love the idea of brunch literally having a breakfast component and a lunch component. The perfect balance to ease you into the day.

GC ordered the Butternut Squash Omelet.

IMG_1380The Butternut Squash Omelet with roasted garlic and goat cheese. Served with toast and apple/walnut and arugala salad.

This is the ultimate in brunch food. A breakfast item so standard and typically plain, but taken to a whole new level with squash, roasted garlic and goat cheese. It was so rich and savory. The squash and garlic created a creamy rich base with the goat cheese. Yums.

Our brunch was delicious and has made us big fans of this spot. GC has made Voodoo Child his go-to for coffee before work and we have also tried cocktails here. The cocktail menu is bourbon based and has a very classic feel to it with egg whites, bitters and hard alcohol. When we went, I sipped on the V Beckham with Jim Beam, brown sugar simple syrup, lime, bitters, and sparkling wine. It was classy, elegant and different, much like it’s namesake.

I would definitely recommend dropping by at any point in the day to enjoy either a coffee or a cocktail – both are perfection. Happy munching!