Oysters, wine and cheese

I went with a girlfriend to The Whalesbone Oyster House, which is rather conveniently located just down the street from me. We spent a pretty penny on oysters, wine and cheese. We had the oyster tasting plate ($45 = 18 oysters, including Kumamotos, Fanny Bay and some tasty little guys from PEI) which was DELICIOUS, and a half bottle of wine. Because that wasn’t quite decadent enough, we got supplemental wines to go with our desserts: a white chocolate bread pudding, and a Riopelle cheese plate with honeycomb, apple butter and pralined pecan; also a white chocolate bread pudding. Yum.

The Whalesbone Oyster House
430 Bank Street
Ottawa, ON
(613) 231-8569

Whalesbone Oyster House on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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