在多伦多，每逢夏季，超过百间中上级的餐馆都会参与由American Express举办约两个星期的Summerlicious。 ‘licious’ 源自 ’delicious‘ ，即美味的意思。
Summerlicious 的特征是，所有参与的餐馆会各自设计出一个固定的套餐( 例子见文底）给来参与Summerlicious 的顾客。最值得的是，收价会比平常低。这过百间的餐馆当中有些是很高级的。我这种平凡人平时是吃不起的 （除了在Summerlicious 🙂 ）。因为，不管餐馆多高级，如要参与Summerlicious的话，晚餐收费都在每人35加币或以下，午餐会更便宜。
我和Ed当然不会错过这个大饱口福的机会。可是，我俩为了选餐馆而大伤脑筋。中级的餐馆，不算便宜到那里去。太高级的，虽划算，可是我们怕会格格不入。毕竟，我们扮不出高贵的样子，也不想吃得周身不自在。开心时，不想把声音压得低低的。所以，最后，我们选了一间中上级的 – Fuzion。
photo from http://www.restaurantstoronto.com
我们认识一对夫妇常向我们赞这餐馆有多好就有多好。可是，一餐两人一吃就百多两百元。所以，他们也是久久才去一次。我和Ed就乘这机会去尝尝。三道菜（前餐，主餐和甜品， 饮料另算）的晚餐，一人35加币，不算太贵。
食物可真的很不错, 材料的配搭特别 。食物的presentation很美，很艺术。我看着它，不舍得吃。很想很想拍照。可是，Ed叫我不要这么‘三八’。我看看四周，别人都很得体地吃，没有人像我又要拍照又要摆姿式的。所以，我只好乖乖地吃，不做丢脸的事。（所以，没拍到照片，只好在网络找。）。
这餐馆有个优雅的露天花园。我们去时，天气很好，坐在那里享用晚餐特别有情调。坦白说，这里的食物不是我们尝过最好的。但也可说是最好的几个吧。一点要提的是，这里的巧克力甜品很棒，很香浓但又不过甜。总的来说，这是个美好的晚餐。
我想，很多较高级的餐馆可能都会亏本。可是，参与这个美食盛会主要是支持饮食业，和吸引新的顾客上门。长远来说，还是值得的。就如我和Ed虽未必会常常回去Fuzion吃，可是，心血来潮时，久久去享受一下，也是会的。
冬季时，也有一场Winterlicious。我开始期待，因为也想试试其他餐馆….
The Summerlicious presented by American Express has just passed recently. It is a annual event in Toronto, and is participated by more than 100 restaurants here. Participating restaurants would design a special set menu to welcome Summerlicious customers. Some of the participating restaurants are very well-known and some are very high class restaurants in Toronto, yet they still have to stick to this fix price restaurant affair. Usually, a three courses dinner costs no more than CAD$35 per person, and cheaper for lunch (drinks are at your own cost)
Of course, this is a good opportunity for us to try restaurants that we don’t normally can afford or not so willing to pay that much. However, initially, Ed and I just could not decide which restaurant. Well, though we loved to try the very high-class ones, we did not think we would fit in such environment. We are simple people and would like to enjoy our food in a comfortable setting. High-class restaurants have ‘very high class’ manners to follow, and we did not think we could do it ‘naturally’ or ‘comfortably’. So, we settled on something in the middle – Fuzion.
Some of our friends have mentioned this restaurant to us a few times. They love the food there but more than CAD$150-200 a meal for 2 persons is deterring them to go there more frequently than they would like to.
So, we went. And it was quite a lovely dinner. The food was delicious and the combination of ingredients were creative. Yet, I thought the presentation of food was much more impressive. Food were so tastefully presented, and I was so wanting to take some photos. However, Ed did not allow me because nobody did in this sort of restaurant. Well, I listened, just enjoyed my meal without playing with the camera.
On the day we went, the weather was stunning. Enjoying the evening sun and mild breezes, while dining in the beautiful patio was just fantastic. As much as I love the food there, frankly, they were not the best food I ever tasted. But, by the time, I added the food, the presentation, the patio, and the weather factors, it was an overall a very lovely dinner and experience. Oh, I have to mentioned the dark chocolate fudge dessert I had. I loved it ! Purely chocolate ‘sensation’ and not too sweet at all.
I guess, some more up-scale restaurants might lose money in this event. As a long term investment, it is to attract new customers, as well as to support the restaurant industry in Toronto, I think it is still quite worth it for them. Like us, though we may not go to there frequently, once in a while, when we look for a fine dine, we will think of Fuzion.
There is also a Winterlicious in winter time. Umm…..I already start thinking which new restaurant I want to try next…..
PS: The following was the Summerlicious menu at Fuzion :
Chilled Potage of Green Zucchini and Organic Elephant Garlic, Dungeness crab, Corn and Spiced Almond “Relish”, Balsamic Yogurt
or
Composed Salad of Watermelon, Heirloom Tomato and Greek Feta, Pistachio and Pickled Shallot Dressing
or
Spice-grilled Calamari, Tomato and Cucumber Salad, Pickled Jalapeño-Oregano Vinaigrette
Soy-grilled Bison Bavette, Gratineed Potato “Chips,” Honey Mushrooms, Warm Truffled-Soy Dressing
or
Olive Oil Poached Atlantic Monkfish, Spiced Eggplant Puree, Clam-Roasted Tomato “Jus”
or
Leek, Smoked Ricotta and Edamame Ravioli, Pinenut Brown Butter, Cherry Tomato and Truffle Pecorino
Thyme Roasted Stone Fruits, Polenta-Olive Oil Cake, Whipped Vanilla Ricotta
or
Banana-White Chocolate Mousse, Valpolicella-Dark Chocolate “Fudge”
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