The Wonderful, Worthy Wildflower Grill!

The moral of this story is trusting your intuition. That's the key to life. When you get that, you know all you need to know and life will be grand indeed!

And the great thing about intuition is that it is always, ALWAYS leading you into joy! 'Cause that's its source! That's the barometer, folks. The joy factor. Kids know this. You see them playing, bouncing, dancing, laughing and above all else choosing joy in all that they do. Even after a temper tantrum...do they walk around for days after wallowing in it? Feeling embarassed or shameful. No, they let it go and get right back on track...seeking joy.

It is our most natural way to be.

My joy factor this Saturday night was to share a lovely dinner with a friend at the grand opening of a new fine dining restaurant called "The Wildflower Grill". It is owned by Tan and Richard Lim who also own the wonderful Lazia restaurants, of which I am a frequent customer. In fact that is how I came to know Tan. I remember watching the construction of Lazia and feeling so excited to have a nice restaurant on my end of town. And from the first day, Tan greeted us with her bubbly smile and famous Chai latte. I was sold on both and we became fast friends.

Tan and Richard are passionate about their work. Every effort is put into detail to ensure a wonderful experience. I knew The Wildflower Grill would be no different. But, alas...my friend cancelled and I was unable to find another to go with me. I was pretty bummed out and considered cancelling but as I looked at the bouquet of congratulatory flowers I'd bought for the occasion, I got a boost in my gut. I realized it was not just about my date. It was about supporting friends and finding joy and inspiration in their accomplishment. Though the idea of going solo felt unnerving, something in me...my intuition was telling me to go..."Go. Have fun. It'll be a great time. So what if you're alone!"

And so I did.

And I am so very glad I did. It was extraordinary...beyond anything I'd imagined...which, truth be told wasn't very much. I'd pretty much thought I'd sit there, eat, maybe talk with Tan a bit and then go home after an hour. Well, the Universe, it seems had different plans for me.

I walked in. Solo. My flowers in hand. Soggy at the bottom where water had obviously spilled. And discovered that Tan wasn't even there. She'd got caught up at Lazia. Great. So now I was a total loner. With soggy flowers.

But amidst a warm greeting, my coat was taken from me and I watched the flowers get unwrapped to a chorus of 'oohs' and 'aahs' and grateful thank yous. The soggy paper went unnoticed and my bouquet was placed front and centre on the bar. My heart sighed and happily took up residence at a lovely table for one.

And this is where the fun began. Joseph arrived at my table with charm and wit and set the stage for an evening of splendor. "May I have the pleasure of deciding for you?" he asked, keenly aware of my inability to choose only one from the delectable choices of the menu. What a wonderful idea! Every course would be a surprsie, a delight! And he did not disappoint! It was like unwrapping a gift every half hour!  Each complete with a detailed description of glorious ingredients. And I might add here that Joseph has a master vocabulary...well, next to his brother, he claims. But his evening routine of crossword puzzles in bed shall soon put him in reigning glory. He should be a writer, I tell him and he agrees passionately with a thrilling tribute to words, glorious words.

Passion is palpable here at the Wildflower Grill.

Cory Levy is the maitre de. He is also a member of the Sommieler Guild. A wine connoisseur. It is his passion. In no time, my wine pairings also become delightful surprises as he chooses them for me, each complementing Joseph's culinary gifts. Cory knows his wines having personally picked each one for the restaurant. "They are all unique, sexy wines, each chosen for their perfect complement. And there are a couple surprises, too!" he says.

Passionate.

Richard joins me. I ask him how it feels to be the owner of such an exquisite restaurant and soon I am caught up in tales of travelling to the worlds greatest centres in search of ideas and inspiration. He is warm and modest and clearly loves what he does. He shares with me The Wildflower's creation, from inception to end. The choice of warm Canadian maple wood, the perfect placement of red, how Tan found the local artist whose colorful work is displayed thoughout the room, the meaning behind the name (the blend of wild and unique while still rooted in a robust and sensual Canadian flavor).

And indeed, flavor is the celebrity here. Executive Chef Yoshi makes sure of that. He greets me with twinkling eyes and a humble smile as I go on and on about his sublime creations. It was his idea to make The Wild Flower fine dining. It was originally going to be what they call 'premium casual'. It's clear this was the right choice. Chef Yoshi is an artist and this gave him unlimited expression.

I am eating the Poussin Two Ways. It is amazing! I wish I could remember everything in it. I wish I could remember the lovey appetizer Joseph brought me (I remember it was in a pomegranate reduction) I should have brought my camera, too. But I had no idea I'd be having the time of my life. Sigh.

So, I'm eating the Poussin and I've already been tempted by the upcoming dessert, a chocolate trio. But I'm getting stuffed. I want to finish but I want room for desert. Joseph, ever so keen, sees my dilemma and relates. He offers to take my plate away. But I don't want this delicious meal, only half eaten to go wasted. I do the unthinkable. I ask for a doggy bag. He gives me an oh-alright-but-only-cause-we're-pals-now kind of a look and goes on a subtle hunt for aluminum foil. There is none to be found. But now Richard is aware of my request and does he draw the doggy bag line? No. He and Joseph borrow a take out container from the hotel. I am elated as I see Joseph swinging the paper bag and tucking it in beside me.

Dessert arrives not via Joseph. Via Nathin. The pastry chef. The twenty-four year old award winning Nathin Bye, who is a force to be reckoned with. This guy is amazing. He is greatness headed for even greater glory. And once again I am swept into another's passion as he regales me with secret recipes such as his own Beignet sugar, an infusion of Ceyon white tea, dried fruit, and flower petals that has sat for a week and a half to allow the aromatic magic to steep. He leaves. Back to his kitchen (Sanctuary?) where he has practically lived over the past few weeks in the Wildflower's lead up.

While I indulge in his luxuious chocolate creations, Joseph, who now claims to be the little devil on my shoulder brings me port.

Port.

I've never had port in my life. He smiles wickedly and leaves me to my exploration. Cory arrives, sees the new addition, it having not been his doing. He picks it up, swirls it, smells it and says "1997, LBV. Good choice. But you should really try the Iced Apple Cider." Did you know it takes over 80 apples, handpicked to make one small 375 ml bottle of Iced Apple Cider. Happily, I do now :)

The Port is divine. And soon Joseph is at my side again with a new one. He grins and leaves me to it. I must add here that four hours have gone by with the wine and ports placed levelly along the way. I did not walk out drunk and stumbling.

Ahem.

So, port #2. I taste it. Very different. Lovely. Ah, and here comes my reliable source Cory to avail himself. He swirls, smells. Does his magical thing. And says "Tawny. Vintage. 20 year old. Taylor Fladgate."

What fun!

But there is even more to be had as Nathin, sweet Nathin brings out a plate. "Migniardises!" he says and I am sure I spelled it wrong here. "After dessert desserts!" And now I am feeling like a Hobbit. But they are a sight to behold. Beautiful truffles: white chocolate water melon, chocolate and Pear Brandy, hibiscus rooiboos white chocolate and his unique take on the Ferrero Rochet, Raspberry Rochet blended with rice crisps and spray painted with pink chocolate!

Richard, Joseph and Cory see to it that a decadent flowering tea is brought out with honey and cream and I am overwhelmed. This has surely been one of the greatest dining experiences of my life.

I walked in alone, expecting to leave within the hour. I walked out five hours later embracing my new friends, promising to return, doggy bag in my hand and a heart swollen with joy!

Thank you! Thank you Richard, Joseph, Cory, Nathin, Chef Yoshi. You are true artists. You made my evening wonderful, beautiful, delicious, inspiring and special! I can't wait to go back!

What joy!

And so there you have it, dear readers. Trust your gut. And go to the WILDFLOWER GRILL in the new Matrix boutique hotel on 106th Street and 100 Ave.

You will have the time of your life!