ARTS & CULTURE
22 Obiter Dicta
Jurisfoodence
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I ordered a different kind of drink to accompany my
meal: a milkshake! More like soft-serve ice cream,
the thick peanut butter milkshake I ordered came
with a healthy dollop of whipped cream and some
nuts sprinkled on top. It was sinfully delicious; if we
lived in a world where calories didn’t exist, I would
live off of it.
The Food
K ate: Though I was tempted to try the classic allday breakfast at R&S, I was told by some friends
that I absolutely had to get the griddled Brie cornbread. Feeling like I should branch out and try one
of the unique and signature dishes R&S has to offer,
I followed this advice. The cornbread arrived topped
with a slab of brisket and a fried egg, and covered in maple syrup and chilli sauce. Though R&S
does cornbread well, there was almost too much
of it in proportion to the rest of what was on the
plate. Unfortunately, the meat was also a bit chewy.
Regardless, the combination of flavours was interesting and pretty tasty, though I was unable to finish
it and felt like I had clogged some arteries about
halfway through; this is definitely not a meal for the
faint-of-heart.
K arolina: I ordered the Avonlea clothbound cheddar omelette, which was served with toast topped
with avocado and walnuts. Google has taught me
that Avonlea clothbound cheddar is an award-winning cheese from PEI with complex flavours and
aromas. Unfortunately, it was virtually indiscernible in the omelette—had it not said on the menu
that the omelette came with cheddar, I would never
have known from just eating it. One flavour which
did come through very distinctly was that of olive
oil, which the omelette, toast, and nuts were swimming in. While I am an avid olive oil enthusiast, “too
much of a good thing” is evidently a concept that
the cooks at R&S are unfamiliar with. Thus, the
meal turned into a bland palette of flavours that
vaguely resembled a combination of walnuts, egg,
and avocado muddled beneath the dominant flavour
of mediocre olive oil (Kate and I were schooled on
how to discern the difference between excellent and
middling olive oil while on a wine tasting tour in
Tuscany—one of the most valuable lessons I learned
whilst in Italy!).
Luckily, the dish was enlivened by the homemade chilli sauce that I requested. Those who are
fatigued by the ubiquitous presence of Frank’s Red
Hot as the