Happy 40th for Jo-Anne and Bruce!!

 

Yep it's hard to believe but we met and married over 40 years ago. As you know we have celebrated our anniversary in many places, preferring Paris as we did for several including the 30th at La Tour d'Argent. Because our schedule and responsibility focused here in Barrie this summer we looked around for a local venue.

 

After consulting Trip Advisor among others we decided upon Gio's as they were the top rated Italian restaurant in Barrie ... and we weren't disappointed.

 

Here's the ol guys with the wine toast of the day ... both to ourselves and to a wonderful restaurant.

 

 

 

As we came into Gio's we were met by the owner, John Remmo and seated near the bar.  The picture above is actually when the main course arrived but we had already had the antipasti which was called Carpaccio di Manzo - Smoked Beef Tenderloin, Lemon & Herb Aioli, Truffled Baby Arugula, Parmesan Cheese, Garlic Chips. We shared this dish and it was extremely good, especially with some pieces of bread spread with an eggplant mixture.

 

From their website: “Un pranzo senza vino e come un giorno senza sole.”
A meal without wine is like a day without the sun

 

And so we had a Valpolicella Ripasso, Superiore, Italy 2008
Depth of flavor, magnificent, tasty wine. Located in the Negrar, the centre of the Veneto area. We have begun to enjoy this particular wine at home so it was really great that the owner imported some of the better ones for his restaurant.

 

Above we are having the main course. Jo-Anne is having the Veal Al Limone - Veal Scallopini, Lemon Caper Butter, served on on bed of mouth watering risotto. I'm having the European Sea Bream (Bass) - Palermitano Style, Capers, Black Olives, White Wine Pomodoro Sauce served on a bed of roasted white and purple potatoes. Both beyond excellent as some of the best ever dishes we have had.

For desert (dolce) we had their Marsala Wine Zabalione - An Italian Custard with Fresh Fruit in a Phyllo Bowl. This is their description. We had zabalione (zah-by-own) as one of our first deserts together in Ottawa and cannot get enough.

 

 

 

This is not your normal custard. The sauce on the plate is a frothed whole egg that has to be perfectly cooked at an exact temperature ... or failure ... trust me we have tried. It is then poured over and through the phyllo fruit cup. I cannot explain how difficult this dish is to make.

 

And eaten with a complimentary shot of orange liquor that the owner brought to us.

 

The bottom line is that while not in Paris we hit upon a restaurant and chef that rivals any we have been in either here or in Europe and we will be back. Ciao!