My Nightingale, courtesy of the lovely folks at Drake One Fifty. The cocktails and their evocative names - the Love Elixir, the Nightingale - evoke some of the operas on the main stage of the COC’s current season.

The space was set up for Popera!, an event which since 2015 has recurred a handful of times annually, featuring the young singers and pianists of the Canadian Opera Company’s Ensemble Studio.Įssentially, Popera! - part of the Drake’s own cultural programming - is a prix fixe menu with a side of opera, a themed mini-concert of music over pre-dinner drinks.

Also, I had more success in the rolled omelette than the scrambled one, so if you’re looking for one that has a more likely chance of working, go for the rolled technique.Appetizers & arias: Popera! at the Drake One Fifty Editorial Jenna Simeonov Mar 1, 2018Ī welcome addition to the cool decor at the Drake One Fifty - a mix of classy, organic, and even diner-chic - was the bar-adjacent grand piano. I strongly suggest you do the same as it makes more sense when you can visually see it happen. ~TIP~ After I messed it up 3 times I watched a video of Julia making one, which is what really helped me to succeed. Making a French omelette truly is an art! And do they ever taste wonderful when mastered. I can say however, by the fourth try I pretty much got it down packed. The way Julia asks you to cook it involves continuos movement of the pan and very precise hand movements.

Oh no, it’s more than that, and probably the reason why there’s a whole section in the book devoted to eggs. You wouldn’t believe it, but this dish was the hardest one I’ve had to make yet. Tonight I made Tomato-filled Omelettes Gratinéed With Cream and Cheese. Reblog eggs omelette tomato cream cheese french julia child french food french cooking cooking food gourmet cook chef France french omelette delicious yummy mastering the art of french cooking Swiss cheese tomato omelette

Phantom of the opera cake decorations