It’s going to be a hot one in Toronto this weekend! If you’re looking for something fun to do with friends and family, the Taste of Toronto is in full effect and for you foodies out there, you’re not going to want to miss this! I was invited to join Chef Victor Barry and Master Sommelier Elyse Lambert at a private coffee & food pairing event yesterday with NESPRESSO, the official coffee sponsor of Taste of Toronto and had the opportunity to enjoy the ultimate tasting experience and launch of NESPRESSO’s newest and most intense Grand Cru of the Lungo family – Envivo Lungo.
As a proud member of the NESPRESSO Coffee Connoisseur Club for the past several months, I’ve had the chance to taste and learn about the variety of intensities, notes, and flavours that NESPRESSO coffee has to offer. I’ve also come to share their appreciation of combining exceptional coffee with excellent food, these two elements really do go hand in hand.
“Slurping is the new sipping” is what Master Sommelier Elyse Lambert taught me during this event! She encouraged us to take a spoon and really ‘slurp’ the coffee so that we can really taste the notes and flavours, especially when enjoyed with food pairings.
You too, can enjoy these complimentary mini cups of Foie Gras mousse (super delicious by the way) if you head down to the NESPRESSO Bar this weekend!
If you want to create your own experience of coffee and food pairings, from June 23 to 26, visit the Nespresso Bar at Taste of Toronto to enjoy a FREE cup of NESPRESSO coffee paired with delicious canapes (such as Foie Gras mousse in a cup!) designed by Chef Victor Barry.
The NESPRESSO Bar will be serving Envivo Lungo from 12 p.m. to 4 p.m. and Arpeggio Decaffeinato (Decaf) from 6 p.m. to 10 p.m. prepared to your liking, i.e. Latte, Machiatto, Cappuccino (hot or iced). For more information or to purchase tickets, visit the Taste of Toronto website and be sure to swing by the NESPRESSO Bar and share your taste for coffee on social media with hashtag #TasteWithNespresso!
Enjoy your weekend!
Photo Credits: Andrew Williamson Photography
