Chapter 60 “the post pandemic world; restaurants and wine”
You may have guessed what happened to restaurants. Sixty percent of restaurants were wiped out by the COVIDs and then Virus # 26 just about did all the rest in. There were very few left as if you have no customers the inevitable is the demise of a restaurant. Given the collapse of the food supply chain most remaining restaurants survived on locally supplied ingredients. And the food better be damn good as restaurants and bars had gained such a bad reputation during COVID as super spreader locations that bitter memories kept many possible patrons away with their memories of non caring Millennials partying away like it was pre COVID times. I once asked a psychiatrist friend of mine about the suicidal obsession of Millennials with patios and crowded bars. The best answer I obtained was selfishness and loneliness.
In our town of Sunridge, Ontario I had said my dear daughter Alexis had became a really superb Italian chef who knew how to cook up incredible feasts often with immune boosting cannabis and her huge truck garden produced al manner of vegetables including San Marzano tomatoes that rivalled those from Italy and made the most rich and astounding sauces. And despite my protests as a vegetarian she had a small heard of Angus cattle, goats, sheep, chickens and pigs which she personally slaughtered rather giving me the shivers.
It might have helped in my clinic I charged no fees so my clients felt somewhat obligated to occasionally eat at Alexis’ restaurant. And yes I will admit on my birthday, Christmas, her birthday and the birthday of our dear biker friends Cedric and Chester I could be convinced to eat baby roast goat, chicken stuffed with Rosemary and 100 pieces of garlic or flank steak with chimichurri sauce. Slightly blushing I became a little less vegetarian due to the culinary skills of Alexis.
Wine was somewhat of a problem but as Spike, yes dear old Spike, had 3,000 bottles of mostly Italian wine we were set for a few years. But with my bio-chemical skills developed as a physician we had enough local ingredients for me to create a micro-brewery. Grapes were a big problem but through my surviving wealthy winery owners I managed to secure some decent Ontario wine. And through my surviving Irish cardiologist friends a small flow of Irish whisky arrived thanks to the gold coins and bullion that Spike had left me with and the “import connections” Cedric and Chester had!. So with cannabis infused dishes and nips of Irish whisky Alexis’ customers left with a full belly and a bolstered immune system. Hey I missed the wines of many a country but this was not the world it used to be.
The restaurant scene in Toronto had no relevance to me anymore. I had a piece of culinary heaven in Sunridge and that was enough for me.