There was an article recently (in Saturday National Post maybe?) about a local chef doing non-alcoholic food pairings, for those of us who temporarily can't or otherwise don't care to imbibe...For example, tomato water, homemade fruit juices or other "infused" concoctions are carefully paired with each course. Sounded intriguing and I'd love to try it, but I wish I could remember which restaurant and chef were profiled. Does anyone know who in Toronto is doing this?
Regarding this phenomenon, there was an article last December in the NYTimes called "Juice for caviar, soda for foie gras" that described this as a new trend. Apparently Charlie Trotter has been doing in Chicago for over twenty years now.