It was a windy afternoon as the sun set and the rustling leaves of fall piled around the entrance of Kaama Lounge. As the door swung open, a gush of heaven in the form of dark red interior spilled out and welcomed us in. Those who had the pleasure to join this intimate group through the Fusion Tapas Dishcrawl at Kaama Lounge were lucky to experience 9 different dishes the chefs prepared.
Drinks were ordered and the laughter of friendly faces meeting began to light the room.
Kaama is known for their creative drinks, with a resident mixologist dreaming up concoctions (he can usually be found at the bar on a mac researching other unique ideas and trends.)
The two cocktails I had were:
Blackberry Thyme Margarita created with Hornitos Plata Tequila, fresh lime juice and house made blackberry thyme essence. They reminded me of hot pink jelly shoes all grown up. Even with the fall briskly brushing at our ankles, the margarita took me back to sandals and summer dresses.
Root Beer Float made with Stoli vanilla vodka, sasparilla reduction and a splash of Kahlua and topped with vanilla foam and a plump Maraschino cherry. Iced glass, crisp soda, creamy foam, and all the memories from the childhood classic.
The first round of tapas was the Pigs In A Blanket. Golden rice paper embracing house-made chicken sausage, melted smoked gouda, crisp and tangy granny smith apples, and fresh Anaheim chilis. Cut on a bias and served in a bed of cranberry-chipotle mustard!
Never ceasing to please, the Shrimp Egg Roll was wonderfully welcomed. The edamame-bacon won ton acting as a bed for the asian pear-jicama slaw and grilled shrimp. Adding sweetness to savoury dishes is a trend that I am rather enjoying at Kaama, and they fulfilled it with this dish lightly mentioning orange sweet n’ sour.
Next up, a “taco” I had been wanting to try for some time. Fairly new on the menu, the Bangers ‘n Mash Tacos. Grilled bratwurst chopped and tossed with a roasted garlic potato puree was placed in a flour tortilla and topped with caramelized onions and pineapple relish. Sweeter than savoury, and I missed the taste of bratwurst in the dish, but nonetheless fun to eat, especially with the crunchy peas sprinkled atop!
And an ultimate favourite with comfort, mystique, and passionate creativity all tied into one- the Chicken Noodle Soup. This is a dish worthy of dreams at night. A sweet potato-chive biscuit topped with tender shredded chicken, hearts of palm & caramelized onion hash. Pure heavenly bliss.
A quick surprise of Ceviche from the chef graced our presence. A little nibble of fresh seafood and we were of to a spicier climate with the next dish.
The Gobi Curry was made of crunchy naan bread, green curry coconut sauce, tart-curried vegetables, mangos & refreshing mint. It was like eating spiced bits of India.
And to finish the night, trios of dessert came out. From Kettle Corn (vanilla & corn ice cream bon bons crusted in crispy corn flakes & drizzed with sea salt-caramel) to the Caramel Apple, an interpretation made of crispy butterscotch pudding, sour apple shreds, & toasted peanut salad enhanced with a mint gastrique and the “Whopper” Malt Ball made of hot chocolate lava cake filled with white chocolte malted truffle atop a baked meringue; all left us satisfied and pleased with the experience of Kaama’s truly unique interpretation of tapas.
Join us next time for an epic Dishcrawl. Sign up for Dishcrawl here or checkout our next events here.
Full images of this Dishcrawl here.
If you’re up for chatting, we can be found on Twitter and Facebook! See you around the nets and at the next Dishcrawl. 
Love,
Tracy @ladyleet
