EL ideas anti-restaurant week dinner – Chicago – 2012 02 28

Tags

Aioli, anise-hissop, Apple, black garlic, Bonsoiree, borage, brussels sprouts, butternut squash, Char Roe, Cheese, chef, Chicago, clam chowder, crab, Edamame, escargots, Explorateur, Foie Gras, Gin, Ham, Hamachi, Iberico, Juice, Kabayaki, Kabocha, karashi, katsuoboshi, lamb, lardon, loin, lychee bubbles, maguro, maitake. Pata negra, Motoyaki, mushrooms, nisturtium, parsnip, peanut butter, phillip foss, Roasted, roasted garlic, royal trumpet, Sashimi, Sausage, Scallop, Shin Thompson, shiso, Smoked, Soup, tobiko, togarishi, Wagyu

—truffle – grits / parmesan / vinaigrette

EL Ideas Images – Bonsoirée and EL Ideas Anti-Restaurant Week Collaborative Dinner
2419 West 14th Street Chicago Illinois 60608 312-226-8144

Information e-mail: reservations@elideas.com

Twitter: @ELideasChi
Twitter: @ PhillipFoss

EL Ideas: Gin & Juice Inspired by Snoop Dogg’s “Gin and Juice”, this dish features a botanist gin and creme de violet gel and cucumber juice alongside candied striped beets, a stellar bay oyster, cucumber blossom, citrus coriander blossom, pink peppercorn and viola. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Sashimi Mosaic This mosaic of maguro and hamachi is a great reason why eating raw or undercooked foods is good for your health. The addition of tobiko, pickled radish, kabayaki, karashi and rice crisp takes this dish to a new level. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Smoked Char Roe With no cutlery accompanying this course of smoked arctic char roe, katsuoboshi, tapioca, coconut milk, radish, shiso and borage, guests had to lick this course off the plate (literally). © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Wagyu Cleverly served on an actual shortrib, this is Chef Thompson’s wagyu short rib was accented by blackberry, maitake mushrooms and shiso. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Pata negra (Iberico ham) is the star of this show, but the cana de cabra cheese, sunchoke chips and marmalade, saffron, blis elixir and espelette pepper are more than welcome additions. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Motoyaki I’ve never met a motoyaki I didn’t like, especially with the scallop, crab and togarashi aioli seen here. Sugoi! © 2012 Galdones Photography LLC. All rights reserved

A japanese clam chowder of sorts featuring tilefish, manila clam, sweet potato (surprising, but great addition) and bonito. © 2012 Galdones Photography LLC. All rights reserved

Entitled “A Still Life”, Chef Foss’ terrarium features royal trumpet mushrooms, dehydrated olives, nisturtium, escargots, and a black garlic purée. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Whole roasted foie gras on top of julienned celery root, accompanied by a beluga lentil salad and buddha’s hand, as well as a semillon verjus gelee. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Parsnip Soup A shotglass of roasted garlic and parsnip soup with fresno chili oil, parsnip crisps, and lychee bubbles. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Anise HyssopWho knew that brussels sprouts and root beer paired well together! Shavings of brussels sprouts with butternut squash, dried cranberries, pecans, anise-hissop gastrique, and blossom, alongside a root beer foam with granola. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Lamb A trio of lamb (loin, sausage and lardon) with edamame, kabocha, and jus. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Apple & Peanut Butter Inspired by Chef Foss’ favorite snack of apples and peanut butter, a tart apple sorbet is served with a peanut sauce, parsnip marmalade, bacon, and thyme. © 2012 Galdones Photography LLC. All rights reserved

Explorateur cheese course that you have to… well… explore by breaking into the gooseberry ornament. Served with black walnuts. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Sashimi Mosaic This mosaic of maguro and hamachi is a great reason why eating raw or undercooked foods is good for your health. The addition of tobiko, pickled radish, kabayaki, karashi and rice crisp takes this dish to a new level. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Whole roasted Foie Gras on top of julienned celery root, accompanied by a beluga lentil salad and buddha’s hand, as well as a semillon verjus gelee. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Parsnip Soup A shotglass of roasted garlic and parsnip soup with fresno chili oil, parsnip crisps, and lychee bubbles. © 2012 Galdones Photography LLC. All rights reserved

Bonsoiree: Lamb A trio of lamb (loin, sausage and lardon) with edamame, kabocha, and jus. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Apple & Peanut Butter Inspired by Chef Foss’ favorite snack of apples and peanut butter, a tart apple sorbet is served with a peanut sauce, parsnip marmalade, bacon, and thyme. © 2012 Galdones Photography LLC. All rights reserved

EL Ideas: Forbidden Rose © 2012 Galdones Photography LLC. All rights reserved

Phillip Foss grating katsuobushi for char course © 2012 Galdones Photography LLC. All rights reserved

Chef Shin Thompson of Bonsoiree © 2012 Galdones Photography LLC. All rights reserved

—truffle – grits / parmesan / vinaigrette

general inquiries info@ELideas.com

chef phillip foss phillip@ELideas.com @PhillipFoss Chicago

angus gorberg – marketing director angus@ELideas.com

ALL IMAGES © 2012 Galdones Photography LLC. All rights reserved

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Café Polonez – @Luxual Tweet-up – Toronto- 2012 02 24

Tags

Beer, Beet root soup, boiled dumplings, Borscht, cabbage rolls, Cheddar, Coleslaw, Consommé, cottage cheese, Dumplings, fried egg, fried onions, homemade, meat dumplings, Mushroom, Pan Fried, Pierogi, Polish, Pork, Potato, sauerkraut, schnitzel, sour cream, Wiener Schnitzel, Zywiec

Wiener Schnitzel Sznycel wiedenski z jajkiem topped with a fried egg and served with potatoes and a bouquet of salads $15.25

CAFÉ POLONEZ
195 Roncesvalles Avenue, Toronto, Ontario, Canada Tel. +1-416-532-8432

Open daily 11 am –10 pm, take out available, catering inquires: +1-416-532-8432
(On particular days such as Polish day or mothers day, we do not accept reservations and seating is available on a first come, first served basis.)

Located in the heart of the Toronto’s Polish community, Café Polonez has been serving the people of the GTA for over 30  years. It was established with the premise of providing an authentic Polish home-cooked culinary experience. Till this day Café Polonez is a family-run establishment that credits its long run successes due to providing traditional homemade dishes made fresh daily, in a pleasant atmosphere and at a reasonable price. The menu includes a broad spectrum of Polish kitchen classics as well as a variety of additional eastern European delights. For those in the mood for drinks our menu is accompanied by a wide selection of Polish beers and spirits. Our atmosphere is bright and casual and we provide a service staff that is friendly and sincere. We welcome you for a true authentic culinary experience that is Café Polonez.

Beet root soup with dumplings Barszcz czerwony z uszkami Borscht consommé with choice of mushroom or meat dumplings $5.75

Pierogi – rozne nadzienia homemade boiled dumplings served with side of sour cream and fried onions & pork (optionally pan-fried)

Polonez schnitzel topped with fried mushrooms and served with potatoes and a bouquet of salads $16.25

Polonez schnitzel topped with fried mushrooms and served with potatoes and a bouquet of salads $16.25

Wiener Schnitzel Sznycel wiedenski z jajkiem topped with a fried egg and served with potatoes and a bouquet of salads $15.25

Polish combination plates – platter for 2 2 cabbage rolls, 6 pierogi, polonez schnitzel and salad bouquet $33.00

Polish combination plates – platter for 2 2 cabbage rolls, 6 pierogi, polonez schnitzel and salad bouquet $33.00

The Bill

Polish Beers $6.00 / 500ml Zywiec

Sabrina Scott @sabrina_scott

Margaret Antkowski ‏@GosiaAntkowski

Joallore ‏@clickflickca

Joallore ‏@clickflickca

Christine @RealXtine AND Lily ‏@kaleelei

Margaret Antkowski ‏@GosiaAntkowski

Sabrina Scott @sabrina_scott

Wiener Schnitzel Sznycel wiedenski z jajkiem topped with a fried egg and served with potatoes and a bouquet of salads $15.25

Pangaea Restaurant – Toronto – 2012 02 18

Tags

ahi tuna, Amuse Bouche, arugula, avocado, Biscuit, black trumpet, blood orange, braised leg, Caramel, Cheese, Chicken, chocolate bar, cocoa nib, crab cake, dark chocolate, Dungeness, Fennel, Foie Gras, frozen, ginger jam, house made, jus, lamb, lamb rack, leeks, meringue, mushrooms, offal, Ontario, pan seared, Pear, poached, potato gnocchi, pumpkin, Purée, Rabbit, rabbit bacon, Rack, Roasted, saddle, Salad, Seared, stuffed, tataki, tomato, Tuna, Vanilla, walnut crusted, winter squash

Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado purée

PANGAEA RESTAURANT
1221 Bay Street (at Bloor) Toronto, Ontario, Canada +1-416)-920-2323

Twitter: @martinkouprie
Twitter: @derekbendig

Pangaea Restaurant Reservations via OpenTable

House Bread and Butter

Amuse Bouche Chicken and Biscuit

Amuse Bouche Chicken and Biscuit

Dungeness Crab Cake Pan-seared on fennel, avocado, tomato and ginger jam $20.

Dungeness Crab Cake Pan-seared on fennel, avocado, tomato and ginger jam $20.

Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado puree $17.

Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado puree $17.

Rabbit Tasting, Ontario Walnut crusted rack with arugula puree, braised leg with potato gnocchi, saddle stuffed with leeks and black trumpet mushrooms, offal with onion and foie gras jus, rabbit bacon $40.

Rabbit Tasting, Ontario Walnut crusted rack with arugula puree, braised leg with potato gnocchi, saddle stuffed with leeks and black trumpet mushrooms, offal with onion and foie gras jus, rabbit bacon $40.

Lamb, Ontario Roasted rack, pumpkin seed crust, winter squash puree, seasonal vegetables, lamb jus $44.

Lamb, Ontario Roasted rack, pumpkin seed crust, winter squash puree, seasonal vegetables, lamb jus $44.

Chocolate Bar Frozen dark chocolate marquise brown sugar cocoa nib meringue caramelized vanilla poached pear $10.

Chocolate Bar Frozen dark chocolate marquise brown sugar cocoa nib meringue caramelized vanilla poached pear $10.

House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.

House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.

House Made Cheeses Crafted and aged on premises, our small batch cheeses contain the purest ingredients using traditional farmhouse methods 3 choices for $18.

Pangaearestaurant050 The Bill

Ahi Tuna Tataki Seared tuna, blood orange and fennel salad, avocado purée

Ursa Restaurant/Café – Toronto – 2012 02 16

Tags

Agnolotti, amaranth, apple cider, Belly, blueberry preserve, brined, bullberry, Buttermilk, chard, chestnut, Chocolate, curd, dark, Duck Fat, ginger, glazed, Hamachi, hibiscus, housemade butter, Kale, kombucha, kumquat, Lemon, lentils, meringue, Mignardises, Miso, Mousse, mushroom Broth. wild mushrooms, Mustard, Niagara, Pickled, polenta, pork loin, Preserved, pumpkin, quinoa, Raw, rhode island, sable, smoked mushroom, spruce caramel, Sunchoke, Thuet bread, whey, white chicken, Yuzu

[THIS RESTAURANT IS NOW CLOSED]

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

URSA RESTAURANT/CAFÉ
924 Queen Street West Toronto Ontario M6J 1G6 +1-416-536-8963

Twitter: @ursarestaurant

Reservations +1-416-536-8963
Hours Tuesday to Sunday 17:00-02:00

Thuet bread and housemade butter

Ursa Restaurant/Café – The Bar

Mushroom Broth – Wild Mushrooms, Chestnut Agnolotti, Sherry Kombucha

Mushroom Broth – Wild Mushrooms, Chestnut Agnolotti, Sherry Kombucha

Mushroom Broth – Wild Mushrooms, Chestnut Agnolotti, Sherry Kombucha

Raw – Hamachi, Housemade Miso, Pickled Ginger, Preserved Lemon and Kumquat, Buttermilk

Raw – Hamachi, Housemade Miso, Pickled Ginger, Preserved Lemon and Kumquat, Buttermilk

Raw – Hamachi, Housemade Miso, Pickled Ginger, Preserved Lemon and Kumquat, Buttermilk

Whey Brined Niagara Pork Loin & Apple Cider Glazed Belly, Lentils, Kale, Sunchoke, Bullberry Mustard

Whey Brined Niagara Pork Loin & Apple Cider Glazed Belly, Lentils, Kale, Sunchoke, Bullberry Mustard

Rhode Island White Chicken, Amaranth & Quinoa Polenta, Smoked Mushroom, Chard, Preserved Lemon

Rhode Island White Chicken, Amaranth & Quinoa Polenta, Smoked Mushroom, Chard, Preserved Lemon

Yuzu Lemon Curd, Blueberry Preserve, Meringue, Spruce Caramel, Duck Fat Sable

Yuzu Lemon Curd, Blueberry Preserve, Meringue, Spruce Caramel, Duck Fat Sable

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

House Mignardises

House Mignardises

URSA Restaurant/Café 924 Queen Street West, Toronto, Ontario

URSA Restaurant/Café 924 Queen Street West, Toronto, Ontario

URSA Restaurant/Café 924 Queen Street West, Toronto, Ontario

URSA Restaurant/Café 924 Queen Street West, Toronto, Ontario

URSA Restaurant/Café 924 Queen Street West, Toronto, Ontario

Ursa Restaurant/Café The bill

URSA RESTAURANT MENU 001

URSA RESTAURANT MENU 002

URSA RESTAURANT MENU 003

URSA RESTAURANT MENU 004

Raw Dark Chocolate Mousse, Pumpkin & Hibiscus – $12

Acadia Restaurant – Toronto – 2012 02 12

Tags

Andouille, andouille jerky, Anson Mills, bacon, Banana, Basil, black benne, black garlic $23 (2505) carrot, black rice, bourbon, brown sugar, Brownie, Butter, Buttermilk, candied, Caramelized, Chicken, chilis, Coconut, coconut curd, cornbread, Crackling, croissant, Fennel, Foie Gras, foraged, Gold Rice, Grits, gumbo, Ham, hickory smoked, kumquat, Lois Lake, Luchador, maple sugar, mushrooms, Northumberland Strait, parmesan crisp, peanut butter, pecan streusel, Pickled, pickled persimmon, Pimp Fish, prawn, Pudding, Quebec, red peas, rind, Scallop, Sea Island, shortbread, Smoked, Steelhead, sweet potato, tasso, To Tell the Truth, Watermelon, white coffee

THIS RESTAURANT CLOSED AT THE END OF 2013

S.C. Pimp Fish – foraged mushrooms, hickory smoked bacon, Sea Island red peas, winter savour $24

ACADIA RESTAURANT
50C Clinton Street, Toronto, Ontario +1-416-792-6002

Twitter: @AcadiaToronto
Twitter: @ChefMattBlondin

Acadia Restaurant Reservations via Urbanspoon 2 tops
[Reservations for 3 or more please phone 1-416-792-6002]
Acadia is open for dinner at 5:30p-11:00p every day except Tuesday.

Acadia Restaurant Facebook Page

S.C. Pimp Fish – foraged mushrooms, hickory smoked bacon, Sea Island red peas, winter savour $24

Luchador $14 and To Tell the Truth $10 [Say the secret word from Twitter on Sundays for half price drinks]

Kitchen Concentration

Acadia’s Cornbread – sweet potato/bourbon butter $8

Northumberland Strait Scallop – chicken crackling, parmesan crisp, pickled watermelon rind, basil $15

Northumberland Strait Scallop – chicken crackling, parmesan crisp, pickled watermelon rind, basil $15

Gumbo 50C – prawn andouille, tasso ham, black rice grits, smoked chilis, gumbo file $12

Gumbo 50C – prawn andouille, tasso ham, black rice grits, smoked chilis, gumbo file $12

Quebec Foie Gras – black benne brioche, milk jam, banana pudding and preserved pears $17

Quebec Foie Gras – black benne brioche, milk jam, banana pudding and preserved pears $17

S.C. Pimp Fish – foraged mushrooms, hickory smoked bacon, Sea Island red peas, winter savour

S.C. Pimp Fish – foraged mushrooms, hickory smoked bacon, Sea Island red peas, winter savour

Lois Lake Steelhead – caramelized fennel, pickled persimmon, andouille jerky, black garlic $23

Lois Lake Steelhead – caramelized fennel, pickled persimmon, andouille jerky, black garlic $23

Lois Lake Steelhead – caramelized fennel, pickled persimmon, andouille jerky, black garlic $23

Lois Lake Steelhead – caramelized fennel, pickled persimmon, andouille jerky, black garlic $23

Carrot & Coconut – pecan streusel, coconut curd, maple sugar, buttermilk snow $9

Carrot & Coconut – pecan streusel, coconut curd, maple sugar, buttermilk snow $9

Anson Mills “Gold Rice” Pudding – brown sugar brownie, peanut butter, banana $10

Anson Mills “Gold Rice” Pudding – brown sugar brownie, peanut butter, banana $10

Anson Mills “Gold Rice” Pudding – brown sugar brownie, peanut butter, banana $10

The bar

The bar

Thermomix will Mill, Grind, Pulverise, Grate, Knead, Mince/Cut/Chop, Prepare, Cook, Whip, Crush, Steam

Thermomix will Mill, Grind, Pulverise, Grate, Knead, Mince/Cut/Chop, Prepare, Cook, Whip, Crush, Steam

Acadia Restaurant The Bill