Buster Rhinos Southern BBQ – Oshawa – 2012 10 31

Tags

bacon, baked, Baked Beans, Beans, Beef, Boston butt, Brisket, Cheese, cheese curds, dinner, Gravy, Jalapeno, Jalapeno Bites, Kaiser, Lunch, Onion, Onion Rings, Pork Mac, Pork Shoulder, Poutine, Pulled, Pulled Pork. Mac n' Cheese, Rings, Sandwich, slow roast, Smoked Meat

Pulled Pork Sandwich Special $5.00 The most popular sandwich.

Buster Rinos Southern BBQ Logo

Buster Rhinos BBQ Website
@BusterRhinosBBQ
@BBQmommy

Buster Rhino’s Downtown Oshawa (Licensee: Buster Rhino’s Inc.)
28 King Street East Oshawa Ontario L1H 1A9 +1-905-432-8350
Store Hours Mon – Fri 10AM – 9PM Sat 11AM – 9PM Sun 12PM – 9PM

Buster Rhino’s Whitby (Delivery Available) (Buster Rhinos Inc. Daryl Koster)
7-2001 Thickson Road South Whitby Ontario +1-905-436-6986
Information e-mail: info@busterrhinos.com
Store Hours: Mon – Tues 10AM – 4PM Wed – Fri 10AM – 8PM
Summer Hours Mon – Tues 10AM – 8PM Saturdays 10AM – 4PM

Buster Rhino’s North Oshawa (Delivery Available) Licensee: Wayne Dunlop
30 Taunton Road. East Unit 6 Oshawa +1-289-240-3111
Store Hours Mon – Thu 10 AM – 9 PM Fri – Sat 10 AM – 10 PM Sun 11 AM – 8 PM 7 Days a Week

DELIVERY SERVICE FOR OSHAWA AND WHITBY
We offer delivery service for food and retail products.
Standard delivery fee is $3.00 on a minimum order of $15.00 plus tax.
Lakeridge in the west (Whitby), Conlin Road in the North.
Townline Road in the east (Oshawa) and of course to Lake Ontario in the south.
Darry Koster Channel 12 CHEX interview
Winter 2011 commercial

28 King Street East Oshawa Ontario

Jalapeno Bites (cheese and bacon) $1.00 each

Jalapeno Bites (cheese and bacon) $1.00 each

Poutine with cheese curds and gravy $6.50 (with Smoked Meat $9.50). This is not a very southern dish, actually nothing about poutine is southern. Try the Beef Brisket poutine, there is nothing else like it.

Poutine with cheese curds and gravy $6.50 (with Smoked Meat $9.50). This is not a very southern dish, actually nothing about poutine is southern. Try the Beef Brisket poutine, there is nothing else like it.

Pulled Pork Mac n’ Cheese Lunch ½ Ib. $7.50 / Dinner 1 lb. $12.50 This is a family favourite with their incredible pulled pork added to it.

Pulled Pork Mac n’ Cheese Lunch ½ Ib. $7.50 / Dinner 1 lb. $12.50 This is a family favourite with their incredible pulled pork added to it.

Pulled Pork Sandwich $5.00 The most popular sandwich. They take a Boston butt (pork shoulder) and slow roast it for 14-18 hours until it is just right, then it’s pulled and put onto a Kaiser roll for your enjoyment.

Pulled Pork Sandwich $5.00 The most popular sandwich. They take a Boston butt (pork shoulder) and slow roast it for 14-18 hours until it is just right, then it’s pulled and put onto a Kaiser roll for your enjoyment.

Baked Beans (side)

Baked Beans (side)

Special Onion Rings

Special Onion Rings

Three Buster Rhinos Southern BBQ sauces and Carolina Seasoning Salt

Be sure to take a menu and bring the coupon back next time. Leave a business card for the draw.

The specials

The specials

28 King Street East Oshawa Ontario

Door on the left is “The Vegetarian Entrance”

Buster Rinos Southern BBQ Logo

QR Code

QR Code

The Fall Menu

The kids menu, Beverages, Sides and Desserts

The Bill

Bar Menu

Steam Whistle Beer Coaster

Steam Whistle Beer Coaster

Steam Whistle Beer Coaster

Steam Whistle Beer Coaster

Hops & Robbers Coaster

Hops & Robbers Coaster

Steam Whistle Beer Table Card

Pulled Pork Sandwich Special $5.00 The most popular sandwich.

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Phil’s Original BBQ – Toronto – 2012 10 30

Tags

barbeque sauce, BBQ, Beans, bread, Brewery, Butter, Coleslaw, Fries, homemade, Okanagan, Original, Pale Ale, Potato Salad, Pulled Pork, Ribs, Sandwich, Spring, Tender side ribs

[THIS RESTAURANT IS NOW CLOSED]

Phil’s Original BBQ Toronto Ontario

PHIL’S ORIGINAL BBQ (Little Italy/Portugal Village)
838 College Street Toronto Ontario M6H 1A2 +1-416-532-8161HOURS:

Monday – Thursday: 12 am to 3 pm, 5 pm to 9 pm
Friday & Saturday: 12 am to 3 pm, 5 pm to 10 pm
Closed Sundays

Phil’s Original BBQ (Little Italy/Portugal Village) Toronto Ontario

Okanagan Spring Brewery Pale Ale Pint

Homemade barbeque sauces (hot and regular)

Bread and butter

Ribs – One pound Tender side ribs, finished with sauce or with the sauce served on the side $23.50 Plates (includes two of coleslaw, potato salad, fries or BBQ Beans)

Ribs – One pound Tender side ribs, finished with sauce or with the sauce served on the side $23.50 Plates (includes two of coleslaw, potato salad, fries or BBQ Beans)

Pulled Pork The classic BBQ sandwich $7.95 Sandwiches (Includes one of coleslaw, potato salad or fries)

Pulled Pork The classic BBQ sandwich $7.95 Sandwiches (Includes one of coleslaw, potato salad or fries)

The front of the house

The bar and the back of the house

The Menu

Phil’s Stuff

Phil’s Original BBQ Toronto Ontario

 >

Nota Bene Restaurant – Toronto – 2012 10 26

Tags

Almond Niagara Spy Apple, Apple Crumble, Artisanal, avocado, Avocado Purée, Beef Brisket, Big Eye Tuna, Black Pig, Blue Cheese, burger, Buttermilk, Caramel, Chicken, Chocolate, chorizo, Citrus, Coppa, Coriander, Cream, Crumble, ginger, Goji Berries, head cheese, Hot and Sour, House Pancetta, ice, Ice Cream, Jennifer's, Lobster, Mango, Maple Bacon, menu, mushrooms, Niagara, Nota Bene, Nova Scotia, olives, pancetta, papaya, pappardelle, Pasta, Paste, Peanut, Pecan, Pommes Frites, Porcini, Praline, Pudding, pumpkin, Rabbit, S'Mores, Salad, Salted, Salted Caramel. Bon Bon, Salumi, Sea Scallops, Smoked, Soffritto, Soup, Soya, Spotted Dick, Spy, Sticky Toffee, Stilton, Suckling Pig, Table, Tartare, Thai Curry, Toronto, Truffle, Wild Digby, Yucatan

Wild Digby Sea Scallops Avocado Purée, Thai Curry Paste, Mango, Papaya & Peanut Salad 28

Nota Bene Restaurant/Cafe
180 Queen Street West Toronto Ontario M5V 3X3 +1-416-977-6400

Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor

Hours Mon to Fri: 11:30 am to 2:00 am Sat: 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene
Twitter: @camdryburgh

Nota Bene Restaurant/Cafe Reservations via Opentable.com 

Information e-mail:info@notabenerestaurant.com

The Table

The Menu

Artisanal Black Pig Salumi Coppa, Chorizo, Pancetta, Suckling Pig Head Cheese 18.95

Artisanal Black Pig Salumi Coppa, Chorizo, Pancetta, Suckling Pig Head Cheese 18.95

Artisanal Black Pig Salumi Coppa, Chorizo, Pancetta, Suckling Pig Head Cheese 18.95

Artisanal Black Pig Salumi Coppa, Chorizo, Pancetta, Suckling Pig Head Cheese 18.95

Yucatan Hot And Sour Soup Smoked Chicken, Goji Berries, Coriander 11.25

Nova Scotia Lobster Salad Avocado, Maple Bacon, Blue Cheese, Buttermilk 24

Big Eye Tuna Tartare Citrus Soya, Ginger, Avocado, Coriander 15

Big Eye Tuna Tartare Citrus Soya, Ginger, Avocado, Coriander 15

Rabbit Soffritto, Pappardelle Pasta Porcini Mushrooms, House Pancetta, Olives 26

Rabbit Soffritto, Pappardelle Pasta Porcini Mushrooms, House Pancetta, Olives 26

Wild Digby Sea Scallops Avocado Purée, Thai Curry Paste, Mango, Papaya & Peanut Salad 28

Wild Digby Sea Scallops Avocado Purée, Thai Curry Paste, Mango, Papaya & Peanut Salad 28

Jennifer’s Stilton Beef Brisket Burger Pommes Frites 24

Jennifer’s Stilton Beef Brisket Burger Pommes Frites 24

Sticky Toffee Pudding Pecan Praline, Spotted Dick Ice Cream 12

Sticky Toffee Pudding Pecan Praline, Spotted Dick Ice Cream 12

S’Mores Ice Cream Chocolate Crumble 12

S’Mores Ice Cream Chocolate Crumble 12

Niagara Spy Apple Crumble Almond Ice Cream

Niagara Spy Apple Crumble Almond Ice Cream

Salted Caramel Bon Bon 2 Pumpkin Truffle 2.25

Pumpkin Truffle 2.25

Salted Caramel Bon Bon 2

Salted Caramel Bon Bon 2

The Menu

The Menu

The Menu

The Menu

The Bill

Wild Digby Sea Scallops Avocado Purée, Thai Curry Paste, Mango, Papaya & Peanut Salad 28

Sam’s Congee Delight – Toronto – 2012 10 26

Tags

Congee, Congee Delight, Dough, liver, Market Village, Plain, Pork, Pork Liver, rice, Rice Rol, roll, Stick. Dough Stick, Toronto

Plain Rice Roll with Dough Stick

SAM’S CONGEE DELIGHT (Inside Market Village)
4390 Steeles Avenue East Unit B57 Markham, Ontario L3R 9V7 +1-905-479-1074

Sam’s Congee Delight (Inside Market Village)

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Making Congee with …

Congee with Pork Liver $4.00

Congee with Pork Liver $4.00

Making Dough Stick

Making Dough Stick

Making Dough Stick

Making Dough Stick (rear) Making Plain Rice Roll (front)

Making Plain Rice Roll

Making Plain Rice Roll

Making Plain Rice Roll

Making Plain Rice Roll

Making Plain Rice Roll with Dough Stick

Making Plain Rice Roll with Dough Stick

Making Plain Rice Roll with Dough Stick

Plain Rice Roll with Dough Stick

Plain Rice Roll with Dough Stick

The Menu (Page one is missing)

The Menu

The Menu

The Menu

The Bill

Plain Rice Roll with Dough Stick

USA Rice Federation – Toronto – 2012 10 24

Tags

arancini, Black, black rice, Black Sesame, Bloggers, Brianne Nash, Brown Rice, Butter, Caviar, CFRA, Cheese, chef, Chef Judy, Coconut, Coconut Caviar, Crackers, crispy, Crusted Salmon, dehydrated, Digital, Gift Bag, Goat, Goodies, Horchata, Hummus, John Placko, Photo, Pink Peppercorn, Puffed Rice, Raspberry, Raspberry Butter Sauce, red rice, Rocher, Salad, sauce, Saucy, Seafood, Seeds, sesame, skins, Sphere, Stir-Fry, Sushi, Sushi Rice Cakes, Texmati Rice, Timer, USA Rice, wafer White Chocolate, Walnut

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

USA RICE MOLECULAR CUISINE

Chef John Placko
Twitter: @johnplacko

CHEF JOHN PLACKO
Chef John Placko has spent almost two decades in Canada working as a chef and consultant for various organizations including Cara Operations Ltd., Prime Restaurants Inc., Campbell Company of Canada and as Director of Culinary Excellence at Maple Leaf Foods’ Think FOOD! Centre.
Prior to-moving to Canada, Chef Placko gained invaluable experience in Australia and Mexico working in the hotel and airline industries as well as in contract catering and well known restaurants.
He has acquired numerous awards at culinary competitions in Australia, Canada and Germany.
As his career progressed, so did his passion in the culinary evolution known as molecular cuisine. During the past six years, Chef Placko has been invited to present, demonstrate and teach this modern cuisine to numerous culinary groups including Guelph Food Technology Centre, Humber College, Liaison College and George Brown College.

Fayeclack Communications Inc.
108A Royal York Road Toronto, Ontario M8V 2V1 +1-416-255-6879
Twitter: @FayeClack
Twitter: @JessicaSquibb
Information e-mail:info@fayeclack.com

Nella Cucina
876 Bathurst Street Toronto Ontario M5R 3G3 +1-416-922-9055. fax +1-416-922-6346
Twitter: @nellacucina

USA RICE FEDERATION LOGO

USA Rice Federation
Twitter: @eatusrice

Goat Cheese Sphere, Crispy red rice

Coconut Caviar © 2012 @momwhoruns/Vicky Weiss

Horchata with Coconut Caviar

Horchata with Coconut Caviar

Horchata with Coconut Caviar

Horchata with Coconut Caviar

Chef John Placko preparing Horchata with Coconut Caviar

Chef John Placko preparing Horchata with Coconut Caviar

Chef John Placko preparing Horchata with Coconut Caviar

Chef John Placko preparing Horchata with Coconut Caviar

Preparation of Coconut Caviar

Preparation of Coconut Caviar

Chef Judy preparing of Coconut Caviar

Chef Judy preparing of Coconut Caviar

Preparation of Coconut Caviar

Preparation of Horchata with Coconut Caviar

Chef John Placko

Chef John Placko

Constantly tweeting

Constantly tweeting

Bloggers

Bloggers

Various Rice from USA Rice

Various Rice from USA Rice

Horchata with Coconut Caviar

Goat Cheese Sphere, Crispy Red Rice

Dehydrated Black Sesame Crackers Texmati Rice and Black Sesame Seeds

Dehydrated Black Sesame Crackers Texmati Rice and Black Sesame Seeds

Sushi Arbor with Texmati, Brown and Red Rice with Hummus and Pink Peppercorn skins

Sushi Arbor with Texmati, Brown and Red Rice with Hummus and Pink Peppercorn skins

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Walnut Crusted Salmon on Sushi Rice Cakes with Black Rice Salad

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Brianne Nash, head chef at Saucy restaurant Mississauga, winner of CFRA 2012 Discovered Culinary Competition

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati – Coconut Caviar

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice

Seafood Stir-Fry on Texmati Rice – Coconut Caviar

Seafood Stir-Fry on Texmati Rice – Coconut Caviar

Seafood Stir-Fry on Texmati Rice – Coconut Caviar

Seafood Stir-Fry on Texmati Rice – Coconut Caviar

Raspberry wafer for White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

Raspberry wafer for White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

Raspberry wafer for White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

Rice Varieties

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

A kitchen must have – A Digital Timer

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce

Chef John Placko

Chef Brianne Nash, head chef at Saucy restaurant Mississauga, winner of CFRA 2012 Discovered Culinary Competition

Chef Judy

Heather

Chef Judy, Chef John Placko and Chef Brianne Nash

Chef Judy, Chef John Placko and Chef Brianne Nash

Contents of the Gift Bag Goodies. Thank you USA Rice

Photo Bloggers

Photo Bloggers

USA RICE FEDERATION LOGO

White Chocolate Arancini with Puffed Rice Rocher and Raspberry Butter Sauce