Pangaea Restaurant – Toronto – 2014 12 31

Tags

1985, 1994, 62˚, almond, Amuse Bouche, Arrack, bacon, beef steak, beetroot, Black Cod, black garlic, bok choy, Broccoli, Broth, butternut, capers, Cardamom, Chateau Lynch Bages, Citrus, Crème, Cream, crust, dashi, doughnut, Duck, Egg, Elk, Fennel, finely, Fingerling, Foie Gras, Fresh, frissé, frozen pebbles, Garlic, gnocchi, gorgonzola, greens, Horseradish, House bread, Kusshi, Lemon, lemon crème, micro greens, mignonette, Minced, Mushroom, Nut, olive loaf, Onions, Ontario, Oporto, orange, oranges, oven roasted, Oyster, pan seared, pearl barley, Petit Fours, poached, Porcini, porcini cream sauce, porridge, Potato, Potato Rösti, Potatoes, Purée, Radish, Raw, red wine, Ricotta, Roasted, rolled in sugar, Rosemary, Rosti, Rougié, sauce, Seared, seasonings, shake, slices, Smoked, Squash, Steak, Steak Tartare, Sturgeon, Sunchoke, sweet potato, Tartare, Taylor Fladgate, Vinegar, Vintage Port, warm, White Truffle, wilted

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

Pangaea Restaurant

Yorkville 1221 Bay Street (at Bloor) Toronto, Ontario, Canada

+1-416-920-2323

Reservations 416-920-2323
Wi-Fi
Lunch: Monday to Saturday: 11:30 am to 5:00 pm
Dinner: Monday to Saturday: 5:00 pm to 10:00 pm

Twitter: Pangaea Restaurant @pangaeaTO
Twitter: Chef Chef Martin Kouprie @martinkouprie

Information e-mail: pangaea@on.aibn.com

Pangaea Restaurant Opentable Reservations

pangaea (pan-gee-ahhh!) is the acclaimed Yorkville restaurant named after the super continent that existed on earth 250 million years ago before the tectonic plates separated to form the land masses on world maps today. Pangaea Restaurant co-owners Peter Geary and Martin Kouprie chose this tricky to spell name because it evokes what they want their restaurant to be: a place where international inspiration and regional ingredients come together to form a unique and wonderful dining concept.
A success since 1996, Pangaea Restaurant continues to be faithful to this original goal. Today, as on the first day our door swung open on to Bay Street, Peter and Martin ensure that Pangaea Restaurant is a place where people can come to experience the best food and service Toronto has to offer. At Toronto’s Pangaea Restaurant plates do indeed move twice a day; but, instead of continental plates, china plates artfully topped with delectable regional cuisine are the ones traveling.

Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

Chateau Lynch Bages 1985 12.5% Alc./Vol. 750 ml.

House Bread – olive loaf

Amuse Bouche – roasted garlic with rosemary lemon crème

Amuse Bouche – roasted garlic with rosemary lemon crème

Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

Kusshi Oyster – mignonette sauce, red wine vinegar, fresh horseradish, frozen pebbles

Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

Seared Porcini Gnocchi – wilted greens, smoked bacon, gorgonzola, porcini cream sauce.

Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

Steak Tartare – finely minced raw beef steak, onions, capers, seasonings

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

N.B. Sturgeon and Rougié Foie Gras – pan seared, roasted sunchoke purée, almond nut crust, beetroot.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

B.C. Black Cod – oven roasted, mushroom dashi broth, 62˚ egg, bok choy, black garlic, sweet potato.

Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

Ontario Duck – butternut squash, fennel, pearl barley porridge, potato rosti.

Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

Elk – broccoli, radish, fingerling potatoes, frissé, micro greens, white truffle slices.

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Taylor Fladgate Vintage Port – 1994 750 ml. 20.5% Alc./Vol. Bottled in Oporto 1996 (1997 $75.00)

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Warm Citrus Doughnut – ricotta, rolled in sugar, orange/cardamom shake, Arrack poached oranges.

Decadent petit fours

Decadent petit fours

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

2014 12 31 The Menu

The Cookbook

Advertisement

Splendido Wine Bar – Toronto – 2014 12 20 – Dinner

Tags

Agnolotti, Apple, B.C., Beets, Belly, Blood, British Columbia, brussel, brussel sprouts, Caesar Salad, carrot, Caviar, Cereal, Chocolate, Cipollini, clam, dashi, Foie, French, Fresh, Gewurztraminer, graham, Hamachi, Hamachi Belly, Lobster, Mackerel, Matsutake, Mignardises, Northern Divine, Onion Soup, Oyster, Pasta, Pear, Petit Fours, Popcorn, Potato, Quail, Razor, Razor Clam, Rib Cap, Salmon, salmon belly, Salmon Skin, Salmon tea, Sashimi, sea buckthorn, Smoked, Smoked Oyster, Tart, Toast, Trimbach, Trout, trout roe, Truffle, uni, Vendages Tardives, White Fish, Yeast

Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Victor V. Barry – Chef de Cuisine and Proprietor
Dru-Vaughan-Evans – Chef
Jef Lapointe – Sous Chef
Mark Redman – Pastry Chef
International, European $$$$
Hours: Tuesday to Saturday for dinner Sunday for Brunch

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

Trimbach Gewürztraminer Vendages Tardives 2007

Trimbach Gewürztraminer Vendages Tardives 2007

Trimbach Gewürztraminer Vendages Tardives 2007

Popcorn and Fresh Oyster – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Fresh oyster – apple, jalapeño, mignonette

Popcorn – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Kernels are cooked in bacon fat. – popcorn bag

Popcorn – shamu blue popping corn kernels from the Ontario Popping Corn Co.. Kernels are cooked in bacon fat. – popcorn bag

Fresh oyster – apple, jalapeño, mignonette – Staub with ice and rocks

Fresh oyster – apple, jalapeño, mignonette – Staub with ice and rocks

Caviar potato – white chocolate, potato ice cream, potato dust, Northern Divine B.C. Caviar – caviar tin

Caviar potato – white chocolate, potato ice cream, potato dust, Northern Divine B.C. Caviar – caviar tin

Potato Dashi – potato croquette, crème fraîche, chive tip – glass bowl

Potato Dashi – potato croquette, crème fraîche, chive tip – glass bowl

Fresh white fish – pickled plum purée, smoked fish oil, pickled Thai basil – Japanese bowl

Fresh white fish – pickled plum purée, smoked fish oil, pickled Thai basil – Japanese bowl

Mackerel – cucumber tartar, buttermilk sorbet, dill oil, nasturium petals

Mackerel – cucumber tartar, buttermilk sorbet, dill oil, nasturium petals

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust – Japanese plates

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust – Japanese plates

Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment. Salmon tea.

Salmon tea – roasted salmon bones, bonito, water, kombu, egg whites – tea cup

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice

Salmon Skin – avocado chutney, jalapeño, sesame emulsion – coke can

Salmon Skin – avocado chutney, jalapeño, sesame emulsion – coke can

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel – floral plate

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel – floral plate

Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

Trout and Cipollini – cultured cream, green onion rounds, black pepper ring, ramp oil, smoked cured trout, grilled lightly over burning spruce branches – rimjob

Trout Roe – red onion crème fraîche, cornet shell, trout roe, maple, chive, spruce foam – served on bow

Razor Clam – radish, pork crackling, fennel rounds, radish/shallot oil, razor clam escabeshe, lemon air – on shell

Razor Clam – radish, pork crackling, fennel rounds, radish/shallot oil, razor clam escabeshe, lemon air – on shell

Lobster – grilled lobster, oyster liver emulsion, red vein sorrel leaf – on rock

Lobster – grilled lobster, oyster liver emulsion, red vein sorrel leaf – on rock

Hamachi Belly – grilled hamachi, black bean purée, sesame nori, sesame seeds, verbena/coriander – black plate

Hamachi Belly – grilled hamachi, black bean purée, sesame nori, sesame seeds, verbena/coriander – black plate

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster, Northern Divine B.C. Caviar – Saturn bowl

Foie Apple Graham Tart and Beets Blood and Chocolate

Beets Blood and chocolate

Foie Apple Graham Tart

Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden plate

Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden plate

Matsutake – roasted matsutake (pine mushroom), porcini cracker, truffle emulsion. truffle snow, ramp snow, shaved burgundy black truffle, nasturtium petal – wooden plate

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate

Brussel Sprouts – charred brussel leafs, fried brussel hearts, caramelized apple jus split with pork fat, carraway seeds – clay bowl

Brussel Sprouts – charred brussel leafs, fried brussel hearts, caramelized apple jus split with pork fat, carraway seeds – clay bowl

Agnolotti Truffle Pasta – Agnolotti, Parmesan and Fontina cheese, butter, alba truffle, truffle oil

Agnolotti Truffle Pasta – Agnolotti, Parmesan and Fontina cheese, butter, alba truffle, truffle oil

Quail – chestnut brioche, foie stuffed quail, endive, date, sauce of vanilla ginger walnut split jus

Quail – chestnut brioche, foie stuffed quail, endive, date, sauce of vanilla ginger walnut split jus

Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

Rib Cap – 65 day aged ribcap, charred cippolini, caramelized onion fluid gel, caramelized onion jus split with bone marrow, grilled baby gem, Caesar dressing, french onion soup, Caramelized french shallots

French Onion soup/ Caesar Salad – beef shank broth, parmesan air, white vinegar, Anaheim chili, coriander, ginger, grilled baby gem, Caesar dressing, caramelized french shallots

Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

Pear and Yeast – roasted pear, feuille de brick, brown butter crumble, burnt honey, pear vinegar, fennel pollen, burnt honey ice cream

Sea Buckthorn Berry – sea buckthorn toffee, goat’s yogurt espuma, sea buckthorn vinaigrette, jasmine oil, sunflower

Sea Buckthorn Berry – sea buckthorn toffee, goat’s yogurt espuma, sea buckthorn vinaigrette, jasmine oil, sunflower

Cereal – white chocolate, chamomile panna cotta, camemile fluid gel/maple, granola, flax, pumpkin, sunflower, almond, white chocolate snow, bee pollen, buttermilk sorbet, milk foam crisp, sorrel

Cereal – white chocolate, chamomile panna cotta, camemile fluid gel/maple, granola, flax, pumpkin, sunflower, almond, white chocolate snow, bee pollen, buttermilk sorbet, milk foam crisp, sorrel

Mignardises/Petit Fours

Mignardises/Petit Fours

Mignardises/Petit Fours

Mignardises/Petit Fours

The Menu

Dinner for two $339.00(Gratuity $70.00)

Bloom Restaurant – Toronto – 2014 12 17 – Family Style

Tags

@LeDolci, Abuela's, Alfajor, Anchovy, arepa, Balsamic, Beets, blackened, bread, Bread Pudding, Brewery, butternut, Caesar, Cake, carrot, carrot purée, Cassava, Cheese, Chicken, chicken croquettes, chimichurri, chips, Chocolate, Chocolate Cake, cinnamon, Creemore, Creemore Springs, crispy, crispy serrano ham, Croquettes, dessert, Dipping Sauce, dressing, dusting, Filet, Flank, Flourless, Fried, fried cassava, Garlic, Goat, goat cheese, grilled, grilled flank steak, Ham, Hearts, Kale, Le Dolci, Lemon, lemon-garlic mojo, manchego, manchego-anchovy, mojo, non-spicy, pecans, Pepper, pepper sauce, Peruvian, pisco, pisco sour, plantain, Plantain chips, Potato, Premium Lager, Pudding, Purée, reduced, Roasted, roasted chicken, roasted vegetables, Romaine, Romaine Hearts, Salad, sauce, Serrano, Soup, sour, Spanish, Spicy, Squash, Steak, Tilapia, tilapia filet, vegetables, Vegetarian, vegetarian arepa, Winter Salad

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Bloom Restaurant

Bloor West Village 2315 Bloor Street West Toronto Ontario M6S 3G3

+1-416-767-1315
$$$ Latin American, Fusion Gluten-Free Friendly, Vegan Friendly,
Kid Friendly, Romantic, Late Night, Live Music, Free Wi-Fi,
BYOB, Private Dining, Takes Reservations

Hours
Closed Sunday and Monday
Tuesday to Saturday 11:30 am to 10:00 pm

Twitter: Bloom Restaurant @bloomrestaurant

Bloom Restaurant Facebook Page

Plantain chips

Plantain chips

Chicken croquettes (non-spicy)

Chicken croquettes (non-spicy)

Chicken croquettes (spicy) Image by Joallore (@clickflickca) © 2014

Chicken croquettes (spicy) Image by Joallore (@clickflickca) © 2014

Peruvian pisco sour

Peruvian pisco sour

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Creemore Springs Premium Lager 5% alc. / vol. Creemore Springs Brewery Limited

Table service (note the wine bottle cork fork rest)

Peruvian pisco sour

Soup – Carrot purée, potato, reduced Balsamic, dusting of cinnamon

Soup – Carrot purée, potato, reduced Balsamic, dusting of cinnamon

Winter Salad – kale, roasted butternut squash, beets, pecans with goat cheese and lemon-garlic mojo

Winter Salad – kale, roasted butternut squash, beets, pecans with goat cheese and lemon-garlic mojo

Spanish Caesar – romaine hearts, crispy serrano ham, manchego-anchovy dressing

Spanish Caesar – romaine hearts, crispy serrano ham, manchego-anchovy dressing

fried cassava

fried cassava

fried cassava dipping sauce

Holiday Platter roasted chicken, grilled flank steak and tilapia filet (non spicy)

Holiday Platter blackened tilapia filet

Holiday Platter blackened tilapia filet

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Vegetarian arepa and roasted vegetables

Vegetarian arepa and roasted vegetables

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Holiday Platter roasted chicken with Peruvian pepper sauce, grilled flank steak with chimichurri sauce

Dessert – Abuela’s bread pudding

Dessert – Abuela’s bread pudding

Dessert – flourless chocolate cake

Dessert – flourless chocolate cake

Alfajor by Le Dolci @LeDolci 1006 Dundas Street West Toronto Ontario

Alfajor by Le Dolci @LeDolci 1006 Dundas Street West Toronto Ontario

Chef Pedro Quintanilla

Chef Pedro Quintanilla

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Social Instigator, dinner host @clickflickca

Family style dining $30.00 per person + drinks ($31.74 through Eventbrite.com)

Bloom Restaurant Upcoming events

Nota Bene – Toronto – 2014 12 13 – Dinner

Tags

Amuse Bouche, Artisanal, balsamic vinegar, Beans, Black Truffle, black trumpets, Bloody Caesar, braised, Brunello di Montalcino, bufala, Burgundy, Castel Giocondo, Cauliflower, Charcuterie, Chicken, chicken broth, Coconut, Cod, Cream, Croquette, dick, Digby, Digby sea scallops, DOCG, ginger-honey, gremolata, grilled bread, Hamachi, House bread, ice, Ice Cream, lamb, Madeira, matzah, matzo ball, meringue, mozzarella, mozzarella di bufala, mushrooms, Olive Oil, pancetta, Parmigiano, Pecan, pecan praline, Pecorino, Pickled vegetables, pink grapefruit, polenta, Porcini, Praline, Pudding, Rosemary, runner beans, salt, Salt Cod, scallops, Sea, Shaved, Sorbet, Soup, spiced olives, spotted, Spotted Dick, Sticky, sticky toffee pudding, syrup, texel, texel lamb, toffee, Truffle, watercress, wild, woodland, woodland mushrooms

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

General Manager Laurie Hillesheim
Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor

Canadian $$$ Late Night, BYOB, Farm-to-Table

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene

Nota Bene Restaurant/Cafe Reservations (via Opentable.com)

Information e-mail:info@notabenerestaurant.com

Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)

Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)

Nota Bene Bloody Caesar $10.00

Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle

Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00

MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00

NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00

BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00

WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00

STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00

PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00

PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00

2014 12 13 The Menu

2014 12 13 The Menu

2014 12 13 The Menu

2014 12 13 The Menu

2014 12 13 January 2015 Prix Fixe Event

Dinner for two (Gratuity $30.50) (BYOB after 9 pm Monday to Friday No corkage)

Matt Blondin / Marc Lepine Winter Chef Series – Toronto – 2014 12 10

Tags

Alaska, Alaskan sablefish, Apple, Atelier, avocado oil, Banana, banana crumble, barley, beet root, Beets, Belly, Bison, bison hanger steak, Borscht, Broth, buddah hand, Buffalo, Butter, cacao, Cake, Caramelized, caramelized cashew, Carpaccio, carrot, Cashew, cedar, chicharonnes, chip, Chocolate, Cilantro, Coconut, coconut gel, Cod, compressed apple, Corn, corn husk, crab, crab salad, crispy, crispy carrot hoop, Crumble, curry, Dill, dino egg, duroc belly, Duroc.wilder.Sebringville, Egg, elderberry, elderberry sauce, fig, Fillet, fish, floral, floral herbs, foie balls, Foie Gras, freeze dried, frozen, Gel, graham, grains, grains of paradise, Hanger, herbs, Honey, honey butter, hoop, Huckleberry, husk, Juice, le hoop, Lemongrass, lightly, Lightly.smoked, lime, lime salt, Lobster, lobster carpaccio, Mackerel, mackerel filletpuffed chip.yuzu, Marc Lepine, marinade, marinated, masala, masala pearls, Matt Blondin, meringue, Miso, miso broth, miso molasses, Molasses, Mushroom, mushroom soil, mushrooms, mussel, ocean, ocean trout, Oil, Olive, olive oil cake, Ontario, paradise, Passion Fruit, passion fruit egg, Pearls, persimmon, Pickled, pickled mussel, Puffed, Puffed Rice, puffed skin, rambutan, rambutan curry sauce, rice, root vegetable, sable, Salad, Salsify, sauce, scallion, screech, screech marinade, shallot, shellfish, skin, Smoked, soil, Soup, sour cream, soured, soured carrot juice, spheres, spiced, spiced graham, Steak, Tarragon, tomato, tonka bean meringue, Trout, tsume, wafer, yuzu juice, zest

le hoop – lime compressed apple, masala pearls, cilantro, coconut gel and a lemongrass crumble inside a crispy carrot hoop

WINTER CHEF SERIES
Host Chef: Matt Blondin, MBA Group. Toronto
Guest Chef: Marc Lepine, Atelier. Ottawa
Wines By: Mark Coster, Noble Estates. Toronto

Twitter: Host Chef: Matt Blondin @chefmattblondin
Twitter: Guest Chef: Marc Lepine @marclepine
Twitter: Noble Estates @Noble_Estates

The Winter Chef Series, running December 2 to 21, is a collaboration between Toronto culinary scene heavy hitters Dan Ganum (Osteria Dei Ganzi) and The Food Dudes. Hosted at the Templar Hotel (home to the much-hyped Monk Kitchen), the event will unite some of Canada’s top chefs for six multi-course dining experiences.

For five of said events, pan-Canadian talents including Coulson Armstrong (Oliver & Bonacini’s Canoe – Toronto), Marc Lepine (Atelier – Ottawa), Eric Hendry (Model Milk – Calgary), Martin Juneau (Pastaga – Montreal), and Roy Oh (Anju – Calgary), will be preparing 8-course tasting menus with four surprise snacks that showcase their personal style and skillset.

On December 21, Winter Chef Series will be playing host to Plate Swap: a collaboration between eight chefs in support of The Children’s Breakfast Club. Participating culinary connoisseurs for the eating extravaganza include Cory Vitiello (The Harbord Room), Tyler Cunningham (Whippoorwill), Graham Pratt (The Gabardine), Leonie Lilla (The Farmer’s Daughter), Jonny OC (The Beverley Hotel), Dave Mottershall (Loka Snacks), Coulson Armstrong (Canoe), and Matt Blondin (The Food Dudes).

FYI, seating is limited — you’re going to want to get your tickets ahead of time. Tickets to Winter Chef Series run $89.00 per person, and an additional $49.00 for wine pairings. To book your spot, email the host at templarchefseries@gmail.com. For exact dates on individual chef events and further details, please click here!

a needle in an avocado stack – avocado oil in candied sphere on a bed of lime salt

a needle in an avocado stack – avocado oil in candied sphere on a bed of lime salt

beets by dr. ray – beet root borscht spheres with sour cream and dill

beets by dr. ray – beet root borscht spheres with sour cream and dill

foie balls – foie gras, freeze dried fig, elderberry sauce

foie balls – foie gras, freeze dried fig, elderberry sauce

hey mackerella – mackerel fillet on a puffed chip of yuzu juice, chicharonnes, shallot, tomato

hey mackerella – mackerel fillet on a puffed chip of yuzu juice, chicharonnes, shallot, tomato

2012 shellfish competition – crab salad wrapped in lobster carpaccio with pickled mussel, puffed rice, scallion and tarragon

2012 shellfish competition – crab salad wrapped in lobster carpaccio with pickled mussel, puffed rice, scallion and tarragon

the deep trout – lightly smoked ocean trout marinated in tsume, with frozen cedar and the zest of buddah hand, also served with a piece of its puffed skin

the deep trout – lightly smoked ocean trout marinated in tsume, with frozen cedar and the zest of buddah hand, also served with a piece of its puffed skin

le hoop – lime compressed apple, masala pearls, cilantro, coconut gel and a lemongrass crumble inside a crispy carrot hoop

le hoop – lime compressed apple, masala pearls, cilantro, coconut gel and a lemongrass crumble inside a crispy carrot hoop

le hoop – lime compressed apple, masala pearls, cilantro, coconut gel and a lemongrass crumble inside a crispy carrot hoop

le hoop – lime compressed apple, masala pearls, cilantro, coconut gel and a lemongrass crumble inside a crispy carrot hoop

wtf is salsify? – it’s a root vegetable! we made a soup, paired with cacao and mushroom soil, huckleberry and grains of paradise

wtf is salsify? – it’s a root vegetable! we made a soup, paired with cacao and mushroom soil, huckleberry and grains of paradise

wtf is salsify? – it’s a root vegetable! we made a soup, paired with cacao and mushroom soil, huckleberry and grains of paradise

wtf is salsify? – it’s a root vegetable! we made a soup, paired with cacao and mushroom soil, huckleberry and grains of paradise

gone fishin’ – Alaskan sablefish served both soft, and crispy with a rambutan curry sauce, floral herbs and caramelized cashew

gone fishin’ – Alaskan sablefish served both soft, and crispy with a rambutan curry sauce, floral herbs and caramelized cashew

gone fishin’ – Alaskan sablefish served both soft, and crispy with a rambutan curry sauce, floral herbs and caramelized cashew

gone fishin’ – Alaskan sablefish served both soft, and crispy with a rambutan curry sauce, floral herbs and caramelized cashew

durocwilder … – from the Sebringville, Ontario duroc belly with soured carrot juice, honey butter and a wafer of spiced graham

durocwilder … – from the Sebringville, Ontario duroc belly with soured carrot juice, honey butter and a wafer of spiced graham

durocwilder … – from the Sebringville, Ontario duroc belly with soured carrot juice, honey butter and a wafer of spiced graham

durocwilder … – from the Sebringville, Ontario duroc belly with soured carrot juice, honey butter and a wafer of spiced graham

where the buffalo roam – bison hanger steak, with miso molasses and screech marinade, paired with barley, mushrooms, and a corn husk/miso broth

where the buffalo roam – bison hanger steak, with miso molasses and screech marinade, paired with barley, mushrooms, and a corn husk/miso broth

dino egg – passion fruit egg with chocolate and olive oil cake, persimmon, tonka bean meringue, and banana crumble

dino egg – passion fruit egg with chocolate and olive oil cake, persimmon, tonka bean meringue, and banana crumble

dino egg – passion fruit egg with chocolate and olive oil cake, persimmon, tonka bean meringue, and banana crumble

Host Chef: Matt Blondin, MBA Group. Toronto

Guest Chef: Marc Lepine, Atelier. Ottawa

The kitchen (Image by Marc Lepine © 2014)

The Menu

The events and chefs

The events and chefs

The events and chefs

The Bill