The Cheese Boutique – Hall Of Fame – Toronto – 2015 10 28

28 Wednesday Oct 2015

Tags

Alsatian, Anthony Walsh, Auricchio, bacon, BBQ duck, Bear Stew, Beer, Boston Lager, braised, Bymark, charlie burger, Cheddar, Cheese, Cheese Boutique, chef, cornbread, Cornish, crab, escargot, Fabbrica, Fogo Island, Game Hen, GBC, Ghost, Goat, Gourmandises, gumbo, John Higgins, Keith Froggett, lamb neck, Majestic Henry, Marc McEwan, Marc Thuet, Massimo Capra, Nadège Patisserie, Nadége Nourian, North 44, Octoberfest, Oliver Bonacini, One, Pacific sturgeon, Pecorino, Provolone, provolone picante, Ragout, Rebel IPA, Rebel Yell, red wine, ricotta gnudi, Samuel Adams, Scaramouche, spaetzle, Stratus, stuffed, sugo, The Chef's House, Thuet Bakery, Veal cheeks, Wine Program

Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

Cheese Boutique League Of Extraordinary Chefs

45 Ripley Avenue Toronto Ontario M6S 3P2 +1-416-762-6292

$$ Sandwiches/Subs, Deli Bakery, Delicatessen,no home delivery
takeout available, no dine-in,no bar, outdoor seating (benches)
Outdoor Seating, Farm-to-Table

hours
Monday to Friday 9 am to 7 pm
Saturday and Sunday 8 am to 6 pm

Twitter: Cheese Boutique @Cheese_Boutique
Twitter: Afrim Pristine @AfrimPristine

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Keith Froggett, Scaramouche – Seared cold smoked Pacific sturgeon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Massimo Capra, International Chef – Stuffed Cornish Game Hen wrapped in bacon

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: John Higgins, GBC, The Chefs’ House – Veal cheeks braised in Stratus red wine with escargot ragout

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Marc Thuet, Thuet Bakery – Bear Stew with Alsatian Spaetzle

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique cheeses – Majestic Henry, Rebel Yell, Ghost Goat Cheddar

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Cheese Boutique Breads – A variety of breads including Sam Adams bread

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Marc McEwan, North 44, Bymark, Fabbrica, One – Braised lamb neck sugo with ricotta gnudi and pecorino

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Samuel Adams (Samueladams.com, @samueladamsca, Boston Lager, Rebel IPA, Octoberfest

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Charlie Burger Wine Program (gbwineprogram.com, @charliesburgers)

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Samuel Adams (Samueladams.com, @samueladamsca, #saminhand) Boston Lager, Rebel IPA, Octoberfest

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Nadège Nourian, Nadège Patisserie – Selection of Gourmandises

: Getting ready

: Getting ready

: Getting ready

: Getting ready

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: 7 year old Provolone Auricchio provolone picante

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Anthony Walsh, Oliver Bonacini – Fogo Island crab, BBQ duck gumbo and Walsh cornbread

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Massimo Capra, International Chef

: Keith Froggett, Scaramouche

: John Higgins, GBC, The Chefs’ House

: Oliver Bonacini – Fogo Island crab

: Chef John Higgins and students from George Brown College, The Chefs’ House

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Marc McEwan, North 44, Bymark

: Marc McEwan, Fabbrica, One

: Keith Froggett , Scaramouche

: Anthony Walsh, Oliver Bonacini and Marc McEwan, North 44, Bymark, Fabbrica, One

: Anthony Walsh, Oliver Bonacini

: Marc McEwan, North 44, Bymark, Fabbrica, One

: Poster

: Menu

Fran’s Restaurant – Toronto – 2015 09 26 and 10 24

24 Saturday Oct 2015

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Tags

bacon, Beef, beef gravy, Big Breakfast, Breakfast, Caramelized, creamy, draught, Egg, eggs, Fluffy, fluffy meringue, Frank's Red Hot, Heineken, home fries, homemade, HP, Lemon, lemon meringue, mashed, meatloaf, meringue, Onions, Original, Pancake, Pancakes, pie, Potatoes, recipe, sauce, Sausage, Sausages, Shepherd's Pie, sky high, slices of bacon, Soup, tangy, tangy lemon, Toast, vegetables

Fran’s original recipe Shepherd’s Pie, seasoned vegetables, beef, creamy mashed potatoes. $11.99

Fran’s Restaurant

St. Lawrence 33 Yonge Street Unit 104 Toronto Ontario M5E 1G4 +1-647-352-3300

Twitter: Fran’s Restaurant @fransrestaurant
Entrance on Front Street East at Scott Street)
CUISINE Grill, Breakfast, Burger, American, Diner
HOURS Sunday to Saturday 6 am to 2 am
Dine-In takeaway licenced wheelchair accessible all day breakfast
Cash and Debit/Credit Cards

Fran’s Restaurant Facebook Page

Fran’s Restaurant Instagram Page

: The Big Breakfast: 2 eggs, 2 slices of bacon, 2 sausages, 2 pancakes, home fries and toast $13.99

: The Big Breakfast: 2 eggs, 2 slices of bacon, 2 sausages, 2 pancakes, home fries and toast $13.99

: The Big Breakfast: 2 eggs, 2 slices of bacon, 2 sausages, 2 pancakes, home fries and toast $13.99

: Corned Beef Hash $4.50

: The Big Breakfast: 2 eggs, 2 slices of bacon, 2 sausages, 2 pancakes, home fries and toast $13.99

: The Big Breakfast: 2 eggs, 2 slices of bacon, 2 sausages, 2 pancakes, home fries and toast $13.99

: Heineken draught $6.25 (16 ounce) (in an Okanagan Spring 16 oz. glass)

: Frank’s Red Hot Sauce and HP sauce

: Soup of the day. made in-house from fresh ingredients, every day $4.99

: Soup of the day. made in-house from fresh ingredients, every day $4.99

: Fran’s original recipe, featuring homemade meatloaf with caramelized onions, topped with beef gravy $12.99

: Fran’s original recipe, featuring homemade meatloaf with caramelized onions, topped with beef gravy $12.99

: Fran’s original recipe Shepherd’s Pie, seasoned vegetables, beef, creamy mashed potatoes. $11.99

: Fran’s original recipe Shepherd’s Pie, seasoned vegetables, beef, creamy mashed potatoes. $11.99

: Fran’s original recipe Shepherd’s Pie, seasoned vegetables, beef, creamy mashed potatoes. $11.99

: Fran’s original recipe Shepherd’s Pie, seasoned vegetables, beef, creamy mashed potatoes. $11.99

: Fran’s favourite pie – Sky high lemon meringue tangy lemon with fluffy meringue $4.99

: Fran’s favourite pie – Sky high lemon meringue tangy lemon with fluffy meringue $4.99

: Décor

: Décor

: Décor

: Décor

: September 26 2015 Frank’s Red Hot sauce bottle top

: October 24 2015 Frank’s Red Hot sauce bottle top

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: The Fran’s Restaurant Men 2015 10 24

: Breakfast for two $50.56 (Gratuity $8.00) and Lunch for two $49.27 (Gratuity $9.00)

Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Nota Bene Restaurant/Cafe

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

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

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

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

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.
Nota Bene is also offering free corkage for reservations made Monday through Saturday after 9 pm or later.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page

Nota Bene Restaurant/Cafe Instagram Page

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB

: House made bread – olive oil, balsamic vinegar and butter

: House made bread – olive oil, balsamic vinegar and butter

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: For the table Salt Cod Fritters + scotch bonnet sauce $8

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

: Shaved Onion Rings (without chili-lime dust) $8 per side

: Shaved Onion Rings (without chili-lime dust) $8 per side

: 2015 10 17 The Dinner Menu

: 2015 10 17 The Dinner Menu

: Dinner for two $250.83 (Gratuity $35.00))

Maple Yip Seafood Restaurant – Toronto – 2015 10 14

14 Wednesday Oct 2015

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Beef, Black Bean, Egg, Fried, Fried Rice, Hot and Sour, rice, sauce, Sautéed, Scallop, Scrambled, Seafood, Shrimp, Soup

112 Sautéed beef with black bean sauce $9.50

Maple Yip Seafood Restaurant

4227 Sheppard Avenue East Toronto (Scarborough) Ontario M1S 2B7 +1-416-297-1438

Chinese $ takeaway delivery BYOB
Hours: Sunday to Saturday 11:30 am to 11:00 pm

Maple Yip Seafood Restaurant Facebook Page

: Tea, table setting

: Tea, hot sauce, soy sauce

: 185 Shrimp fried rice $9.95

: 185 Shrimp fried rice $9.95

: 112 Sautéed beef with black bean sauce $9.50

: 112 Sautéed beef with black bean sauce $9.50

: 16 Hot and sour soup with seafood $5.50

: 16 Hot and sour soup with seafood $5.50

: 40 Scrambled egg with shrimp and scallop $14.95

: 40 Scrambled egg with shrimp and scallop $14.95

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Prices subject to change without notice

: Lunch for two $45.09 (Gratuity $7 .00)

Bamiyan Kabob – Toronto – 2015 10 13

13 Tuesday Oct 2015

Posted by TFG in The Latest

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Tags

Barg, Beef, Boulagnee, Chaplee, chicken breast, Choppan, chops, famous.sauces, Filet, Filet Mignon, Fresh, Fried, Grated, Green, Green Onion, Ground, Ground beef, herbs, Kabob, Kofta, lamb, lamb chops, lean, Lettuce, marinated, mignon, naan, Onion, Onions, Pan, Pan Fried, Potato, red sauce, rice, Salad, seasoning, soft, Spices, Spicy, stuffed, Sultani, tomatoes, tortia, white sauce, wrap

Chaplee Kabob – two round pieces of ground beef marinated in fresh grated spices. $10.49

Bamiyan Kabob

Toronto 62 Overlea Boulevard Unit 3A Toronto (East York) Ontario M4H 1C4 +1-416-429-7514

Afghani, Middle Eastern No Home Delivery Takeout Available Not Licenced
HOURS Sunday 12 noon to 10 pm Monday to Saturday 11 am to 11 pm
Cash and Debit Card only

Bamiyan Kabob Facebook Page

Information e-mail: Bamiyan Kabob

: Chaplee Kabob – two round pieces of ground beef marinated in fresh grated spices. $10.49

: Chaplee Kabob – two round pieces of ground beef marinated in fresh grated spices. $10.49

: All meals include rice, salad & naan

: All meals include rice, salad & naan

: Boulagnee – pan fried, stuffed with potato, green onion and herbs. $ 5.99

: Boulagnee – pan fried, stuffed with potato, green onion and herbs. $ 5.99

: Choppan Kabob – lamb chops mildly marinated in different spices

: Choppan Kabob – lamb chops mildly marinated in different spices

: All meals include rice, salad & naan

: All meals include rice, salad & naan

: Choppan Kabob – lamb chops mildly marinated in different spices

: All meals include rice, salad & naan

: Sultani Kabob – Combination of Barg Kabob (chunks of filet mignon marinated in our seasoning) and Kofta Kabob (lean ground beef marinated in fresh grated spices and seasoning). $13.49

: Sultani Kabob – Combination of Barg Kabob (chunks of filet mignon marinated in our seasoning) and Kofta Kabob (lean ground beef marinated in fresh grated spices and seasoning). $13.49

: All meals include rice, salad & naan

: All meals include rice, salad & naan

: Bamiyan Chicken Breast Kabob Wrap – chicken marinated, served on a soft tortia with lettuce, tomatoes and onions, with Bamiyan’s Famous Sauces. $5.79

: Bamiyan Chicken Breast Kabob Wrap – chicken marinated, served on a soft tortia with lettuce, tomatoes and onions, with Bamiyan’s Famous Sauces. $5.79