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

Nota Bene – Toronto – 2015 09 25 – Lunch

25 Friday Sep 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Alsace, Apricots, Balsamic, Basil, battered, Beer, blueberries, bread, burrata, Butter, Calamari, Cheese, chilies, chips, compote, curd, English-style, field, fish, fish n’ chips.fish and chips, Freskiw Farm, Fried, Gelato, Gewurztraminer, Goat, Halibut, heirloom, house made, Lemon, Lemon Curd, lemon gelato, Malt, Moscatel, mushrooms, Niagara, Niagara apricots, Oil, Olive, Olive Oil, peaches, Pickled, Prosciuttini, Pugliese, Quebec, rhubarb, Roasted, Salad, sauce, Sea Scallops, Seafood, Shrimp, strawberry, Tartar, tomato, Tradition, Vinegar, wild, Willy Gisselbrecht

Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

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

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

: Willy Gisselbrecht Gewürztraminer 2012 Tradition Alsace 13% Alc./Vol.

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

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

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Roasted Niagara peaches – Quebec goat’s cheese, prosciuttini, balsamic, olive oil $14

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Heirloom tomato salad – burrata Pugliese, Moscatel vinegar $15

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Fish N’ Chips English-style – beer battered halibut, tartar sauce, malt vinegar $25

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Seafood salad – wild sea scallops, calamari, pickled shrimp, lemon, chilies, basil $24

: Fried mushrooms (complimentary)

: Fried mushrooms (complimentary)

: Niagara strawberry gelato – field rhubarb compôte $10

: Niagara strawberry gelato – field rhubarb compôte $10

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: Freskiw farm wild blueberries – lemon curd, lemon gelato, Niagara apricots $12

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Menu

: 2015 09 25 The Lunch Cheese Menu

: 2015 09 25 The Lunch Dessert Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Menu

: 2015 09 25 The Dinner Cheese Menu

: 2015 09 25 The Dinner Dessert Menu

: 2015 09 25 The 4 to 7 Snack Menu

: 2015 09 25 The Cocktail Menu

: 2015 09 08 The September Postcard

: 2015 09 08 The September Postcard

: Lunch for three $140.12 (Gratuity $22.00))

Jaipur Grille – Toronto – 2015 08 25 Lunch

25 Tuesday Aug 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

batter, Beer, Butter, Cauliflower, Cheese, chick pea, Chicken, Chocolate, Cottage, cottage cheese, crisp, Deep Fried, dessert, Eggplant, fenugreek, Flavoured, Fried, Garlic, ginger, Green, Green Pepper, Hara bhara, Ice Cream, Kabab, Lager, Makhani, Mango, masala, Mousse, naan, natural, nuts, Onions, pakoras, Patties, Pepper, Plain, Potato, sauce, Sautéed, Shrimp, spiced, Spinach, Stella Artois, tamarind, tomato, tomatoes, Vegetable

Shrimp Masala – shrimp sautéed with ginger, garlic, green pepper, onions, tomatoes $10.95

Jaipur Grille

Midtown 2066 Yonge Street Toronto Ontario M4S 2A2 +1-416-322-5678

Indian, Vegetarian $$$ Gluten-Free Friendly, Vegan Friendly
Kid Friendly, Romantic, Delivery, Outdoor Seating

Twitter: Jaipur Grille @jaipurgrille

Jaipur Grille Reservations by Opentable.com

Jaipur Grille Facebook Page
Jaipur Grille Google + Page

: Hara Bhara Kabab – deep fried spinach/cottage cheese patties with nuts served with tamarind sauce $3.95

: Hara Bhara Kabab – deep fried spinach/cottage cheese patties with nuts served with tamarind sauce $3.95

: Hara Bhara Kabab – deep fried spinach/cottage cheese patties with nuts served with tamarind sauce $3.95

: Hara Bhara Kabab – deep fried spinach/cottage cheese patties with nuts served with tamarind sauce $3.95

: Vegetable Pakoras – cauliflower, potato, eggplant, onions; crisp fried in spiced chick pea batter $2.45

: Vegetable Pakoras – cauliflower, potato, eggplant, onions; crisp fried in spiced chick pea batter $2.45

: Chicken Makhani – our world famous butter chicken in fenugreek flavoured tomato sauce $10.95

: Chicken Makhani – our world famous butter chicken in fenugreek flavoured tomato sauce $10.95

: Shrimp Masala – shrimp sautéed with ginger, garlic, green pepper, onions, tomatoes $10.95

: Shrimp Masala – shrimp sautéed with ginger, garlic, green pepper, onions, tomatoes $10.95

: Shrimp Masala – shrimp sautéed with ginger, garlic, green pepper, onions, tomatoes $10.95

: Shrimp Masala – shrimp sautéed with ginger, garlic, green pepper, onions, tomatoes $10.95

: Plain Naan

: Plain Naan

: Dessert: all natural chocolate flavoured ice cream $4.95

: Dessert: all natural chocolate flavoured ice cream $4.95

: Dessert: mango mousse $4.95

: Dessert: mango mousse $4.95

: Stella Artois lager beer 330 ml. 5% Alc./Vol. $6.00

: Stella Artois lager beer 330 ml. 5% Alc./Vol. $6.00

: Stella Artois lager beer 330 ml. 5% Alc./Vol. $6.00

: Stella Artois lager beer 330 ml. 5% Alc./Vol. $6.00

: The Menu 2015 08 25

: The Menu 2015 08 25

: The Menu 2015 08 25

: The Menu 2015 08 25

: Take Out Menu 2015 08 25

: Take Out Menu 2015 08 25

: Take Out Menu 2015 08 25

: The Business Card

: Mastercard charity

: Lunch for two $42.88 (Gratuity $6.00) For Two: Choice of Two Appetizers, Two Business Lunches and Two Dessert $31.95 + tax All mains come with Salad, Yogurt Raita, Basmati Rice and plain Naan

Valdez – Toronto – 2015 08 15 – Tapas Journey

15 Saturday Aug 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

aji, Barcelona, Beef, beef tongue, Beer, braised, capers, Chicken, Corn, corn tortilla, Cornmeal, crisp, Empanada, Estrella Damm, Ground beef, guacamole, La Reina, Latin spices, Lengua, Olive, peas, Potato, Smoked, Spices, tomato, tomatoes, Tongue, tortilla, urepa, Valdez Empanada, Veracruzana, white corn, white corn meal

Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

Valdez Restaurant

Fashion District 606 King Street West Toronto Ontario M5V 1M5 +1-416-363-8388

Latino street food with big bold flavours & tasty booze, tapas $$$
No Home Delivery No Takeout Serves Alcohol
Patio Seating Available WiFi Available
Rooftop patio with fantastic views of the city.
Steven Gonzalez Executive Chef & Partner

HOURS
Monday to Wednesday 5 p.m. to 10:30 p,m,
Thursday to Saturday 5 p.m. to 12 Midnight
Sunday closed

Twitter: Valdez Restaurant @ThevaldezTO
Twitter: Chef Steven Gonzalez @latino5spice

Valdez Restaurabt via Bookenda Reservations

Valdez Restaurant Facebook Page
Information e-mail: info@valdezrestaurant.com

: Estrella Damm Barcelona 4.6% ABV 500 ml. Estrella Damm Lager, brewed in Barcelona with 100% natural local Mediterranean ingredients since 1876. This highly refreshing lager brings the essence of the Mediterranean way of life to life. Perfect for people seeking something authentic and cultured, who love their passionate, relaxed, fun filled lives surrounded by friends, art and creativity. $2.40 CAD LCBO

: Estrella Damm Barcelona 4.6% ABV 500 ml.

: Estrella Damm Barcelona 4.6% ABV 500 ml.

: Estrella Damm Barcelona 4.6% ABV 500 ml.

: La Reina – white corn meal urepa and smoked chicken guacamole

: La Reina – white corn meal urepa and smoked chicken guacamole

: Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

: Valdez Empanada – ground beef with potato. peas, Latin-inspired spices, tomato, cornmeal and aji

: Lengua a la Veracruzana – braised beef tongue, tomatoes, capers, olive and crisp corn tortilla

: Lengua a la Veracruzana – braised beef tongue, tomatoes, capers, olive and crisp corn tortilla

: Valdez Estrella Damm Tapas Voyage menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Valdez menu 2015 08 15

: Estrella Tapas voyage for one $22.60 (gratuity $5.00) (Estrella beer for +1 was complimentary)

Nota Bene – Toronto – 2015 08 14 – Estrella Tapas

14 Friday Aug 2015

Posted by TFG in The Latest

≈ Leave a comment

Tags

Beer, Belly, Belly Buster Slider, Bun, burrata, burrata cheese, Burrata Pugliese, Buttermilk, Calamari, caper berries, capers, Caramel, Cheese, cheese bun, chili-lime, Chilled, chimichurri, Crostini, Damm, Farmer's Market, Fried Chicken, Frites, Goat, Goats' Cheese, grilled, grilled miche, heirloom, heirloom tomatoes, homemade, homemade ketchup, Ketchup, Lager, Mayonnaise, miche, moscatel vinegar, muscatel, Oil, Olive, Olive Oil, olive tapenade, Oyster, Pickle, pommes, Pommes Frites, Pork, Pork Belly, Roasted, salt, Salted, slider, Smoked, Soup, tapenade, tomato, tomatoes, Truffle, Truffles, Vinegar, zucchini

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

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

: Over 140 years ago, young master brewer August Kuentzmann Damm emigrated from Alsace with his wife Melanie, fleeing the Franco-Prussian War. The journey took them to the Mediterranean coast where they settled down to make their dream come true: brewing beer. Lager 5.20 ABV

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Belly Buster Sllder – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle

: Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil. Estrella Damm

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil

: Belly Buster Slider – roasted pork belly, cheese bun, homemade ketchup, pommes frites and pickle, Buttermilk-Fried Chicken – buttermilk-fried chicken, smoked oyster mayonnaise and chili-lime salt, Burrata Pugliese – burrata cheese, grilled miche, tomato and olive oil