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Universal Grill – Toronto – 2016 04 10 – Dinner

10 Sunday Apr 2016

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Apple, Asiago, Baby Back, Balsamic, basmati, BBQ, bread, Calamari, calves, Chicken, Chipotle, Cornmeal, Crumble, curry, dahl, dandelion, Dijon, draughtbeer, Ernst Lessen, Fennel, Fried, Fries, Gewurztraminer, glazed, Hot, House, House bread, lentil, liver, Mash, mini, mode, Mushroom, mussels, Okra, Onions, Original Ribs, pan seared, Parmesan, parsnip, peach, Pfalz, plantain, pork ribs, portobello, Potato, Potatoes, Provimi, puri, Raspberry, Red, Ribs, rice, Roasted, roti, Salad, sauce, Shaved, Shepherd's Pie, slow stewed, Soup, Spinach, spread, sweet potato, Tzatziki, Villa Wolf, Vinegar, warm, Yam, yam fries

hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17

hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17

Universal Grill

The Annex 1071 Shaw Street Toronto Ontario M6G 3N4 +1-416-588-5928

Diner $$$ Outdoor dining Bring your own bottle Vegetarian

Located in a slightly industrial-appearing neighbourhood, the bistro-styled Universal Grill provides an eclectic mix of restaurant menu items. Open since 1996, menu items served at dinner include their specialty ribs, tortilla spring rolls, oven-baked rigatoni, hot chicken curry, grilled Black Angus sirloin, and pan seared calf’s liver. All food is house-made and the hearty portions are large. Universal houses a fine wine selection to go along with its flavourful menu as well. On average the contemporary cuisine will run a dining couple $90 for three courses and a glass of wine.

Hours
Closed Monday
Dinner: Tues to Sun: 5 p.m. to 10:30 p.m.
Brunch: Sat – Sun: 10:30 a.m. to 2:30 p.m.

Twitter: @UniversalGrill
Reservations please call +1-416-588-5928

Universal Grill – Toronto – 2016 04 10 – Dinner

house bread and spread
house bread and spread
soup – parsnip, apple and potato $6

soup – parsnip, apple and potato $6
Villa Wolf Gewürztraminer Ernst Lessen Pfalz 2013 11.5% alc./vol. 750 ml
Villa Wolf Gewürztraminer Ernst Lessen Pfalz 2013 11.5% alc./vol. 750 ml

warm portobello mushroom salad with spinach, balsamic vinegar and shaved parmesan $10
warm portobello mushroom salad with spinach, balsamic vinegar and shaved parmesan $10
cornmeal fried calamari with chipotle tzatziki $10

cornmeal fried calamari with chipotle tzatziki $10
shepherd’s pie, lentil, fennel and dandelion with sweet potato mash and asiago $18
shepherd’s pie, lentil, fennel and dandelion with sweet potato mash and asiago $18

hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17
hot chicken curry with plantain, okra, yam and dahl puri roti basmati rice $17
apple, peach and raspberry crumble à la mode $8

apple, peach and raspberry crumble à la mode $8
The Dinner Menu 2016 04 10
The Dinner Specials 2016 04 10

Dinner for two $73.76 (gratuity $18.00)(The tip was based on the charge for dinner, the $18.00 for the Vegetarian Shepherd’s pie comped and the estimated value of the BYOW Gewurztraminer)

Universal Grill – Toronto – 2016 03 22 – Mussels Dinner

draught beer large and small glasses (12 oz. and 20 oz.)
the dinner specials and desserts menu
the price you pay for Mussels is the same as the time you order them. We had five orders. $5

the price you pay for Mussels is the same as the time you order them. We had five orders. $5
pan seared provimi calves liver, with dijon glazed onions and roasted mini red potatoes $23
pan seared provimi calves liver, with dijon glazed onions and roasted mini red potatoes $23

the original ribs, baby back pork ribs with slow stewed BBQ sauce and yam fries $25
the original ribs, baby back pork ribs with slow stewed BBQ sauce and yam fries $25
(We were treated to mussels and do not have a bill for dinner that evening)

Universal Grill Menu, Reviews, Photos, Location and Info - Zomato

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Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

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Basil, Beet Salad, Blood, blood orange, bread, bread crumbs, brioche, brown, Butter, caper, carrot purée, Cheese, Cherry, Chive, Chives, Coconut, Cod coquette, crispy, crust, Daily Soup, Fennel, fine olive oil, Foie Gras, frisée lettuce, Glaze, glazed, gnocchi, Goat, grapes, house made, Italian meringue, jelly, jus, lamb rack, Leek, leek and potato, Lemon, lemon cream, lime, Lobster, maple, maple jelly, meringue, Mustard, Myer lemon, natural jus, Nova Scotia, orange, parisienne, Parmesan, pecans, Pickled, pickled curry, pickled grapes, Potato, Purée, radicchio, Radish, Radishes, red onion, reduction, relish, runner beans, Sea Salt, shortbread, soft, Sorbet, sour, sour cherry, Spicy, spicy eggplant, swiss chard, Tarragon, Terrine, toasted, tomatoes, Vanilla, Veal, Walnut, whipped, wild mushrooms

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28

Scaramouche Restaurant, Pasta Bar and Grill

Midtown One Benvenuto Place Toronto Ontario +1-416-961-8011

$$$$ French Romantic, Private Parties

hours of operation are:
Monday to Saturday, dinner only, from 5:30 p.m.
Closed Sundays, but Scaramouche can be rented for private functions.

Scaramouche is pleased to offer complimentary valet parking

Executive Chef Keith Froggett
Chef Carolyn Reid
Pastry Chefs: Dianne Louise and Nesreen Mrouch

House made bread – three varieties
House made bread – three varieties
Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce

Cod coquette, basil Myer lemon purée, radish, chives, frisée lettuce
Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)
Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)

Daily soup leek and potato, Nova Scotia lobster (priced accordingly) ($16)
House made bread – three varieties
Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19

Beet Salad blood orange, fennel, soft whipped goat cheese, radicchio, red onion, fine olive oil blood orange reduction. $19
Spicy glazed pecans
Spicy glazed pecans

Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28
Foie Gras Terrine Sea salt brioche, pickled grapes, maple jelly and sour cherry glaze. $28
Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42

Veal Tarragon chive gnocchi parisienne, runner beans, radishes and wild mushrooms. Caper brown butter jus and crispy Parmesan. $42
Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48
Lamb Rack with crispy mustard crust. Swiss chard, pickled curry cherry tomatoes and carrot puree. Spicy eggplant relish and toasted walnut bread crumbs. Natural jus. $48

Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14
Lemon Meringue Lemon cream, Italian meringue, vanilla shortbread crust and coconut lime sorbet. $14
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
The Menu 2016 04 02

The Menu 2016 04 02
The Menu 2016 04 02
Dinner for two $270.52 (Gratuity $40.00.00)

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The Chefs’ House – Toronto – 2015 07 07 – Forager Dinner

07 Tuesday Jul 2015

Posted by TFG in The Latest

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Arctic, Arctic Char, asparagus, balsam, balsam fir, Beet, Beet-cured, Berries, birch, Birch Syrup, black walnut, bread, Butter, Butter tart, Cabernet Merlot, Cave Spring, Celeriac, celeriac purée, Char, Chardonnay, Chef Adrian Rusyn, Chicken, Chicken confit, Confit, Cucumber, Cured, Dark maple, daylilies, Dyson Forbes, Fennel, fennel seeds, feta, fiddlehead, fir, flatbread, foraged, Forbes Wild Food, Garlic, garlic scape, glazed, greens, House breads, House Butter, Ice Cream, Jam, jelly, Jordon, leeks, morel, morel mushrooms, mushrooms, Onion, onion jam, Ontario, Pickled, Pork, Pork Tenderloin, Prosciutto, prosciutto wrapped, Purée, Salad, Saskatoon, Saskatoon Berries, scape, Sea, sea asparagus, Seeds, spruce, spruce tips, syrup, tenderloin, tips, toasted, toasted fennel seeds, tomato, VQA, wild, wild leaks, wild rose syrup, Wrapped

Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

The Chefs’ House

St Lawrence Market/Old Town 215 King Street East Toronto Ontario M5A 1J9 +1-416-415-2260

Hours The Chefs’ House is open to the public for lunch and dinner, Monday to Friday.
Lunch: 11:30 a.m. to 1:30 p.m. Dinner: 6 p.m. with last seating at 8 p.m.
John Higgins, Director, Corporate Chef, George Brown Chef School
Oliver Li, CCC, Chef de Cuisine, The Chefs’ House, George Brown Chef School
Reservations are strongly recommended. Business casual dress code is in effect.
Wheelchair Accessible

Twitter: The Chefs’ House @thechefshouse
Twitter: John Higgins @haggisracer

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

Foraged morel mushrooms, Saskatoon berries, daylilies
Foraged morel mushrooms
Sea Asparagus

Saskatoon berries
Daylilies
Pickled wild leaks

Saskatoon berries
Flatbread
Forbes Wild Food products (http://www.wildfoods.ca/)

Table setting
House breads
House butter with toasted fennel seeds

Tomato and cucumber salad, feta, balsam fir jelly
Chicken confit, fiddlehead and onion jam
Tomato and cucumber salad, feta, balsam fir jelly

Chicken confit, fiddlehead and onion jam
Mixed Cooler
Cave Spring in Jordon, Ontario 2012 Chardonnay VQA/2012 Cabernet Merlot VQA

Saskatoon berries, foraged morel mushrooms, daylilies, sea asparagus
Beet-cured arctic char, sea asparagus, spruce tips, daylillies
Beet-cured arctic char, sea asparagus, spruce tips, daylillies

Foraged morel mushroom soup, morel mushrooms, pickled wild leeks, greens
Foraged morel mushroom soup, morel mushrooms, pickled wild leeks, greens
Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries
Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries
Birch syrup glazed & prosciutto wrapped pork tenderloin, garlic scape, celeriac purée, Saskatoon berries

Dark maple & black walnut butter tart, wild rose syrup ice cream
Dark maple & black walnut butter tart, wild rose syrup ice cream
Dinner for two $170.00 (including taxes and gratuity)

Dyson Forbes
Dyson Forbes
Dyson Forbes

Dyson Forbes
Chef Adrian Rusyn
Chef Adrian Rusyn

Chef Adrian Rusyn
Chef Adrian Rusyn

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Splendido Chef Collaboration Dinner – Toronto – 2015 04 24

24 Friday Apr 2015

Posted by TFG in The Latest

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Acadian Sturgeon, Anthony Walsh, Apple, apples, avocado, B.C., B.C. sea urchin, baby, Basil, beef heart, berry, black pepper, Bomb, Butter, Calamansi, Caramelized, Carbonara, Caviar, cedar, celery, Chawanmushi, chef, Cherry Croquant, chili, chili jam, Chili Threads, Chives, Chocolate, Cilantro, citrus fruit, cold, coronet, creme fraiche, crispy, Crumble, Cucumber, dashi, dehydrated, Dome, dulce, English Pea, Fennel, fennel mayo, fiddleheads, Foie Gras, Fricassee, frozen, garlic flowers, garlic purée, glazed, glazed sunchokes, Grandview Farm, grilled, Guernsey Girl, Ham Hock, Hamachi, hay, Horseradish, Hot, House Pancetta, Ice Cream, Italian, Jalapeno, Jim Giggie’s, kernels, Lemongrass, Licorice, lime, Lobster, Malt, malted, maple, Maple Buds, Maple Cured, Maple Leaf, Maple Puff, Morels, mustard greens, Newfie Screech, nori brioche, Nori mayonnaise, one bite, Ontario, Ontario Popping Corn Co., orange blossom, Patrick Kriss, pavé rice, Pickled, Pine Nut, Pingue guanciale, popping corn, Pork Belly, Pork Fat, pork jowl, Puffed, Quebec, Radish, Razor Clams, Red Beet, Rice Noodles, Riesling, Roasted, roasted buckwheat, roulade, sage mousse, salt cured, Sam Gelman, Samuel Gelman, sea buckthorn, Sea Scallop, Seared, Shamu blue, Shrimp, Side Stripe, Smoked, Smoked Trout, snow crab, Sorbet, Soup, sour cherry, Spinach Puree, Spot Prawn, Squab, sweet, Tarragon, tarragon malt crumble, Toast, toasted hay, Tortellini, tripe, Triple Seared, trout crackling, trout roe, uba skin, Uncle Bob's, uni, Venison Loin, Victor Barry, Victor J Barry, whipped, whipped mascarpone, White, yogurt sphere

Frozen Red Beet Dome - pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)

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
Twitter:
Chef Marc Lepine @MarcLepine
Twitter:
Chef Samuel Gelman @samuel_gelman
Twitter:
Chef Patrick Kriss @Patrickkriss
Twitter:
Chef Anthont Walsh @Chefwalsh

Splendido Restaurant Reservations via OpenTable

Complimentary Champagne
Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat
Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat

Shamu Blue popping corn kernels from Uncle Bob’s Ontario Popping Corn Co dusted with smoked dehydrated sea scallop and tossed in pork fat
Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)
Triple Seared Venison Loin on cedar with Nori mayonnaise (Lepine)

Tarragon Hamachi with dulce and lime (Walsh)
Tarragon Hamachi with dulce and lime (Walsh)
Jim Giggie’s Smoked Trout chawanmushi and maple cured trout roe and trout crackling (Barry)

B.C. Side Stripe Shrimp horseradish (Gelman)
Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)
Acadian Sturgeon Caviar uni (B.C. sea urchin), crème fraîche filled nori brioche pickled cucumber chives (Barry)

Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)
Snow Crab – warmed in butter with calamansi citrus fruit, chili jam, garlic flowers, chili threads (Gelman)
Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)

Lobster and Avocado Roulade – chili lime apples, cilantro, crème fraîche, crispy puffed rice noodles (Lepine)
Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)
Glazed B.C. Spot Prawn – razor clams, licorice and celery, fennel mayo (Walsh)

Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)
Frozen Red Beet Dome – pine nut crumble, whipped mascarpone, fennel, radish and basil (Lepine)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)

Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Sweet English Pea Soup – uba skin, morels, Pingue guanciale (Italian salt-cured pork jowl) (Gelman)
Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)

Cold – Frozen Quebec Foie Gras – Ontario Riesling, sour cherry and pine nut (Gelman)
Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)
Hot – Seared Quebec Foie Gras – pavé rice, ham hock dashi, caramelized apples (Barry)

Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)
Seared Grandview Farm Beef Heart – tripe and morels, fiddleheads (Walsh)
Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)

Fricassee of fiddleheads and morels (for +1 no chillies) (Walsh)
Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)
Carbonara Bomb – tortellini, house pancetta, spinach purée, garlic purée (one bite with mouth closed) (Barry)

Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)
Newfie Screech Squab – glazed sunchokes and mustard greens (Walsh)
Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)

Sea Buckthorn Berry – malted roasted white chocolate, roasted buckwheat, tarragon malt crumble (Barry)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)

Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Sour Cherry Croquant – yogurt sphere, orange blossom sorbet, lemongrass crumble (Lepine)
Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)

Grilled Guernsey Girl – maple and, black pepper and toast (Gelman) Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine) Maple Leaf and Baby Maple Buds (Walsh)
Whipped Dehydrated Maple Puff – apple, jalapeno (with and without) , lime and pork belly (Lepine)
Grilled Guernsey Girl – maple and, black pepper and toast (Gelman)

Maple Leaf and Baby Maple Buds (Walsh)
Hay Ice Cream – toasted hay ice cream, coronet with sage mousse (Barry)
Just a few towel hand wipes

Just a few towel hand wipes
More firewood for the smoker
Chef Anthony Walsh

Chef Victor Barry
Chef Patrick Kriss
Chef Patrick Kriss

Chef Sam Gelman
Chef Anthony Walsh
Take your time make it right

Take your time make it right
The Collaboration Menu
Business Card

Business Card
Dinner for two $559.35 (plus Gratuity $75.00)

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Hunt Camp Dinner – Toronto – 2014 11 19

19 Wednesday Nov 2014

Posted by TFG in The Latest

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Tags

Balsamic, balsamic glazed beets, Beets, blue, Bonnechere, braised, brussel sprouts, burned, Celery Root, celery root purée, champagne, charred lemon, Cheese, chestnuts, Confit, Cured, deboned, dredged, Duck, Duck Confit, duck eggs, Duck Fat, exterior, exterior rind, fat, Fennel, Foie Gras, glazed, Honey, house made, Hunt Camp, Huntsman Platter, Italian, Lanark, Lanark Blue, mustards, oven roasted, oysters, Pan, Pan roasted squab, pan seared, Pickles, poached, poached chestnuts, Purée, Rabbit, rainbow trout, rind, Roasted, Robiola Rocchetta, Seared, seared brussel sprouts, Seared Foie Gras, Smoked, smoked bacon, smoked oysters, Squab, Sudbury, sweet potato, sweet potato purée, Tarlant, Terrine, toasted, toasted/burned, tomatoes, venison, Walnuts, whole RAINBOW TROUT, wild flower

Sudbury venison, duck fat seared brussel sprouts celery root purée

Sudbury venison, duck fat seared brussel sprouts celery root purée

Farmhouse Tavern (Hunt Camp Dinner)

Junction Triangle 1627 Dupont Street Toronto Ontario M6P 3S6 +1-416-561-9114

$$$ Canadian Vegan Friendly, Happy Hour, Late Night,
Free Wi-Fi, Outdoor Seating, Takes Reservations,
Farm-to-Table, Alcohol Serving

Hours
Monday to Wednesday closed
Thursday and Friday 6:00 pm to 10:00 pm
Saturday and Sunday 11:00 am to 10:00 pm

Twitter: Farmhouse Tavern @FARMHOUSEtavern

Farmhouse Tavern Reservations

Farmhouse Tavern Facebook Page

Hunt Camp Dinner – Toronto – 2014 11 19
The coat rack
Décor

Initial table setting
Champagne Tarlant
Huntsman Platter: cured duck confit, house-made rabbit and smoked bacon terrine, smoked dredged oysters. House-made: pickles, mustards and duck eggs

Huntsman Platter: cured duck confit, house-made rabbit and smoked bacon terrine, smoked dredged oysters. House-made: pickles, mustards and duck eggs
Huntsman Platter: cured duck confit, house-made rabbit and smoked bacon terrine, smoked dredged oysters. House-made: pickles, mustards and duck eggs
Huntsman Platter: cured duck confit, house-made rabbit and smoked bacon terrine, smoked dredged oysters. House-made: pickles, mustards and duck eggs

Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon
Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon
Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon

Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon
Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon
Two whole pan seared, deboned rainbow trout, braised fennel, oven roasted tomatoes, charred lemon

Pan roasted squab, sweet potato purée, balsamic glazed beets, seared foie gras
Pan roasted squab, sweet potato purée, balsamic glazed beets, seared foie gras
Sudbury venison, duck fat seared brussel sprouts celery root purée

Sudbury venison, duck fat seared brussel sprouts celery root purée
Bonnechere with toasted/burned exterior rind, Lanark Blue, poached chestnuts, walnuts, wild flower honey
Sudbury venison, duck fat seared brussel sprouts celery root purée (7199) Bonnechere with toasted/burned exterior rind, Lanark Blue, poached chestnuts, walnuts, wild flower honey

Italian Cheese Robiola Rocchetta
Italian Cheese Robiola Rocchetta
The wines

The wines
The wines
The Hunt Camp Dinner [Dinner for two (food, wine, taxes and gratuity) $393.00]

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

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