The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner

12 Tuesday Apr 2016

Tags

Adrian Rusyn, bread, bread service, Butter, Cambridge, Chef de Cuisine, Chef School, chevre, Cream, Cucumber, dark chocolate, Darnell Gregg, Fennel, fig, fig jam, garnish, George Brown, geranium, green house, Hazelnut, Hen, hen liver, Heritage Hen, Jason Bangerter, John Higgins, juniper, Kolapore Springs, Langdon Hall, lardo, liver, Madeira, mignardes, Monforte, morel, new potato, Oliver Li, Onion, Ontario, Parmesan, Pâté, Peanuts, Pork, pork lardo, Potato, Purée, Radish, Raspberry, rosewater, Salted, salted cucumber, shortbread, signature, Smoked, Smoked Trout, Soubise, Sous Chef, terroir noir, Trout, Truffle

fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

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.
Final bar service will be: 1:15 pm at lunch and 9:15 pm at dinner

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
Twitter: George Brown Collage
Twitter: Jason Bangerter @chefbangerter

The Chefs’ House Opentable Reservations via Opentable

Information e-mail: chefshouse@georgebrown.ca

The Chefs’ House Facebook Page

: young juniper smoked trout (Kolapore Springs)

: young juniper smoked trout (Kolapore Springs)

: salted cucumber, rosewater, raspberry

: salted cucumber, rosewater, raspberry

: Langdon Hall butter, pork lardo, hen liver pate, radish

: Langdon Hall butter, pork lardo, hen liver pate, radish

: bread service

: bread service

: radish

: radish

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: fresh Monforte chevre, hazelnut, fennel, geranium, fig jam

: parmesan shortbread

: parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: truffle purée, morel cream, parmesan shortbread

: heritage hen, smoked new potato, onion soubise, madeira

: heritage hen, smoked new potato, onion soubise, madeira

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: terroir noir, Langdon Hall signature dark chocolate, green house garnish, Ontario peanuts

: mignardes

: mignardes

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef Jason Bangerter Langdon Hall Cambridge

: Chef John Higgins Director George Brown Chef School

: Chef John Higgins Director George Brown Chef School

: Chef Adrian Rusyn, Chef Technologist

: Chef Adrian Rusyn, Chef Technologist

: Darnell Gregg, Langdon Hall sous chef

: Darnell Gregg, Langdon Hall sous chef

: Chef Oliver Li chef de cuisine

: Chef Oliver Li chef de cuisine

: (Kolapore Springs Trout © 2016 Langdon Hall)

: (Group Image © 2016 George Brown Chef School)

: Langdon Hall locally harvested honey gift

: 2015 04 12 menu Trending Now Dinner with Jason Bangerter Dinner for two including taxes and gratuity $ 170.00

: Jason Bangerter’s truffle soup recipe

: Jason Bangerter’s truffle soup recipe

Edulis Restaurant – Toronto – 2015 08 30 – Sunday Lunch

30 Sunday Aug 2015

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Tags

baked, Basil, Beans, bigeye, borlotti, bread, bread salad, buns, Butter, Cake, ceviche, chantecler, Chicken, cloves, Corn, Frisée, fritelle, Garlic, Golden, golden nugget, Hazelnut, heirloom, Lettuce, macadamia, Meatball, medium, nepitella, nugget, Onions, peaches, Plums, Purée, Rare, Ricotta, Roasted, Salad, Savoury, soft, spiced, spreadable, Squash, tomatoes, Tuna, very hot, vinaigrette

Heirloom tomatoes and bread salad

Edulis Restaurant

King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222

Bistro, Canadian, Eastern European $$$ Outdoor Dining

Hours
Dinner: Wednesday to Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday

Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
The strength at Edulis is cooking for you – listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. You are encouraged to put yourselves into their hands. They offer two choices of menus – 5 or 7 courses for $65 or $85. In truffle season they also offer Truffle Menus

Reservations are accepted one month in advance for parties of 1 to 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest they can accommodate in their tiny dining room. For inquiries for the private event space, please email them at info@edulisrestaurant.com.

Twitter: Edulis Restaurant @EdulisToronto

Edulis Restaurant via Bookenda Reservations

Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page

: The table setting (note the mushrooms)

: The large portion of butter was soft and spreadable

: Freshly baked very hot buns and soft spreadable butter

: Freshly baked very hot buns

: Bigeye tuna with ceviche vinaigrette and macadamia purée

: Bigeye tuna with ceviche vinaigrette and macadamia purée

: Bigeye tuna with ceviche vinaigrette and basil (no hot spices)

: Bigeye tuna with ceviche vinaigrette and basil (no hot spices)

: Heirloom tomatoes and bread salad

: Heirloom tomatoes and bread salad

: Squash, corn and ricotta fritelle with golden nugget squash and nepitella

: Squash, corn and ricotta fritelle with golden nugget squash and nepitella

: Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

: Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

: Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

: Fresh borlotti beans with a savoury meatball (cooked medium on the outside, rare in the centre)

: Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

: Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

: Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

: Roasted chantecler chicken, frisée lettuce, roasted onions, baked garlic cloves

: Spiced hazelnut cake with peaches and plums

: Spiced hazelnut cake with peaches and plums

: Sunday lunches at Edulis feature all wine by the bottle 1/2 price -just for fun.

: Sunday lunches at Edulis feature all wine by the bottle 1/2 price -just for fun.

: The Lunch Menu August 31, 2015

: Wine and Cocktails 2015 08 30

: The Wine List 2015 08 30

: Lunch for two $166.68 (Gratuity $24.00) [Edulis Sunday Lunch $40,00 per person]

The Beast Restaurant – Toronto – 2015 08 03

03 Monday Aug 2015

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abats, Absinthe, Amuse Bouche, angostura, aperitif, Bench, beurre, beurre blanc, Black, Blanc, blistered, brains, bread, burrata, butter.Rachelle Cadwell, Carpano Antica, Caviar, champagne, chard, Chocolate, citric acid, clam, coffee.NV brut, Colin Moise, Confit, Crème, crispy, Cured, daquoise, dessert, Digestif, Dill, Dillon's, Droit, Duck, Entrée, Fernet Branca, Foie Gras, Foreign & Domestic, Fresh, fresh dill, Fried, fried leeks, gamay, Gamay Noir, GBC graduate, goose barnacles, grilled, Hazelnut, heart, hollandaise, House, IBBA, Ice Cream, Jamie Martyniuk, Jason Poon, Late Harvest, leeks, lime, Little Neck, Matthew Gaudet, méthode, Mousse, mushrooms, Ned Elliott, New Schmidt, Noir, Northern Divine, Old Vines, omelet, pamericelli, Pâté, percebes, pods, Radish, radish pods, Raspberry, Riesling, sab stories, Salad, Salade, Scott Vivian, Sea, sea urchin, Smoked, SommelièreChâteau des CharmesMaison Maille, Sous Chef, Sparkling, Spicy, St. David's, Sweetbreads, Swiss, swiss chard, syrup, Tart, Terry Mocherniak, tomato, traditionnelle, treviso, Trout, Truffle, uFeast, Union Local 613, urchin, vinaigrette, Vinegar, Vineyard, Vodka, wasabi-infused, White, white wine, wild, wine, Yvonne Tsui

Garçon! French Food, Refined – Even If You Aren’t… – SOLD OUT!

Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

The Beast Restaurant

96 Tecumseth Street Toronto Ontario M6J 2H1 +1-647-352-6000

Owners Scott Vivian and Rachelle Vivian

Hours:
Monday and Tuesday closed, Wednesday and Thursday 5 pm to 9 pm,
Friday 5 pm to 10 pm, Saturday (brunch) 11 am to 3 pm (dinner) 5 pm to 10 pm
Sunday (brunch) 10 am to 3 pm (no reservations for brunch)

Toronto restaurant that celebrates Ontario’s local producers and farmers. Proud member of the @groupof7chefs

Twitter: @BeastRestaurant Scott Vivian

The Beast Restaurant Reservations by Bookenda

The Beast Restaurant Facebook Page

Information e-mail: The Beast Restaurant

: Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa

: Aperitif – sab stories – wasabi-infused Dillon’s vodka, raspberry syrup, lime, angostura, citric acid. Jamie Martyniuk (@unionlocal613) Union Local 613 Ottawa(@613union613) Union Local 613 Ottawa

: Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

: Amuse Bouche – sea urchin mousse – fried leeks, champagne vinegar, beurre blanc, white wine, truffle. Jason Poon (@ja_poon) (GBC graduate)

: House bread and butter. Rachelle Cadwell (@doughtoronto)

: House bread and butter. Rachelle Cadwell (@doughtoronto)

: Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)

: Salade – grilled spicy duck heart salad – cured foie gras, burrata, little neck clam vinaigrette. Matthew Gaudet (@GaudetMatthew)

: Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

: Pâté – smoked trout tart – swiss chard, fresh dill, radish pods, Northern Divine caviar, hollandaise. Scott Vivian (@beastrestaurant)

: Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

: Abats – pamericelli of sweetbreads and foie gras, wild mushrooms, treviso. Colin Moise (@ColinMoise)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Entrée – omelet goose barnacles (percebes) whelks, black truffle – blistered tomato confit, crispy brains, crème. Ned Elliott (@foreigndomestic)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: Dessert – chocolate tart – hazelnut ice cream, raspberry, daquoise, coffee. Rachelle Cadwell (@doughtoronto)

: NV brut sparkling wine, méthode traditionnelle

: 2013 “Old Vines’ Riesling

: 2012 Gamay Noir “Droit,” St. David’s Bench Vineyard

: 2008 Late Harvest Riesling

: 2013 Gamay Noir

: Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

: Digestif – New Schmidt – Fernet Branca – Carpano Antica – Absinthe – sugar

: Yvonne Tsui IBBA (th3hungrycat 為食貓 @th3hungrycat)

: Terry Mocherniak,CEO of uFeast

: Chef/The Beast owner Scott Vivian

: Chef/The Beast owner Scott Vivian

: Sous chef Jason Poon (@ja_poon) (GBC graduate)

: Sous chef Jason Poon (@ja_poon) (GBC graduate)

: Chef Matthew Gaudet (@GaudetMatthew)

: Chef Matthew Gaudet (@GaudetMatthew)

: Chef/The Beast owner Scott Vivian

: Chef/The Beast owner Scott Vivian

: Chef Rachelle Cadwell (@doughtoronto)

: Chef Rachelle Cadwell (@doughtoronto)

: The Beast sous chef Colin Moise (@ColinMoise)

: The Beast sous chef Colin Moise (@ColinMoise)

: Chef/The Beast owner Scott Vivian

: Chef/Owner Foreign & Domestic Ned Elliott

: Chef/Owner Ned Elliott (@foreigndomestic)

: Chef/Owner Foreign & Domestic Ned Elliott

: Chef/Owner Ned Elliott (@foreigndomestic)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm)

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), The Beast sous chef Colin Moise (@ColinMoise) and Chef Matthew Gaudet (@GaudetMatthew)

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Chef/The Beast owner Scott Vivian

: Chef/Owner Foreign & Domestic Ned Elliott (@foreigndomestic), Beast sous chef Colin Moise (@ColinMoise)

: Chef/The Beast owner Scott Vivian

: The Beast décor

: Social media food photography [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Social media food photography

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) [Yvonne Tsui IBBA (U-Feast) th3hungrycat 為食貓 @th3hungrycat]

: Social media food photography

: Social media food photography

: Winepairings courtesy of Château des Charmes (@mbosc) Wines poured by Sommelière, Rebecca Meir-Liebman (@RebeccaSomm) Party favour courtesy of Maison Maille (@,MailleCanada)

: Dinner for two by UFeast Corporation $248.60 (includes food, wine, taxes and gratuity)

Twitter: Jamie Martyniuk @unionlocal613
Twitter: Jason Poon @ja_poon
Twitter: Rachelle Cadwell @doughtoronto
Twitter: Matthew Gaudet @GaudetMatthew
Twitter: Colin Moise @ColinMoise
Twitter: Ned Elliott @foreigndomestic
Twitter: Yvonne Tsui @th3hungrycat
Twitter: Rebecca Meir-Liebman @RebeccaSomm
Twitter: Château des Charmes @mbosc
Twitter: Maison Maille @MailleCanada

Bar Isabel – Toronto – 2015 03 16

16 Monday Mar 2015

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6.5%, aji, aji Amarillo, Amarillo, Apple, Apple Mostarda, apples, Basque, Basque Cake, Bay, bay scallop, Blood, Blood Sausage, brown, Brown Butter, Butter, Cake, candied, candied orange, Chicken, chicken gizzard, cider, crafted, Cream, Cucumber, Cured, Cured Meat, de pollo, draught, draught cider, Dry, Dry Cider, Foie Gras, gizzard, Hazelnut, Heritage, Heritage apples, ice, Ice Cream, Meat, mollejas, mollejas de pollo, Morcilla, mostarda, Ontario, orange, persimmon, Plate, Raw, raw tuna, Rosemary, Salted, salted hazelnut, Sausage, Scallop, Seared, sherry, sherry cream, Smoked, Smoked Sweetbreads, sour, sour cream, Sweetbreads, Tiradito, Tuna, West Avenue

Seared foie gras, morcilla (blood sausage) and apple mostarda $32

Bar Isabel

Little Italy/Portugal Village 797 College Street Toronto Ontario M6G 1C7 -+1-416-532-2222

$$$ Spanish Tapas Late Night
Open every day 6:00 pm to 2:00 am

Co-Owners Grant van Gameren and Max Rimaldi,
Manager Guy Rawlings
Chef de Cuisine Nathan Young
Bar Tender Mike Webster

Twitter: @BarIsabel797
Twitter: @GrantvanGameren
Twitter: @guy_rawlings

Reservations must be made well in advance.
Important message
Thanks for your interest in Bar Isabel. We can accommodate parties of up to 10 people. To book a table of 7 or more please contact us directly via phone. We allot 2 hours and 15 minutes per seating but should you like more time at your table please call us and we will do our best to accommodate. If you can`t find a table online or by calling us directly, please note we always take walk ins at a small number of seats we hold at our bar.
Bar Isabel Bookenda Reservations

: 12 oz. West Avenue Heritage Dry Cider, 6.5% draught, crafted from 100% Ontario Heritage apples $8.50

: 12 oz. West Avenue Heritage Dry Cider, 6.5% draught, crafted from 100% Ontario Heritage apples $8.50

: Cured meat plate $16

: Cured meat plate $16

: Raw bay scallop tiradito, aji Amarillo, apple, cucumber $15

: Raw bay scallop tiradito, aji Amarillo, apple, cucumber $15

: Smoked sweetbreads, raw tuna, persimmon, brown butter $20

: Smoked sweetbreads, raw tuna, persimmon, brown butter $20

: Mollejas de pollo (chicken gizzards) (2 pcs.) $7

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Seared foie gras, morcilla (blood sausage) and apple mostarda $32

: Basque cake, sherry cream $9

: Basque cake, sherry cream $9

: Sour cream ice cream, salted hazelnut, candied orange, rosemary $8

: Sour cream ice cream, salted hazelnut, candied orange, rosemary $8

: The Menu 2015 03 16

: The Win e List 2015 03 16

: The Menu 2015 03 16

: The Menu 2015 03 16

: Dinner for two (gratuity $25.00)

Chefs For Change # 3 – Toronto – 2015 02 20

20 Friday Feb 2015

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Afrim Pristine, Ale, Apple, Apple Makers, artichoke, Beef, beef cheek, Beer, Blackbird Baking, Blackout Beemster, Blue Elizabeth, bone, bone marrow, bread, bresaola, Brewing, brioche, brown, Brown Butter, Butter, Caledonia, Caramelized, Caviar, celery, Celery Root, Cheek, Chris Brown, cocoa, coffee, craft, Crème, Cream, Cream Ale, creme fraiche, Divine, Dry, Dry Hopped, Duck, Duck Bresaola, Foie, Foie Gras, Fraîche, gnudi, grapes, Gras, Grey Owl, Hazelnut, Herb, Hopped, Jason Bangerter, Jerusalem, Jerusalem artichoke, Joel Rousell, Jonathan Goodyear, Junction, Junction Brewery, Lady, Maitre fromageur, Makers, manchego, marrow, mizuna, Normandy, Northern, Northern Divine, Octopus, Octopus Terrine, Parfait, Pink, Pink Lady, Potato, potato cream, Propeller, Propeller Coffee, Raisin, root, Scallop, Sea, Sea Scallop, Stationmaster, stout, Terrine, toasted, Toasted Brioche, tomatillo, Victor Barry, winter, Winter Herb

Chefs for Change

Propeller Coffee Company 50 Wade Avenue Toronto Ontario M6H 2Z3

+1-416-479-3771

In midwinter the days are short and cold and the nights long and dark.
This January and February we’re planning to bring the warmth.
Over four nights in January and February, +25 of Canada’s most creative chefs will be gathering at Propeller Coffee Roastery (50 Wade Avenue, Toronto ON) to cook together in support of Community Food Centres Canada and their mission of providing good, healthy food for all.
We invite you and your friends to join us for a night of local food, local drink and conviviality that will thaw even the coldest toes. January 23rd & 30th | February 20th & 27th
Arrive at 6:30 PM to mix and mingle; dinner to commence at 7:00 PM and festivities will continue to 12:00 AM