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

12 Tuesday Apr 2016

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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

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

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

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Edulis Restaurant – Toronto – 2015 08 30 – Sunday Lunch

30 Sunday Aug 2015

Posted by TFG in The Latest

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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

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]

Click to add a blog post for Edulis on Zomato

The Beast Restaurant – Toronto – 2015 08 03

03 Monday Aug 2015

Posted by TFG in The Latest

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Tags

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)

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)

Click to add a blog post for Beast on Zomato

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

Posted by TFG in The Latest

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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

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)

Bar Isabel on Urbanspoon

Chefs For Change # 3 – Toronto – 2015 02 20

20 Friday Feb 2015

Posted by TFG in The Latest

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Tags

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

The Beer/Wine List
Dry Hopped Caledonia Cream Ale
Stationmaster Stout

Junction Brewery Dry Hopped Caledonia Cream Ale [http://www.junctioncraftbrewing.com/jcb/]
`
Propeller Coffee Co. Décor

Bread by Blackbird Baking Co.
Bread by Blackbird Baking Co.
Octopus Terrine and Duck Bresaola Tomatillo hazelnut potato cream mizuna Joel Rousell and Chris Brown

Octopus Terrine and Duck Bresaola Tomatillo hazelnut potato cream mizuna Joel Rousell and Chris Brown
Octopus Terrine and Duck Bresaola Tomatillo hazelnut potato cream mizuna Joel Rousell and Chris Brown
Celery Root Gnudi Northern Divine Caviar, 84% Normandy Crème Fraiche Winter Herb Jonathan Goodyear

Celery Root Gnudi Northern Divine Caviar, 84% Normandy Crème Fraiche Winter Herb Jonathan Goodyear
Celery Root Gnudi Northern Divine Caviar, 84% Normandy Crème Fraiche Winter Herb Jonathan Goodyear
Celery Root Gnudi Northern Divine Caviar, 84% Normandy Crème Fraiche Winter Herb Jonathan Goodyear

Foie Gras Parfait Pink Lady Apple Makers Raisin Brown Butter Grapes Toasted Brioche Victor Barry
Foie Gras Parfait Pink Lady Apple Makers Raisin Brown Butter Grapes Toasted Brioche Victor Barry
Foie Gras Parfait Pink Lady Apple Makers Raisin Brown Butter Grapes Toasted Brioche Victor Barry

Foie Gras Parfait Pink Lady Apple Makers Raisin Brown Butter Grapes Toasted Brioche Victor Barry
Beef Cheek, Caramelized Sea Scallop Jerusalem Artichoke Bone Marrow Cocoa Jason Bangerter
Beef Cheek, Caramelized Sea Scallop Jerusalem Artichoke Bone Marrow Cocoa Jason Bangerter

Beef Cheek, Caramelized Sea Scallop Jerusalem Artichoke Bone Marrow Cocoa Jason Bangerter
Beef Cheek, Caramelized Sea Scallop Jerusalem Artichoke Bone Marrow Cocoa Jason Bangerter
Perfectly cured from CB cheese cave Grey Owl Manchego Blackout Beemster Blue Elizabeth Afrim Pristine

Perfectly cured from CB cheese cave Grey Owl Manchego Blackout Beemster Blue Elizabeth Afrim Pristine
The Menu
Dinner for two ($75.00 per person) plus HST and Service Charge less discount $172.86 (No gratuity)

The chefs and some others

Yvonne Tsui @th3hungrycat
Joey
Chef Victor Barry @Splendido_TO @ChefVBarry

Chef Victor Barry @Splendido_TO @ChefVBarry
Chef Jonathan Goodyear @j__goodyear
Chef Jonathan Goodyear @j__goodyear

Chef Chris Brown @chrisbrownto @citizencatering
Chef Chris Brown @chrisbrownto @citizencatering
Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique

Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique
Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique
Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique

Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique
Chef Jason Bangerter @chefbangerter
Chef Jason Bangerter @chefbangerter

Chef Jason Bangerter @chefbangerter
Chef Jason Bangerter @chefbangerter
Chef Jason Bangerter @chefbangerter

Chef Jason Bangerter @chefbangerter
Chef Jason Bangerter @chefbangerter

The following images were tweeted by afrim Pristine. I do not have the name of the photographer to give credit to.

Chefs Afrim Pristine and Victor Barry
Octopus Terrine and Duck Bresaola
All of the chefs

Chefs Afrim Pristine and Jason Bangerter
Ontario Maple Syrup, cubed
Chef Christopher Brown @chrisbrownto

Chef Jason Bangerter @chefbangerter
Chef Afrim Pristine Olympian Mark Tewksbury @marktewks
Chef Afrim Pristine and Nick Saul

Chef Christopher Brown @chrisbrownto
Second: Celery Root Gnudi
Second: Celery Root Gnudi

Third: Foie Gras Parfait
Third: Foie Gras Parfait
The Chefs

Chef Afrim Pristine/George Brown College Students
Chef Jason Bangerter/George Brown College students
Ontario Maple Syrup, cubed

Octopus Terrine and Duck Bresaola
George Brown College Students
Chef Afrim Pristine @AfrimPristine ‏@Cheese_Boutique

The chefs
George Brown College Students
George Brown College Students Chef Afrim Pristine

Northern Divine Caviar, 84%
Northern Divine Caviar, 84%

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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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Recent Posts

  • The Chefs’ House – Toronto – 2016 04 12 – Bangerter Dinner
  • Universal Grill – Toronto – 2016 04 10 – Dinner
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  • Nota Bene – Toronto – 2016 04 04 – Lunch
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Taylor Fladgate

  • Hollow Gazpacho @AtelierOttawa @MarcLepine #Atelier #Lepine #Ottawa #Cuisine #FineDining #food https://t.co/48gctEq9JA 6 years ago
  • RT @celenasbakery: #Friday #Scones are classic picks: Blackberry, Blueberry Chocolate, Strawberry Rhubarb. @DECAdiaries @DanforthEast https… 6 years ago
  • RT @lesleychestrman: Sashimi at Park by @ChefAntonioPark. Perfect.👍 https://t.co/YdOeMqtEsm 6 years ago
  • RT @celenasbakery: You'll want to cross against the countdown for these #Scones: Raspberry Chocolate, Peach Oatmeal, Cherry Walnut. @DECAdi… 6 years ago
  • .@FrenchsKetchup Which of these ketchup containers is right side up on a restaurant table? @centre_deli #ketchup… twitter.com/i/web/status/7… 6 years ago
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