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

Langdon Hall – Cambridge – 2015 08 08 – Tasting Menu Dinner

08 Saturday Aug 2015

Posted by TFG in The Latest

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Tags

Alsace, Amuse Bouche, asparagus, B.C. spring, BC, Berkshire lardo, black radish, bread, Butter, buttermilk sorbet, Caviar, Chilled, Crudité, Cured, dessert, Domaine, Duck Fat, Executive Chef, Foie Gras, forage, Fried, Gewurztraminer, goose egg, grapes, Halibut, hazelnut gribiche, house made, Jason Bangerter, Lactose free, lamb, lamb tartar, Langdon Hall, Lightly cured, Lobster, maple sugar, marinated, Monforte Dairy, morel, Mushroom, mustard pickle, Nova Scotia, Ontario, Purée, Quebec, Salad, Salmon, seeded bread, snow crab, Sourdough, Spot Prawn, spring salmon, Sprouts, Sturgeon, sweet peas, Tartar, terroir, True Blue, vegetables, White Asparagus, wild, Zind-Humbrecht

Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

Langdon Hall Country House Hotel & Spa

1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100

Virgilio T. Vea – Director of Food and Beverage
Jason Bangerter – Executive Chef

Reservations: 1-800-268-1898 or 519-740-2100

Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall
Twitter: Chef Jason Bangerter @chefbangerter

Langdon Hall Country House Hotel & Spa Reservations

Langdon Hall Country House Hotel & Spa Facebook Page

Information e-mail: reservations@langdonhall.ca

: House made butter

: House made butter

: House made sourdough bread

: House made seeded bread

: Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

: Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

: Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

: Domaine Zind Humbrecht Gewürztraminer 2012 Alc. 14% by Vol. Alsace $65.00

: Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée

: Tasting Menu amuse bouche – chilled Nova Scotia lobster, peas and garden purée

: Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

: Ontario Asparagus – early garden sprouts, sturgeon caviar, squid ink aioli

: White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22

: White Asparagus – cured goose egg, chive flowers, hazelnut gribiche $22

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Lightly cured BC wild spring salmon – blanched young vegetables

: Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac

: Chilled Nova Scotia snow crab salad – fragrant vegetable nage cured Quebec foie gras, grapes, sumac

: Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet

: Langdon Hall Terroir – foraged leaves/flowers/lettuce weeds/berries, buttermilk sorbet

: Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle

: Ontario marinated lamb tartar – black radish crudité, mustard pickle, wild ramp pickle

: B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns

: B.C. halibut & spot prawn – morel mushroom, sweet peas, Berkshire lardo, pea purée, prawns

: Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

: Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

: Coconut chocolate ganache with coconut ice cream (Lactose free dessert)

: Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut

: Ontario Monforte Dairy True Blue – duck fat fried sourdough, maple sugar, candied walnut

: Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

: Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

: Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

: Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

: Ontario Strawberry consommé – farmed and wild berries, rhubarb, lavender sugar

: Executive Chef Jason Bangerter

: Executive Chef Jason Bangerter

: Executive Chef Jason Bangerter

: Executive Chef Jason Bangerter

: Selection of cheeses

: Selection of cheeses

: The Dining Room Menu 2015 08 08

: The Dining Room Menu 2015 08 08

: The Dining Room Menu 2015 08 08

: The Dining Room Menu 2015 08 08

: The Dining Room Menu 2015 08 08

: Dinner for four $663.31 + $82.59 = 745.90 (Gratuity $125.00)

Langdon Hall – Cambridge – 2015 07 17 – Backyard BBQ

17 Friday Jul 2015

Posted by TFG in The Latest

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Tags

Afrim Pristine, albacore tuna, applewood, apricot pie, Arctic Char, Asian, avocado-coriander, Backyard BBQ, bacon, Beef, beef drippings, Berkshire chobai, Black Bean, blistered tomatillos, blossoms, blue Benedictine, Borscht, Boston Lager, bronze fennel, bunder fleisch, Caesar Salad, char tea, Cheese, Cheese Boutique, Cheese Boutique macaroons, cheese cave, cherries, Cherry, Chilled, chimichurri, Chocolate chip, cinnamon, Citrus, clay baked, coconut macaroons, coffee cake, Cookies, cornbread, cornet, Cory Vitiello, cream tartelettes, crisp, crustacean remoulade, cucumber garlic, cumin seasoned, cured char, Donuts, Dry-Aged, duck rillettes, eton mess, fish taco, Foie Gras, garden garnishes, garden gooseberry, garden hot sauce, garden rhubarb, garden vegetables, garlic vinaigrette, Goat, grilled, Guernsey Girl, Harbord room, herbs, heritage tomatoes, honey vinaigrette, Hot, Jalapeñore, Jason Bangerter, Jonathan Goodyear, Kolapore Springs, lamb kofta, Langdon garden, Langdon Hall, mache wild firer, maple, maple sugar, marinated, Mascarpone, Meats, minted, mustard seeds, New Season, Niagara, Onion, oyster fixings, oysters, peaches, Pickled, pickled jalapeno, Pulled Pork, Radish, raspberry-vanilla, RCYC, red onion, Rib Eye, Royal Canadian Yacht Club, Samuel Adams, sesame emulsion, shaved fennel, Smoked, smoked beef, smoked nuts, spicy mustard greens, Splendido, Steamed Buns, sugar cookies, sumac, Summer Ale, summer slaw, tartelettes, The Boston Beer Company, tiramisu, Trout, Victor Barry, warm cornbread, wild mint, wood roasted, yogurt, za’atar

Langdon Hall Country House Hotel & Spa – Sweet Table

Langdon Hall Country House Hotel & Spa

1 Langdon Drive Cambridge Ontario N3H 4R8 +1-519-740-2100

Twitter: Langdon Hall Country House Hotel & Spa @Langdon_Hall

Langdon Hall Country House Hotel & Spa Reservations via Opentable.com
Alternatively Telephone Reservations at 1-800-268-1898 or 519-740-2100

Langdon Hall Country House Hotel & Spa Facebook Page

Langdon Hall Country House Hotel & Spa Instagram Page

Twitter: @chefbangerter
Twitter: @AfrimPristine
Twitter: @j__goodyear
Twitter: @ChefVBarry
Twitter: @splendido_TO
Twitter: @ChefCoryV
Twitter: @SamuelAdamsCA
Twitter: @SamuelAdamsBeer

: Langdon Hall Country House & Spa

: Cheese Boutique in partnership with Samuel Adams (The Boston Beer Company) present Backyard BBQ

: Samuel Adams Summer Ale

: Samuel Adams Boston Lager

: Samuel Adams Boston Lager

: Samuel Adams Summer Ale and Boston Lager

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jason Bangerter, Langdon Hall – garden hot sauce, citrus, cherries mascarpone, spicy mustard greens, wild mint, bronze fennel, new season Langdon garlic vinaigrette, albacore tuna crustacean remoulade, garden garnishes, smoked nuts and maple sugar

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oysters

: Langdon Hall Country House Hotel & Spa – oyster fixings

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave

: Jonathan Goodyear, Royal Canadian Yacht Club – peaches shaved fennel, blue Benedictine, crisp apple wood bacon, radish and mache wild firer honey vinaigrette

: Jason Bangerter, Langdon Hall – new season Langdon garlic vinaigrette

: Jason Bangerter, Langdon Hall – wood roasted garden vegetables

: Victor Barry, Splendido – cucumber garlic Caesar salad

: Jason Bangerter, Langdon Hall – chilled Langdon garden borscht blossoms, herbs, yogurt

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – grilled summer vegetable succotash

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Cory Vitiello, Harbord Room – chimichurri and cornbread

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – Asian pulled pork steamed buns avocado-coriander, sesame emulsion pickled jalapeño and red onion

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Langdon Hall Country House Hotel & Spa – oysters with fixings

: Jason Bangerter, Langdon Hall – chilled Langdon Garden borscht blossoms, herbs, yogurt

: Victor Barry, Splendido – smoked arctic char, maple cured char cornet, char tea cucumber

: Afrim Pristine, Cheese Boutique – heritage tomatoes with grilled Guernsey Girl marinated in Summer Ale from Samuel Adams and Victor Barry, Splendido – cucumber garlic Caesar salad

: Cory Vitiello, Harbord Room – Cheese Boutique’s dry-aged beef rib eye, warm cornbread and beef drippings, blistered tomatillos, pickled mustard seeds

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Afrim Pristine, Cheese Boutique – lamb kofta cumin seasoned, sumac, zaatar and minted goat yogurt

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Jonathan Goodyear, Royal Canadian Yacht Club – fish taco clay baked Kolapore Springs trout, summer slaw, black bean and blossoms

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai

: Afrim Pristine, Cheese Boutique – cheese and meats from the cheese cave, bunder fleisch (smoked beef), duck rillettes with foie gras and hot Berkshire chobai

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: Langdon Hall Country House Hotel & Spa – Sweet Table

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: League of Extraordinary Chefs – Langdon Hall Backyard BBQ

: The Business Card

: The Business Card

: Dinner for two $169.50 (Gratuity $28.00)

Cheese Boutique

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

Hours: Monday to Friday 9 am to 7 pm Saturday and Sunday 8 am to 6 pm
Open 360 days a year

Twitter: @Cheese_Boutique

Cheese Boutique Facebook Page

Cheese Boutique Instagram Page

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