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Scaramouche – Toronto – 2016 04 02 – Dinner

02 Saturday Apr 2016

Posted by TFG in The Latest

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Tags

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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Nota Bene – Toronto – 2015 10 17 – Dinner

17 Saturday Oct 2015

Posted by TFG in The Latest

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Tags

Alsace, Balsamic, balsamic vinegar, bone marrow, bread, brioche, Brussels, brussels sprouts, Butter, chili-lime, chimichurri, Cote De Boeuf, Cucumber, Cumbrae, Cumbrae Farms, Cuvée Laurence, Domaine, Domaine Weinbach, Dry-Aged, dust, Farms, Foie Gras, France, Fried, Fritters, Gewürtraminer, Gewurztraminer, house made, jelly, kimchi, kimchi yogurt, ocean, ocean trout, Olive Oil, Onion Rings, Pecan, Pickled, pickled cucumber, Plums, poached, Praline, prune, Quebec, ribsteak, Roasted, Salt Cod, Sashimi, sauce, scotch bonnet, Shaved, Sprouts, Tasmanian, toasted, Trout, Weinbach, yogurt

Cote De Boeuf - Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

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

Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB
Domaine Weinbach France – Alsace Cuvée Laurence Gewurztraminer 2011 $59.00 BYOB
House made bread – olive oil, balsamic vinegar and butter

House made bread – olive oil, balsamic vinegar and butter
For the table Salt Cod Fritters + scotch bonnet sauce $8
For the table Salt Cod Fritters + scotch bonnet sauce $8

Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17
Tasmanian Ocean Trout Sashimi – fried Brussels sprouts, kimchi yogurt, pickled cucumber $17
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24
Québec Foie Gras – poached prune plums, toasted brioche, pecan praline, balsamic jelly $24

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp
Cote De Boeuf – Cumbrae Farms dry-aged ribsteak roasted bone marrow, chimichurri $73 pp

Shaved Onion Rings (without chili-lime dust) $8 per side
Shaved Onion Rings (without chili-lime dust) $8 per side
2015 10 17 The Dinner Menu

2015 10 17 The Dinner Menu
Dinner for two $250.83 (Gratuity $35.00))

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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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Tags

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

Click to add a blog post for The Chefs' House on Zomato

Kaji Sushi – Toronto – 2015 02 28

28 Saturday Feb 2015

Posted by TFG in The Latest

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Tags

aji nigiri, anago, Anago sauce, appetizer, Assorted, Bean, Beans, Bones, bream, burdock, burdock root, Cake, carrot, Charred, charred scallop, Chicken, chicken teriyaki, chopped toro, compote, crab, Cream, Cucumber, cucumber wrapped, Daikon, daikon leaves, daikon radish cake, dashi, Deep Fried, dessert, Dipping Sauce, dressing, Egg, European, fish, Fresh, fresh yuzu, Fried, Fruit, Garlic, Garlic Dressing, ginger, ginger sesame dressing, Grated, Greek, Greek octopus, Green, green peppercorn, green tea macaron, Hamachi, horse mackerel, house made, ice, Ice Cream, ikura, Japan, Japanese, Japanese horse mackerel, Japanese sea bream, jelly, konbu, Leaves, Lobster, Lotus Root, macaron, Mackerel, marinated, Mushroom, nori, ocean trout, Octopus, Onion, Oyster, Paste, Pear, pear compote, PEI, PEI oyster, Pepper, Peppercorn, peppers, Pickled, Potato, potato starch, Radish, Rapini, Red, Red Bean, red bean paste, roe, root, Salmon, Salmon Roe, Sashimi, sauce, Sautéed, Sayori, Scallop, Sea, Sea Bass, sea bream, Sea Eel, sea urchin, Seaweed, sesame, sesame sauce, shiitake, shiitake mushroom, Shishito, shiso, Shrimp, Snow, snow crab, Sorbet, soy, soy beans, soy sauce, Spanish, Spanish Mackerel, starch, stuffed, Sukiyaki, Sushi, sweet, sweet dashi, sweet pepper, Tea, Tempura, teriyaki, torched toro, Toro, Tuna Belly, uni, urchin, Vanilla, vanilla ice cream, Vinegar, vinegared, Wagyu, Wrapped, Yam, yam potato, Yellowtail, Yuzu, yuzu dressing, yuzu jelly, yuzu macaron, yuzu sorbet

Sushi - ocean trout, salmon roe

Sushi – ocean trout, salmon roe

Kaji Sushi

860 The Queensway Toronto Ontario M8Z 1N6 Toronto West

+1-416-252-2166
Sushi, Japanese $$$$ Romantic, Takes Reservations

Hours
Monday and Tuesday CLOSED
Wednesday to Sunday 6:00 pm to 9:00 pm

Executive chef/Owner Mitsuhiro Kaji
Sous Chef Ian Robinson

PART I DINNER

Kaji Sushi – décor
Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves
Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves

Assorted appetizer – chicken fried with potato starch, marinated in sweet dashi, onion, carrot, daikon leaves
Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root
Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root

Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root
Assorted appetizer – chicken terriyaki soy beans carrot, yam potato, konbu, burdock root
Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)

Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top and vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with ikura (salmon roe)
Assorted appetizer – PEI oyster with yuzu jelly, and fresh yuzu grated on top
Assorted appetizer – vinegared snow crab, shiitake mushroom, and cucumber wrapped with egg and topped with Ikura (salmon roe)

Assorted appetizer – daikon radish cake with shrimp, peppers, sesame sauce
Assorted appetizer – daikon radish cake with shrimp, peppers, sesame sauce
Sashimi – Sayori fish from Japan

Sashimi – Sayori fish from Japan
Sashimi – Sayori fish from Japan
Sashimi – Sayori fish from Japan (deep fried bones)

Sashimi – salmon, Spanish mackerel, lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso
Sashimi – salmon and Spanish mackerel
Sashimi – lobster, sea bream, toro, octopus, scallop, radish, seaweed, shiso

Sashimi – dipping sauce and house made soy sauce
Lotus root cake stuffed with chicken
Lotus root cake stuffed with chicken

Lotus root cake stuffed with chicken
Lotus root cake stuffed with chicken
Japanese tempura Anago (sea eel), tempura sweet pepper, shishito, Anago sauce, yuzu dressing

Japanese tempura Anago (sea eel), tempura sweet pepper, shishito, Anago sauce, yuzu dressing
Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini
Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini

Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini
Sautéed European sea bass, bed of nori (seaweed) sauce, topped with rapini
Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)
Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)
Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)
Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)
Wagyu Sukiyaki – top ranked beef, tender sweet taste, melt-in-your-mouth quality ($68 supplement)

Sushi – pickled ginger, house made soy sauce
Sushi – uni (sea urchin)
Sushi – uni (sea urchin)

Sushi – aji nigiri (Japanese horse mackerel)
Sushi – aji nigiri (Japanese horse mackerel)
Sushi – aji nigiri (Japanese horse mackerel) (deep fried bones)

Sushi – aji nigiri (Japanese horse mackerel) (deep fried bones)
Sushi – ocean trout, salmon roe
Sushi – ocean trout, salmon roe

Sushi – hamachi (yellowtail)
Sushi – hamachi (yellowtail)
Sushi – toro

Sushi – toro
Sushi – shrimp
Sushi – shrimp

Sushi – chopped toro
Sushi – chopped toro
Sushi – Japanese sea bream, shiso

Sushi – Japanese sea bream, shiso
Sushi – torched toro (tuna belly), ginger sesame dressing, anago sauce
Sushi – torched toro (tuna belly), ginger sesame dressing, anago sauce

Sushi – charred scallop with green peppercorn
Sushi – charred scallop with green peppercorn
Sushi – Greek octopus, garlic dressing

Sushi – Greek octopus, garlic dressing
Dessert – yuzu sorbet, pear compote, fruit, green tea macaron
Dessert – yuzu sorbet, pear compote, fruit, green tea macaron

Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron
Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron
Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron

Dessert – vanilla ice cream, red bean paste, fruit, jelly yuzu macaron
Dessert – tea
Dessert – tea

The Menu 2015 02 28
Dinner for two $415.84 (Gratuity 55.00)

PART II

Salmon
Salmon
Salmon

Skin removal
Skin removal
Sashimi

Sashimi
Sashimi
Sashimi

Sashimi
Sashimi
Salmon sushi

Salmon sushi
Salmon sushi
Shiso leaves

Tempura
Sayori fish from Japan
Sayori fish from Japan

Lobster
Lobster
Salmon sashimi

Salmon sashimi
Sashimi
Sashimi

Sayori fish from Japan
Sushi – Charred scallop with green peppercorn
Sushi – shrimp

Sushi – Uni (sea urchin)
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji

Executive chef/Owner Mitsuhiro Kaji
Executive chef/Owner Mitsuhiro Kaji
Sous Chef Ian Robinson

Sous Chef Ian Robinson
Sous Chef Ian Robinson
Sous Chef Ian Robinson

Sous Chef Ian Robinson
Sous Chef Ian Robinson
Chef/Assistant

Chef/Assistant
Chef/Assistant

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The Grove – Toronto – 2014 11 06

06 Thursday Nov 2014

Posted by TFG in The Latest

≈ Leave a comment

Tags

Apple, bacon, bartlett, Beef, braised, braised bacon, bread, Butter, Cauliflower, charcoal, Cheddar, Chocolate, Cream, Cream Ale, crispy, crispy pork, Cured, draught, Duck, duck egg, Egg, fried bread, Grated, grated cured egg yolk, hibiscus, house made, jelly, Muskoka Brewery, Onion, Parfait, parsley, Parsley root, Pear, Pickle, pop, pop rocks, pork skin, Potato, rocks, root, sea buckthorn, sea snails, skin, snails, Soup, sour, soured cream, Stevenson, Stilton, Tagliatelle, Toast, Verdejo, whelks, whipped, whipped butter, white wine, yolk

(THIS RESTAURANT IS NOW CLOSED)

Duck egg, cauliflower, pickle, cheddar & toast

Duck egg, cauliflower, pickle, cheddar & toast

The Grove

1214 Dundas Street West Toronto Ontario M6J lX5 +1-416-588-2299

$$$ British Romantic, Late Night, Private Dining
General Manager: Richard Reyes
Chef: Ben Heaton
info@thegroveto.com and http://instagram.com/thegroveto

Twitter: The Grove twitter@TheGroveTO

The Grove Facebook Page

Verdejo White Wine and Muskoka Brewery Cream Ale draught
House made bread and whipped butter
Parsley root soup, snails, bacon & fried bread

Parsley root soup, snails, bacon & fried bread
Duck egg, cauliflower, pickle, cheddar & toast
Duck egg, cauliflower, pickle, cheddar & toast

Tagliatelle with braised bacon, crispy pork skin, whelks (sea snails), and grated cured egg yolk
Tagliatelle with braised bacon, crispy pork skin, whelks (sea snails), and grated cured egg yolk
Charcoal beef, potato, soured cream & onion

Charcoal beef, potato, soured cream & onion
Hibiscus parfait, apple jelly and pop rocks
Hibiscus parfait, apple jelly and pop rocks

Chocolate & sea buckthorn
Chocolate & sea buckthorn
Bartlett pear & Stevenson stilton

Bartlett pear & Stevenson stilton
The final menu
Dinner for two (Gratuity $20.00)

The Grove on Urbanspoon

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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
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  • Scaramouche – Toronto – 2016 04 02 – Dinner

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