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

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

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Dbar Lounge – Toronto – 2014 08 04 – Charcuterie

Tags

Alsatian flat bread, and Foie Gras, bacon, beef cheek, Beef Cheek Terrine, Braised Beef, bread, Catalan style, Celeriac, Charcuterie, Charcutier, chef, Chicken, Chinon, chorizo, cider, Coppa, Dijon Mustard, Duck Liver, Duck Pâté, Duck Rillette, Duck terrine, fromage frais, Galantine, Ham Hock, Haricot Vert, Hazelnut.Pork, juniper, Lebanese, Les Picasses, Lyon Mustard, Maple Syrup, Mixed pickled vegetables, Mousse, mussel.squid, Mustard, Nicolas Marragou, nuts, olives, parsley, Pâté Compagne, Persillade, Pork, Pork Belly, Pork Cheek, Pork Fat, Pork Jus, Pork Liver, Pork Pâté, Pot Au Feu, Prosciutto, rice, root vegetables, Rosette Casing, saffron, Salad, sauce verte.Appellation Chinon, Sausage, Sausages, Shrimp, Smoked, Soupe du jour, Spanish, sweet onions, Tarte Flambée, Terrine, Thuet, venison, Vinegar, white wine, Wild Boar, Wild Boar Prosciutto

Charcuterie prepared by Chef Charcutier Nicolas Marragou

DBAR Lounge

Yorkville 60 Yorkville Avenue Toronto Ontario M4W 0A4 +1-416-964-0411

Four Seasons Hotel Toronto street level
Canadian, Tapas, Wine Bar
Cuisine: French Price: Cdn $31 to Cdn $50
Food service Sunday to Wednesday 11:00 am to 11:00 pm Thursday to Saturday 11:00 am to 12:00 midnight
Cocktails Monday to Wednesday 11:00 am to 1:00 am Thursday, Friday and Saturday 11:00 am to 2:00 am
Sundays 11:00 am to 12:00 midnight
Indoor seating 120 Outdoor patio seating 50 (seasonal)
Attire Smart chic

Twitter: @CafeBouludTO
Twitter: @FSToronto

Dbar Lunch Reservations via OpenTable

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Soupe du Jour $13.00

Haricot Vert Persillade $8.00

Tarte Flambée – Alsatian flat bread, bacon, sweet onions, fromage frais $16.00

Tarte Flambée – Alsatian flat bread, bacon, sweet onions, fromage frais $16.00

Chorizo Sausage – saffron Spanish rice, shrimp, mussel. squid, parsley salad, sauce verte $19.00

Chorizo Sausage – saffron Spanish rice, shrimp, mussel. squid, parsley salad, sauce verte $19.00

The menu 2014 08 04

The menu 2014 08 04

The menu 2014 08 04

Upcoming dinner

Dinner and Charcuterie for four (Gratuity $25.00) The charcuterie plank was complimentary)

The Ledbury – Notting Hill, London, England – 2014 05 08

Tags

aged, Amuse Bouche, asparagus, baked, Beef, Beetroots, Belted Galloway, Blonde Ale, Breast, Buckwheat, burdock jellies, Carmel, Celeriac, Celtic Mustard, cherries, chocolates, Citrus, confit leg, Crispy Brawn Cubes, dandelion, Dried Olives, Earl Grey, Fernet Branca, Fillet, Flame Grilled, Frozen Jasmine Tea, Green, green peas, House Butter, Ice Cream, juniper, Langoustine, Leaves, Mackerel, Moncada Brewery, Morels, New Season, Notting Hill, Passion Fruit, peas, Petit Fours, pickled cucumber, Pigeon, poached, Red Vegetables, Roast, Sauternes, Scottish, shiitake, shiso, Smoked Dulse, Smoked Eel, Soufflé, Sticks, Tea, Truffle, Warm House Bread, Whipped Chocolate, wild herbs

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves (the inner bits)

The Ledbury

Notting Hill 127 Ledbury Road Notting Hill London UK W11 2AQ +44 (0) 20 7792 9090

Lunch Tuesday to Sunday Dinner Monday to Sunday
££££ French, Modern European, Romantic

Twitter: @theledbury

The Ledbury Reservations via OpenTable

Amuse Bouche – Green Peas

Amuse Bouche – Green Peas

Amuse Bouche – Crispy Brawn Cubes

Amuse Bouche – Crispy Brawn Cubes

Amuse Bouche

Amuse Bouche

Notting Hill Blonde Ale Moncada Brewery ABV 4.2 % 330 ml £6.50

Notting Hill Blonde Ale Moncada Brewery ABV 4.2 % 330 ml £6.50

New Season Beetroots with Smoked Eel and Dried Olives

New Season Beetroots with Smoked Eel and Dried Olives

New Season Beetroots with Smoked Eel and Dried Olives

Flame Grilled Mackerel with Pickled Cucumber, Celtic Mustard and Shiso

Flame Grilled Mackerel with Pickled Cucumber, Celtic Mustard and Shiso

Warm House Bread

Warm House Bread

House Butter

House Butter

Scottish Langoustine with Asparagus, Shiitake and Smoked Dulse

Scottish Langoustine with Asparagus, Shiitake and Smoked Dulse

Poached New Season’s Morels Cooked in Earl Grey Tea with Truffle and Wild Herbs

Poached New Season’s Morels Cooked in Earl Grey Tea with Truffle and Wild Herbs

Aged Fillet of Belted Galloway Beef with Celeriac Baked in Juniper

Aged Fillet of Belted Galloway Beef with Celeriac Baked in Juniper

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves (the inner bits)

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves (the inner bits)

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves (the inner bits)

Roast Breast and Confit Leg of Pigeon with Cherries, Red Vegetables and Leaves (the inner bits)

Whipped Chocolate Carmel with Frozen Jasmine Tea and Citrus

Whipped Chocolate Carmel with Frozen Jasmine Tea and Citrus

Passion Fruit Soufflé with Sauternes Ice Cream

Passion Fruit Soufflé with Sauternes Ice Cream

Passion Fruit Soufflé with Sauternes Ice Cream (very light and fluffy)

Table hardware and vegetation

Brown Sugar Tart with Stem Ginger Ice Cream

Brown Sugar Tart with Stem Ginger Ice Cream

Petit Fours – buckwheat chocolates, dandelion and burdock jellies and Juniper and Fernet Branca “sticks

The Ledbury Petit Fours – Fernet Branca “sticks

The Ledbury Petit Fours – buckwheat chocolates

The Ledbury Petit Fours – dandelion and burdock jellies

The Menu 2014 05 10

The Menu 2014 05 10

The Menu 2014 05 10

The Menu 2014 05 10

The Card 2014 05 10

The Card 2014 05 10

Lunch for two £196.31 (CAD $372.16) A discretionary gratuity of 12.5 % will be added to the total bill.

Dbar Lounge – Toronto – 2014 02 24 – Charcuterie

Tags

and Foie Gras, Appellation Chinon, beef cheek, Beef Cheek Terrine, Boudin Blanc, Boudin Noir, Braised Beef, bread, Catalan style, Celeriac, celery, Charcutier, chef, Chicken, chorizo, cider, Coppa, Dijon Mustard, Duck Liver, Duck Pâté, Duck Rillette, Duck terrine, Earl Jean-Maurice Raffault, Galantine, Ham Hock, Hazelnut.Pork, juniper, Lebanese, Les Picasses, Lyon Mustard, Maple Syrup, mashed potatoes, Mixed pickled vegetables, Mousse, Mustard, Nicolas Marragou, nuts, olives, parsley, Pâté Compagne, Petite Thuet, Pork, Pork Belly, Pork Cheek, Pork Fat, Pork Jus, Pork Liver, Pork Pâté, Pot Au Feu, Prosciutto, root vegetables, Rosette Casing, Sausages, Smoked, Terrine, venison, Vinegar, white wine, Wild Boar, Wild Boar Prosciutto

Charcuterie prepared by Chef Charcutier Nicolas Marragou ($30 four 4 portions and a glass of wine)

DBAR Lounge

Yorkville 60 Yorkville Avenue Toronto Ontario M4W 0A4 +1-416-964-0411

Twitter: @CafeBouludTO
Twitter: @FSToronto

Four Seasons Hotel Toronto street level
Canadian, Tapas, Wine Bar
Cuisine: French Price: Cdn $31 to Cdn $50
Food service Sunday to Wednesday 11:00 am to 11:00 pm Thursday to Saturday 11:00 am to 12:00 midnight
Cocktails Monday to Wednesday 11:00 am to 1:00 am Thursday, Friday and Saturday 11:00 am to 2:00 am
Sundays 11:00 am to 12:00 midnight
Indoor seating 120 Outdoor patio seating 50 (seasonal)
Attire Smart chic

Dbar Lunch Reservations via OpenTable

Dbar Lounge – Charcuterie Night – Menu 2014 02 24

Earl Jean-Maurice Raffault Appellation Chinon Controlé Les Picasses 2010

Wild Boar Prosciutto

Nibbles – olives and nuts

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

The Wine Bar

Charcuterie prepared by Chef Charcutier Nicolas Marragou ($30 four 4 portions and a glass of wine)

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Bread by Petite Thuet

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Charcuterie prepared by Chef Charcutier Nicolas Marragou

Boudin Noir, Boudin Blanc, Mashed Potatoes, Celery, Pork Jus (Catalan style)

Boudin Noir, Boudin Blanc, Mashed Potatoes, Celery, Pork Jus (Catalan style)

Dbar Regular menu

Dinner for two (Gratuity $18.00)

Langdon Hall – Cambridge, Ontario – 2013 11 23

Tags

Amuse Bouche, Apple Sorbet, Arctic Char, Bartlett Pear, Basil, blueberries, Blueberry, bread, Brussels, Butter, Buttermilk, butternut, Cambridge, CeleriacRisotto, Chanterelles, Char Tartare, chicken skin, Chocolate, Cipollini, cocoa nib, Crème Caramel, creme fraiche, Crumble, Crystallized, Cured, dandelion, Domaine Ostertag, Espuma, Foie Gras, forest, Gewurztraminer, Green Tomato, Hazelnuts, Hemp Seed, Honey, House bread, juniper, Lady Apple, Lump Fish Roe, Mignardises, Milk, Molasses, Ontario, Parsley root, Pear, Rabbit, Raw, roasted garlic, Smoked, snow crab, Strip Loin, Swordfish, Veal, wild

Arctic Char – Celeriac Risotto, Basil

Langdon Hall Country House Hotel and Spa – Cambridge, Ontario Website

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

Twitter: @Langdon_Hall
Twitter: @chefbangerter

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

Langdon Hall Country House Hotel and Spa Reservations via OpenTable

Table Setting

House Butter

House Bread

House Bread

Complimentary Sparkling Wine – While our Gewürztraminer chilled

Complimentary Sparkling Wine – While our Gewürztraminer chilled

Domaine Ostertag 2008 Gewürztraminer $115.00

Amuse-Bouche – Char Tartare, House Rye, Crème Fraîche Jelly

Amuse-Bouche – Char Tartare, House Rye, Crème Fraîche Jelly

Swordfish – Lady Apple, Cipollini, Lump Fish Roe

Swordfish – Lady Apple, Cipollini, Lump Fish Roe

Snow Crab in Green Tomato – Smoked Cured Foie Gras

Snow Crab in Green Tomato – Smoked Cured Foie Gras

Arctic Char – Celeriac Risotto, Basil

Arctic Char – Celeriac Risotto, Basil

Chanterelles – Dried Wild Blueberries, Rabbit

Chanterelles – Dried Wild Blueberries, Rabbit

Parsley Root – Chicken Skin, Dandelion, Buttermilk

Parsley Root – Chicken Skin, Dandelion, Buttermilk

Veal Strip Loin – Pear, Juniper, Hemp Seed, Brussels

Veal Strip Loin – Pear, Juniper, Hemp Seed, Brussels

Raw Forest Honey – Roasted Garlic, Crème Caramel, Butternut, Apple Sorbet Molasses Crumble

Raw Forest Honey – Roasted Garlic, Crème Caramel, Butternut, Apple Sorbet Molasses Crumble

Milk Chocolate & Hazelnuts – Crystallized Cocoa Nib, Bartlett Pear Espuma

Milk Chocolate & Hazelnuts – Crystallized Cocoa Nib, Bartlett Pear Espuma

Mignardises

Mignardises

The Menu 2013 11 24

The Menu 2013 11 24

The Menu 2013 11 24

The Tasting Menu 2013 11 24

The Bill for two (Gratuity $65.00)