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

Concession Road – Toronto – 2015 06 21

24 Wednesday Jun 2015

Posted by TFG in The Latest

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Tags

almond bark, asparagus, avocado, BBQ, Beans, Belly, Berkshire, braised, Braised Berkshire, bread, calves, calves liver, Cheesecake, Chilled, Creemore Springs, crispy, crispy sweetbreads, Dominium Cuvée, draught, english peas, fiddleheads, flat, Flat Iron, Fries, Frites, Grass-Fed, Green, green beans, Hearts, hearts of palm, House bread, house cut, Hungary, iron, jus, King, king oyster mushroom, Korean, Korean BBQ sauce, Late Harvest, liver, Madeira, Madeira sauce, Malbec, manchego, Mushroom, Olive, olive tapenade, olives, Onions, orange, orange segments, Oyster, palm, Pannon, pearl, pearl onions, PEI, PEI grass-fed, Pilsner, Pork, Pork Belly, Potato, Purée, Red, red wine jus, Romaine, Romaine Hearts, sauce, Sautéed, segments, sherry, sherry vinaigrette, Soufflé, Spicy, Steak, sweet, sweet potato, Sweetbreads, tapenade, Toka Kft, Tokaj, Tokaji, vinaigrette, watercress, whipped cream, wine

Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

Concession Road

St. Clair West 760 Saint Clair Avenue West Toronto Ontario M6C 1B5 +1-416-658-0460

$$$$ French, International Gluten-Free Friendly,
Kid Friendly, Romantic, Takes Reservations, Alcohol Serving

Hours:
Dinner: Tuesday to Thursday, 5:30 pm to 10:30 pm
Friday + Saturday 5:30 pm to 11:30 pm
Sunday 5:30 pm to 9:30 pm
Lunch: Saturday and Sunday 11:30 am to 3:30 pm

Co-Owners Derek Valleau andHarsh Chawla
Executive Chef Masayuki Tamaru
Consulting Sommelier Peter Boyle

Twitter: Concession Road @concessionroad

Concession Road Bookenda Reservations

Concession Road Facebook Page

: House bread with olive tapenade

: House bread with olive tapenade

: Romaine hearts, orange segments, hearts of palm, olives, avocado, manchego, sherry vinaigrette 12½

: Romaine hearts, orange segments, hearts of palm, olives, avocado, manchego, sherry vinaigrette 12½

: Braised Berkshire pork belly, crispy sweetbreads, pearl onions, Madeira sauce 14¾

: Braised Berkshire pork belly, crispy sweetbreads, pearl onions, Madeira sauce 14¾

: Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

: Sautéed calves liver, Korean BBQ sauce, green beans, sweet potato, king oyster mushroom 22½

: Steak frites, 6 oz. PEI grass-fed flat iron, red wine jus, spicy watercress purée, house-cut fries 23¾

: Steak frites, 6 oz. PEI grass-fed flat iron, red wine jus, spicy watercress purée, house-cut fries 23¾

: Sautéed fiddleheads, asparagus, green beans (should have been English peas) 9¼

: Sautéed fiddleheads, asparagus, green beans (should have been English peas) 9¼

: Chilled soufflé cheesecake, whipped cream, almond bark 8½

: Chilled soufflé cheesecake, whipped cream, almond bark 8½

: Malbec 10; Creemore Springs Lot 9 Pilsner Draught 7

: Dominium Cuvée Late Harvest Tokaji 2006 Tokaj 500 ml ABV 11.5% Hungary Pannon Toka Kft

: 2015 06 21

: 2015 06 21

: Dinner for two with wine $102.27 (gratuity $15.00)

Nota Bene – Toronto – 2014 12 13 – Dinner

13 Saturday Dec 2014

Posted by TFG in The Latest

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Tags

Amuse Bouche, Artisanal, balsamic vinegar, Beans, Black Truffle, black trumpets, Bloody Caesar, braised, Brunello di Montalcino, bufala, Burgundy, Castel Giocondo, Cauliflower, Charcuterie, Chicken, chicken broth, Coconut, Cod, Cream, Croquette, dick, Digby, Digby sea scallops, DOCG, ginger-honey, gremolata, grilled bread, Hamachi, House bread, ice, Ice Cream, lamb, Madeira, matzah, matzo ball, meringue, mozzarella, mozzarella di bufala, mushrooms, Olive Oil, pancetta, Parmigiano, Pecan, pecan praline, Pecorino, Pickled vegetables, pink grapefruit, polenta, Porcini, Praline, Pudding, Rosemary, runner beans, salt, Salt Cod, scallops, Sea, Shaved, Sorbet, Soup, spiced olives, spotted, Spotted Dick, Sticky, sticky toffee pudding, syrup, texel, texel lamb, toffee, Truffle, watercress, wild, woodland, woodland mushrooms

MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

General Manager Laurie Hillesheim
Executive Chef- David Lee
Chef de Cuisine- Geoff O’Connor

Canadian $$$ Late Night, BYOB, Farm-to-Table

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Twitter: @NotaBeneToronto
Twitter: @yan_notabene

Nota Bene Restaurant/Cafe Reservations (via Opentable.com)

Information e-mail:info@notabenerestaurant.com

: Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)

: Castel Giocondo Brunello Di Montalcino DOCG 2007 14.5 alc. By vol. (Costco U.S. $38.00)

: Nota Bene Bloody Caesar $10.00

: Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle

: Amuse Bouche – Hamachi with black trumpets, shaved Burgundy black truffle

: MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

: MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

: MATZO BALL SOUP chicken broth, parmigiano, shaved Burgundy black truffle $13.00

: MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00

: MOZZARELLA DI BUFALA porcini and woodland mushrooms, watercress, grilled .bread, Madeira $16.00

: NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

: NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

: NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

: NB ARTISANAL CHARCUTERIE spiced olives, pickled vegetables $24.00

: BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00

: BRAISED TEXEL LAMB rosemary polenta, runner beans, pecorino gremolata $31.00

: WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

: WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

: WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

: WILD DIGBY SEA SCALLOPS salt cod croquette, pancetta, cauliflower, shaved black truffle $34.00

: STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00

: STICKY TOFFEE PUDDING pecan praline, spotted dick ice cream $12.00

: PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00

: PINK GRAPEFRUIT SORBET ginger-honey syrup, coconut meringue $10.00

: 2014 12 13 The Menu

: 2014 12 13 The Menu

: 2014 12 13 The Menu

: 2014 12 13 The Menu

: 2014 12 13 January 2015 Prix Fixe Event

: Dinner for two (Gratuity $30.50) (BYOB after 9 pm Monday to Friday No corkage)

Splendido Wine Bar – Toronto – 2014 08 17 – Sunday Brunch

17 Sunday Aug 2014

Posted by TFG in The Latest

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Tags

Agnolotti, Apple Minuette, Baby Chanterelle, Black Truffle, Bon Bon, Butter, chantilly cream, Chef Dru Vaughan-Evans, Chives, Chocolate, Chocolate Dipped, Chocolate Macaron, CorianderSpot Prawn, Country Bread, Cream, croissants, Cultured, cultured cream, Cumbrae Farms, Cured, Current Scones, dark chocolate, Deep Fried, Detour, draught, Egg yolk, eggs, Flank Steak, flour, Foie parfait, Ganache, garlic oil, Gouda, grainy, Gunsell, Ham, Honey, house pickles, House Prosciutto, house smoked, Jam, lightly, Madeira, Maldon, Maple Vinegar, Mark Redman, Miataki, mushrooms, Muskoka Brewery, Mustard, Olive Oil, olives, Onion Fried Caper, oysters, Parmesan Sauce, Pasta, pastry chef, Pickled, Pink Peppercorns, Pink Raspberry, Pistachio Bon Bon, Pistachio Macaron, Potato Rösti, Raspberry, Raspberry Macaron, Red, Ricotta, Rocky Point, Rosemary, salt, Smoked Salmon, spiced, Spinach, strawberry, Tamary, Tapioca, Thyme Dark, vegetables, whipped, whipped cream, White Chocolate

Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

Splendido Restaurant

The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788

Chef de Cuisine and Proprietor Victor V. Barry
International, European $$$$

Twitter: @Splendido_TO
Twitter: Chef Victor Barry @ChefVBarry

Splendido Restaurant Reservations via OpenTable

: Muskoka Brewery Detour Draught $10.00

: Chef Dru Vaughan-Evans

: Restaurant Décor

: Rocky Point Oysters, Apple Minuette, Coriander $18.00

: Rocky Point Oysters, Apple Minuette, Coriander $18.00

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Spot Prawn, lightly deep fried, Tapioca Flour, Garlic Oil and Tamary

: Garlic Oil and Tamary

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Gunsell Gouda, House Smoked Ham, Cured House Prosciutto, Cultured Butter, Maldon Salt, Grainy Mustard Madeira Egg Yolk, Chantilly Cream, Madeira & Maple Vinegar, Spiced Whipped Cream, Black truffle cream Foie parfait, Whipped Butter Chives, Raspberry & Strawberry Jam, House Pickles, Vegetables & Olives

: Croissants, Current Scones, Country Bread

: Croissants, Current Scones, Country Bread

: Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce

: Agnolotti Pasta, Spinach & Ricotta, Butter Parmesan Sauce

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Smoked Salmon Potato Rösti – Pickled Red Onion Fried Caper & Cultured Cream

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Cumbrae Farms Flank Steak & Eggs, Miataki and Baby Chanterelle Mushrooms

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman

: Left to Right: Chocolate Dipped Rosemary and Olive Oil Bon Bon, Chocolate Macaron, Dark Chocolate and Pistachio Bon Bon Pistachio Macaron, Pink Raspberry and White Chocolate Bon Bon, Raspberry Macaron with Pink Peppercorns Honey and Thyme Dark Chocolate Ganache, Pastry Chef Mark Redman