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

Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

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Tags

aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

: Kusshi oyster, nasturtium minuet

: Kusshi oyster, nasturtium minuet

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Hokkaido sea urchin, rice cracker, shaved foie gras

: Broccoli, preserved lemon, ginger

: Broccoli, preserved lemon, ginger

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Quebec foie gras, Asian pear, koshihikari rice, nori

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Aged beef ribeye, bone marrow, watercress, shallots

: Pain au lait

: Pain au lait

: Room temperature house butter

: All cutlery was placed on a china holder, never on the table itself

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Gallo mussels, pinenuts, basil, olive oil, serrano ham

: Burgundy snails, morel mushrooms, parsley, quail egg

: Burgundy snails, morel mushrooms, parsley, quail egg

: Sea scallop, fennel, cucumber, cured egg yolk

: Sea scallop, fennel, cucumber, cured egg yolk

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Nova Scotia lobster, squash, turnip, savoy cabbage

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Provimi veal, cauliflower, Swiss chard, Certgnola olives

: Muscovy duck, treviso, cara cara orange, pistachio

: Muscovy duck, treviso, cara cara orange, pistachio

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: The cheese course (cheese from The Cheese Boutique) warm nuts, apples

: sunchoke, honey, vanilla

: sunchoke, honey, vanilla

: Dulcey, coffee

: Dulcey, coffee

: Sea buckthorn, Earl Grey tea, bergamot

: Sea buckthorn, Earl Grey tea, bergamot

: Carrot, clementine, lemon balm

: Carrot, clementine, lemon balm

: The Menu 2016 04 01

: The Menu 2016 04 01

: Dinner for two with wine pairings $448.55 (Gratuity $70.00)

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)

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

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