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

12 Tuesday Apr 2016

Posted by TFG in The Latest

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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

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

The Chefs' House Menu, Reviews, Photos, Location and Info - Zomato

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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

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)

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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

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)

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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

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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]

view my food journey on zomato!

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